Comparing Red Red across three restaurants — an honest verdict

I ate Red Red at three different restaurants in the same week to compare. The results were illuminating. The use of kontomire cocoyam leaves varied significantly — only one got it right. The nutty and palm-rich profile should be consistent but interpretation differs widely.

fufu and soup eating requires communal sharing and is eaten with the hands. The best version came from a market jollof rice stall, which felt authentic. Malt Guinness was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Red Red is larger than you'd think.