Red Red

I first ate Red Red on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the subtly sweet from plantain quality I remembered. fermented dawadawa was handled correctly — something most restaurants here get slightly wrong. the debate o…

Red Red opened a door into a cuisine I'd previously known almost nothing about. The nutty and palm-rich flavours are unlike anything in my usual rotation and I mean that positively. fufu and soup eating requires communal sharing and is eaten with the hands. Understanding that context made the dish t…

Having eaten Red Red at several restaurants over the past year, I can say this version is the best. The hearty and earthy quality is more pronounced here than anywhere else I've tried. dried fish is handled with real knowledge — you can taste the difference. This is proper a family Sunday fufu meal…

I was looking forward to Red Red here based on the reputation. The reality was disappointing. The smoky and warming character that makes this dish special was muted — either from shortcuts with dried fish or from scaling up production at the expense of quality. the debate over Ghanaian versus Niger…

The best Red Red I've ever had came from a street stall, not a restaurant. The nutty and palm-rich intensity was completely different — more direct and uncompromised. dried fish was used without hesitation, the way it should be. the debate over Ghanaian versus Nigerian jollof rice is a celebrated W…

I spent an afternoon making Red Red from scratch following a traditional recipe. Getting fermented dawadawa right was the main challenge — it's not as straightforward as it looks. The smoky and warming result was rewarding once I got it right. fufu and soup eating requires communal sharing and is e…

What sets Red Red apart is the handling of palm nut. In lesser versions this is treated as a background note. Here it's central and the nutty and palm-rich result shows it. I've started buying it to cook with at home after this experience. the debate over Ghanaian versus Nigerian jollof rice is a c…

I grew up eating Red Red and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the nutty and palm-rich was right, fermented dawadawa was handled the way it should be. fufu and soup eating requires communal sharing and is eaten with the hands. Gro…

I'm sceptical of any restaurant claiming to do Red Red well, having been disappointed often enough. This one delivered. The smoky and warming base was authentic and the use of palm nut showed real knowledge. the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. …