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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":501,"pronunciation":528,"substitutions":529,"slug":542,"title":543,"shortTitle":544,"nativeName":545,"countrySlug":546,"region":547,"baseServings":478,"prepMinutes":548,"cookMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":542,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"Because of the two reds on the plate: the rust-orange bean stew coloured by red palm oil, and the reddish-gold fried ripe plantain served beside it. The name is descriptive rather than poetic, which is fairly typical of Ghanaian dish names.","Why is it called red red?",{"answer":398,"question":399},"You can make a good bean stew, but it will not really be red red. Palm oil supplies the colour and a distinct fruity, slightly savoury richness that no other fat provides. Neutral oil with paprika and achiote approximates the look; if you can get unrefined red palm oil from an African or Caribbean grocer, use it, because it changes the dish entirely.","Can I make red red without palm oil?",{"answer":401,"question":402},"If the skin is still mostly yellow, no. Red red needs plantain that is heavily black-blotched and yields to a gentle press, at the point where most people would assume it has gone off. That stage is when the starch has converted to sugar, which is what makes the fried pieces caramelise and taste sweet rather than dry and floury.","Are my plantains ripe enough?",{"answer":404,"question":405},"As written here, yes — beans, palm oil, tomato, onion, chili and plantain, with nothing from an animal. Many Ghanaian cooks add smoked or dried fish for depth, so a version bought at a chop bar usually is not vegan. It is worth asking rather than assuming.","Is red red vegan?",{"answer":407,"question":408},"Yes, and plenty of people do on a weeknight. Use two 400 g tins of black-eyed peas, drained and rinsed, and add them once the stew base is thick, simmering for about 15 minutes. Reduce the base a little further than usual first, because tinned beans do not release the starchy liquid that normally thickens the pot.","Can I use tinned beans to save time?",[410,411,412,413,414,415],"Buy plantains that look past their best — heavily blotched with black, soft to a gentle squeeze. Yellow-and-firm plantain fries into something starchy and bland that misses the whole point of the plate.","Salt the beans only once they are tender. Added at the start it slows softening, and cowpeas that stay firm never give the stew its body.","Warm the palm oil rather than smoking it. Overheated palm oil loses its colour and picks up a harsh, acrid smell that will not cook out.","Fry the plantain in a single layer with space between the pieces. Crowded slices steam each other and never develop the caramelised edge.","Mash a ladleful of the cooked beans against the side of the pot and stir it back in. That is how chop bars thicken red red without adding anything.","Scatter gari over the finished plate right before eating. Left to sit, it absorbs the sauce and turns to a paste.","🫘","Red red is a bean stew and a plate of fried plantain that belong to each other. The beans — cowpeas, the same black-eyed peas used across West Africa — are cooked until creamy in a base of onion, tomato and chili loosened with red palm oil, which turns the whole pot a deep rust colour and gives it a heavy, fruity richness nothing else quite copies. Beside it goes very ripe plantain fried until the edges caramelise. The stew is savoury and warm with chili; the plantain is frankly sweet; eaten together in the same mouthful they make sense in a way neither does alone.","The name is literal and slightly deadpan. One red is the palm oil in the beans, the other is the reddish-gold of ripe plantain coming out of the frying pan, and Ghanaians simply named the plate after what it looks like. It is everyday food rather than ceremonial food — cooked at home, sold at lunch spots and chop bars, packed into containers for work — and it is one of the cheapest complete meals in the country, which is a large part of why it is so common.\n\nRed palm oil is the ingredient doing the identifying. It is pressed from the fruit of the oil palm rather than the kernel, unrefined, and it is thick, orange-red and semi-solid at cool temperatures with a flavour that is faintly sweet and vegetal, closer to cooked carrot and tomato skin than to any neutral cooking oil. In Ghanaian kitchens it is not a frying medium so much as a seasoning: it goes into palm nut soup, into kontomire stew, into red red, and it is the reason those dishes look the way they do. It is worth being clear that unrefined red palm oil from West African and Caribbean grocers is a different product from the refined, deodorised palm oil in industrial food manufacturing, and it is the unrefined kind this dish needs.\n\nHow the plate is finished varies by household. Some cooks add smoked or dried fish to the beans for depth; some keep it entirely meat-free, which makes red red one of the few classic Ghanaian mains that is vegan without any adjustment. Gari is often scattered over the top for grit and a sour edge. And the plantain is non-negotiable in one respect: it has to be properly ripe, skin black-blotched and soft, or the sweetness that balances the chili simply is not there.","The bean stew improves overnight and keeps 4 days refrigerated; reheat gently with a splash of water, since it thickens considerably as it cools. It freezes well for 3 months. Fried plantain does not keep in any useful sense — it goes limp within an hour and soggy in the fridge — so fry only what is going on the plate and fry fresh the next day. If you want to prep ahead, slice the plantains and keep them covered for a few hours before frying.",[421,422,423,424],"Cooks the beans to genuine creaminess before the palm oil goes in, so the stew thickens on its own instead of needing flour or paste.","Adds the palm oil late enough that its aroma survives, which long boiling destroys.","Times the plantain to come out of the pan while the stew is being plated, since fried plantain goes soft and greasy within minutes.","Vegan as written, with a note on where smoked fish fits for anyone who wants the chop-bar version.",[426,427,428,429],"Medium heavy pot","Frying pan","Slotted spoon","Paper towels",{"fat":431,"carbs":432,"fiber":433,"sugar":431,"sodium":434,"protein":435,"calories":436,"estimated":8},22,82,14,610,17,590,[438],"Dry gari scattered over the beans, sliced avocado, and a cold bottle of something. Rice works too, but plantain is the point.",[440,443,446],{"name":441,"description":442},"Red red with smoked fish","Flaked smoked mackerel or herring stirred in for the last ten minutes. This is the chop-bar standard and adds a salty, smoky layer under the palm oil.",{"name":444,"description":445},"Red red with gari foto","Served with gari fried with onion, tomato and egg instead of plain dry gari, turning the side into a dish in its own right.",{"name":447,"description":448},"Ampesi-style plate","Boiled yam or cocoyam in place of fried plantain for a less sweet, more filling version eaten in the Akan interior.",[450,455,460,465,468,473,477,481,486,489,492,496,498],{"qty":451,"name":452,"unit":453,"group":454},300,"dried cowpeas (black-eyed peas), soaked 6 hours or overnight","g","For the beans",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"bay-leaf","bay leaf","piece",{"qty":461,"name":462,"unit":463,"group":464},60,"unrefined red palm oil","ml","For the stew",{"qty":456,"ref":466,"name":467,"unit":459,"group":464},"onion","large onion, finely chopped",{"qty":469,"ref":470,"name":471,"unit":472,"group":464},3,"garlic","garlic, minced","clove",{"qty":474,"ref":475,"name":476,"unit":453,"group":464},20,"ginger","fresh ginger, grated",{"qty":478,"ref":479,"name":480,"unit":459,"group":464},4,"tomato","ripe tomatoes, blended smooth",{"qty":482,"ref":483,"name":484,"unit":485,"group":464},2,"tomato-paste","tomato paste","tbsp",{"qty":456,"ref":487,"name":488,"unit":459,"group":464},"scotch-bonnet","scotch bonnet, finely chopped",{"qty":456,"name":490,"unit":491,"group":464},"fine salt","tsp",{"qty":469,"ref":493,"name":494,"unit":459,"group":495},"plantain","very ripe plantains, peeled and sliced 1.5 cm thick on the diagonal","For the plantain",{"qty":451,"name":497,"unit":463,"group":495,"noScale":8},"oil for shallow frying",{"qty":478,"name":499,"unit":485,"group":500,"optional":8},"gari, to scatter over","To serve",[502,507,512,516,520,525],{"tip":503,"text":504,"title":505,"timerSeconds":506},"Do not salt them yet — salt early in the boil keeps the skins tough.","Drain the soaked cowpeas, cover them with fresh water by 5 cm, add the bay leaf and simmer uncovered for 35–40 minutes. They are ready when a bean crushes to a smooth paste between your fingers with no grainy centre. Drain, keeping 250 ml of the cooking water.","Boil the beans",2400,{"tip":508,"text":509,"title":510,"timerSeconds":511},"Never take palm oil to smoking point. It loses its colour and turns acrid.","Warm the palm oil in a heavy pot over medium heat until it turns from semi-solid to clear orange and just begins to shimmer. Add the onion and cook for 7 minutes, until soft and starting to gild at the edges, then stir in the garlic, ginger and scotch bonnet for a minute more.","Build the palm oil base",480,{"text":513,"title":514,"timerSeconds":515},"Stir in the tomato paste and fry for 2 minutes, then pour in the blended tomatoes. Simmer for 12–15 minutes until the mixture darkens, thickens enough to hold a line when you drag a spoon through it, and orange oil separates around the rim.","Cook down the tomato",900,{"text":517,"title":518,"timerSeconds":519},"Tip the drained beans into the stew with the reserved cooking water and the salt. Simmer for 10 minutes, then mash a ladleful of beans against the side of the pot and stir it back through so the sauce goes thick and glossy rather than watery.","Combine and thicken",600,{"tip":521,"text":522,"title":523,"timerSeconds":524},"Fry these last. Plantain is at its best in the first five minutes out of the pan.","Heat the frying oil to 170°C in a wide pan and fry the plantain slices in a single layer, about 2 minutes a side, until the edges are deep caramel brown and the centres yield to a fork. Drain on paper towels and salt lightly while hot.","Fry the plantain",240,{"text":526,"title":527},"Spoon the beans into shallow bowls, lean the hot plantain against the side rather than burying it, and scatter gari over the beans at the table. Taste the stew for salt one last time before it goes out.","Plate it","red red",[530,534,538],{"note":531,"swap":532,"original":533},"This gets you the colour and a hint of the earthiness, but not the fruity weight that makes red red taste like itself. African and Caribbean grocers stock the real thing cheaply and it keeps for months; look for sustainably sourced brands.","4 tbsp neutral oil plus 1 tsp sweet paprika and a pinch of achiote","Unrefined red palm oil",{"note":535,"swap":536,"original":537},"Tinned beans cut the cooking time to about 15 minutes. Reduce the stew base a little further first, since you lose the starchy bean liquid that normally thickens the pot.","2 x 400 g tins of black-eyed peas, drained and rinsed","Dried cowpeas",{"note":539,"swap":540,"original":541},"Red red is meant to be warm rather than punishing, and the sweetness of the plantain absorbs a surprising amount of heat, so err upward rather than downward.","One habanero or two teaspoons of cayenne","Scotch bonnet","red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","ghana","Southern Ghana",15,65,"easy",[552],"main",[554,555,556,557],"vegan","vegetarian","gluten-free","dairy-free",[493,479,466,487],[560,563,565,567],{"alt":561,"src":562},"Bowl of rust-red Ghanaian cowpea stew beside golden fried ripe plantain slices and a scattering of gari","\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[528,570,571,572,573,574,575],"ghanaian bean stew","black-eyed peas","red palm oil","fried plantain","vegan west african","gari","2026-08-20","dishroute-kitchen","Cowpeas stewed soft in red palm oil with tomato, onion and scotch bonnet, served against sweet fried plantain. Two kinds of red on one plate, and the name says so.",{"en":580},"\u002Frecipe\u002Fred-red",{"items":582,"total":588,"page":456,"limit":801,"hasMore":853},[583,615,642,674,701,731,760,787,797,827],{"slug":584,"title":585,"shortTitle":586,"nativeName":586,"countrySlug":546,"region":587,"baseServings":478,"prepMinutes":588,"cookMinutes":589,"difficulty":590,"course":591,"diet":593,"mainIngredients":595,"images":598,"keywords":608,"publishedAt":576,"updatedAt":576,"authorSlug":577},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",10,35,"medium",[592],"side",[554,555,556,557,594],"nut-free",[596,597],"cornmeal","cassava",[599,602,604,606],{"alt":600,"src":601},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[584,609,610,611,612,613,614],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":546,"region":620,"baseServings":478,"prepMinutes":474,"cookMinutes":589,"difficulty":621,"course":622,"diet":623,"mainIngredients":624,"images":625,"keywords":635,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south","hard",[592],[554,555,556,557,594],[597,493],[626,629,631,633],{"alt":627,"src":628},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[636,637,638,610,639,640,641],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":546,"region":647,"baseServings":648,"prepMinutes":474,"cookMinutes":649,"restMinutes":588,"difficulty":590,"course":650,"diet":651,"mainIngredients":653,"images":656,"keywords":666,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",6,55,[552],[556,557,652],"halal-friendly",[654,479,655,487],"jasmine-rice","bell-pepper",[657,660,662,664],{"alt":658,"src":659},"Pot of orange Ghanaian jollof rice with separate grains, served with fried plantain and dark shito on the side","\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[667,668,669,670,671,672,673],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":675,"title":676,"shortTitle":677,"nativeName":677,"countrySlug":546,"region":678,"baseServings":478,"prepMinutes":548,"cookMinutes":548,"restMinutes":548,"difficulty":550,"course":679,"diet":682,"mainIngredients":683,"images":684,"keywords":694,"publishedAt":576,"updatedAt":576,"authorSlug":577},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","Greater Accra",[680,681],"street-food","snack",[554,555,556,557],[493,475],[685,688,690,692],{"alt":686,"src":687},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[675,695,696,697,698,699,700],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":546,"region":647,"baseServings":706,"prepMinutes":548,"cookMinutes":548,"restMinutes":707,"difficulty":550,"course":708,"diet":710,"mainIngredients":711,"images":713,"keywords":723,"publishedAt":576,"updatedAt":576,"authorSlug":577},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,40,[681,709],"dessert",[554,555,556,557],[712],"peanuts",[714,717,719,721],{"alt":715,"src":716},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[724,725,726,727,728,729,730],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":732,"title":733,"shortTitle":734,"nativeName":734,"countrySlug":546,"region":735,"baseServings":648,"prepMinutes":548,"cookMinutes":736,"difficulty":590,"course":737,"diet":739,"mainIngredients":740,"images":743,"keywords":753,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[738,552],"soup",[556,557,652],[741,742,479,475],"peanut-butter","chicken",[744,747,749,751],{"alt":745,"src":746},"Thick orange-brown Ghanaian groundnut soup with chicken on the bone and a film of oil on the surface","\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[754,755,756,757,636,758,759],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":761,"title":762,"shortTitle":763,"nativeName":763,"countrySlug":546,"region":764,"baseServings":478,"prepMinutes":548,"cookMinutes":765,"difficulty":550,"course":766,"diet":767,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[738],[556,557,652,594],[769,479,475,466],"goat",[771,774,776,778],{"alt":772,"src":773},"Bowl of clear orange-red Ghanaian light soup with goat on the bone and a ball of fufu half submerged","\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[781,782,783,784,785,786,671],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu 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