How to pronounce Red red

Red red is written gɔbɛ where it comes from. In the International Phonetic Alphabet it is /ɡɔbɛ/. In plain English letters that is RED RED, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Red red?

Red red is a main dish of Ghana. Where it comes from: All Ghana. People usually eat it at lunch or dinner. Its main ingredients are beans & tofu and fish. It tastes savory and spicy.

Where Red red comes from

Red red is one of 17 signature dishes of Ghana on this map.

• Akpeteshie · Drink · All Ghana

  Akpeteshie is the national spirit of Ghana, a liquor distilled from palm wine or from sugar cane.

• Waakye · Rice dish · Accra (from the north)

  Waakye is rice and beans, usually black-eyed peas, cooked together with dried sorghum leaves that turn the rice a deep reddish-brown.

• Kenkey · Main dish · Ga and Fante coast

  Kenkey is a dumpling of fermented maize dough, partly cooked, wrapped in corn husks or plantain leaves, and steamed.

• Kelewele · Street food · Accra

  Kelewele is ripe plantain cut into cubes, seasoned with ginger, chilli, onion and spices such as cloves or nutmeg, and fried until dark and caramelised.

• Banku · Main dish · Greater Accra (Ga)

  Banku is a staple of Ghanaian cooking: balls of a slightly fermented mixture of maize and cassava doughs, cooked in hot water and stirred until they become a smooth, whitish paste, then shaped into single portions.

• Kpekple · Main dish · Greater Accra (Ga)

  Kpekple, also called kpokpoi, is the festive food of the Ga people of Accra, eaten during Homowo, the harvest festival whose name means "to hoot at hunger" and which remembers a famine in Ga history.

Food of Ghana

Dishes like Red red in other countries

Same type of dish and similar main ingredients as Red red:

• Shimotsukare しもつかれ · Main dish · Tochigi and northern Kanto, Japan

  Shimotsukare is a traditional dish of the northern Kanto region, eaten above all in Tochigi Prefecture, where it is seen as the prefecture's own dish.

• Abacha · Main dish · South-East (Igbo), Nigeria

  Abacha, also known as African salad, is a dish that originated with the Igbo of south-eastern Nigeria.

• Mulet à la saint-louisienne mulet farci à la saint-louisienne · Main dish · Saint-Louis & the north (Fouta), Senegal

  Mullet stuffed in the Saint-Louis style, mulet farci à la saint-louisienne, is a speciality of Saint-Louis in northern Senegal and an elaborate recipe kept for important occasions.

• Beyaynetu በያይነቱ · Main dish · Ethiopia

  Beyaynetu is an Ethiopian dish, also eaten in Eritrea, and counted among the national dishes of Ethiopia: a round of injera, the sour teff flatbread, topped with small servings of many different stews and vegetables.