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Best Red red in Sydney

“Black-eyed peas blushing deep red from palm oil, studded with fried plantain and fish”

Red red

What the real thing tastes like

Red red is a Ghanaian dish composed of black-eyed peas, cooked in palm oil or other vegetable oil with plantain. The dish derives its name from the red color it takes on from the red palm oil (zomi) and the fried plantain. Red red typically consists of fish such as tinned mackerel or pilchards, black-eyed peas, Scotch bonnet peppers, onions, oil and tomatoes. It is commonly known in Ghana as "Yɔ kɛ Gari". Though often served with fish, red red can also be vegetarian. It can be served with fried plantain, avocado, and rice or garri for a complete meal.

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Red red is a Ghanaian staple that gets its name straight from what you see in the bowl—black-eyed peas blushing deep red from palm oil, studded with fried plantain slices that deepen that crimson hue. Fish like tinned mackerel or pilchards swim through a base layered with Scotch bonnet peppers, onions, tomatoes, and oil, though you can absolutely make it vegetarian and lose nothing. It's the kind of dish that asks for company—fried plantain on the side, avocado, rice, or garri to push around the bowl and soak up every bit.

Order it here when it has

  • distinctly colorful
  • flexible protein options
  • complete meal structure

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