The sole Ghanaian restaurant owner in Boston issued a bold challenge to England today, declaring, “We’re going to defeat you.” Emphasizing the presence of jollof rice in Ghana, Will Yakah, 30, exuded confidence in his country’s renowned national dish over England’s football star, Declan Rice.
Yakah, a dedicated Manchester United fan, welcomed England supporters to his eatery, RedRed, in Nubian Square, Roxbury, offering them a taste of traditional Ghanaian cuisine alongside a refreshing beer.
Expressing excitement over the upcoming World Cup match between Ghana and England at Boston Stadium, Yakah pointed out Ghana’s historical success in the second group stages of previous tournaments. He highlighted the popularity of jollof rice in Ghana, playfully comparing it to Declan Rice of Arsenal.
The highly anticipated clash between England and Ghana is set to take place on Tuesday evening at the Foxborough stadium, where both teams aim to secure a spot in the knockout phase with victorious performances in their initial matches.
Yakah’s restaurant boasts an array of authentic Ghanaian dishes such as waakye, kelewele, and puff puff, in a setting adorned with murals honoring civil rights icons like Rosa Parks and Martin Luther King.
With several Ghanaian players linked to the Premier League, including Antoine Semenyo from Manchester City and Mohammed Kudus from Tottenham Hotspur, Yakah highlighted the strong football connections between Ghana and English clubs. He also mentioned the influence of former Ghanaian player Michael Essien on Chelsea fans.
Born in Accra, Ghana, Yakah relocated to the US twelve years ago and co-owns the restaurant, which has been serving patrons for three years. Despite operating a food stand at the Fifa Fanfest in central Boston, Yakah’s full menu is exclusively available at his restaurant, offering more affordable prices than the event venue.
Worcester, a town near Boston, hosts the second-largest Ghanaian community in the United States, showcasing the deep-rooted Ghanaian presence in the region.
