Stories and facts

Red Red also known by its street-food name Gob3 and affectionately called “Yɔ kɛ Gari” is a much-loved bean stew that occupies a special place in Ghanaian fare.

Rooted in the Ga–Dangme culinary tradition, the dish centres on black-eyed peas (or cowpeas) simmered in vibrant red palm oil with fresh tomatoes, onions, scotch bonnet peppers, and an aromatic blend of spices. Its striking scarlet hue comes from the rich palm oil, beautifully balanced by golden fried plantains, which give the dish its fitting name, “Red Red.”

What endears Red Red to many Ghanaians is its straightforward preparation combined with layers of flavour. Traditionally, the beans are soaked overnight, cooked until tender, and then slow-cooked in a fragrant palm oil base enriched with onions, tomato paste, ginger, garlic, and fiery peppers.

The addition of gari coarsely toasted cassava flakes introduces a pleasing texture and makes the meal wonderfully filling.

More than just a tasty dish, Red Red is also economical and nourishing. The fibre-packed beans and hearty gari provide lasting fullness, while the natural sweetness of fried plantains offers a delightful foil to the savoury stew. It’s an affordable and popular lunch choice embraced by students, workers, and families alike.

From bustling street corners to school canteens and family dining tables throughout southern Ghana, Red Red remains a beloved touchstone of communal flavour and nostalgia.

Its versatility whether served simply alongside fried plantains and gari or accompanied by boiled eggs, avocado, or fish ensures it endures as a culinary classic. At its heart, Red Red is a warm, robust, and comforting celebration of Ghanaian food heritage, treasured for its simplicity, richness, and soul-satisfying appeal.

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