Etor, a Ghanaian dish of mashed plantain or yam with palm oil, garnished with groundnuts and hard-boiled eggs.
Red red and kelewele are two of Ghana’s most beloved plantain-based dishes, frequently sold side by side at street stalls and chop bars.
Red red (also called “gobe”) is a hearty stew of black-eyed beans slow-cooked in red palm oil with onions, tomatoes, and spices, then served with soft, fried ripe plantains. The name comes from the reddish hue created by the palm oil in both the bean stew and the fried plantains. It is filling, slightly sweet, and often eaten with gari (roasted cassava flakes) or bread.
Kelewele is bold, spicy fried plantain: ripe plantains are sliced or cubed, marinated in ginger, garlic, pepper, and spices, then deep-fried until golden and caramelized. The result is crispy on the outside, soft inside, with a sweet-spicy flavor profile. Kelewele is commonly sold as a snack or side, sometimes with roasted groundnuts, and pairs well with grilled fish or chicken.
While red red is a full meal centered on beans and plantain, kelewele is more of a snack or accompaniment. Both showcase Ghana’s love for ripe plantains, but red red leans comforting and saucy, whereas kelewele is aromatic, spicy, and texturally crisp.