Finding the best Red Red in the city — a personal search

I spent three months trying every version of Red Red I could find locally. The variation in quality is extraordinary. The best version handled kontomire cocoyam leaves with genuine knowledge and the subtly sweet from plantain result was noticeably superior.

the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. The winning restaurant had the right a market jollof rice stall feel — unpretentious and focused on the food. Malt Guinness was suggested correctly. Worth the search. When Red Red is made properly it's a completely different experience.