Wednesday, July 23, 2025

Not simply jollof: 13 must-try Ghanaian meals


Ghana’s historic range of ethnic teams performs an enormous function within the Ghanaian meals of at present, making it properly value exploring by means of journey. Conventional Ghanaian meals has just a few key substances, sometimes starches like yam and cassava, that pop up in a number of methods. These starches typically take the type of swallows (a mushy starchy dough eaten together with your fingers) generally served with hearty stews or lighter soups. When introduced collectively, you find yourself with belly-filling meals full of punchy flavours and snacks that preserve you coming again. So seize your nearest bowl and get your fingers prepared for 13 meals from Ghana to attempt on our travels.

Jollof rice: West Africa’s favorite

Let’s discuss jollof rice! Variations of the dish unfold throughout West Africa, with each nation claiming to have one of the best model. Whereas that’s in the end down to non-public tastes, one factor we will affirm is that Ghanaian jollof rice is all the time part of that dialog. At nearly any event, celebration, or social gathering in Ghana, jollof rice is on the desk.

The enduring one-pot rice dish begins with tomatoes, garlic, ginger, onion, and chili. That is blended or cooked down right into a sauce that cooks the rice. Spices are added and fluctuate relying on the cook dinner, however the result’s a wealthy, spicy rice dish loved alone or as a part of an even bigger meal.

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Fufu: A Ghanaian staple

On the subject of staple meals, subsequent up we’ve fufu. This starchy dough falls into the class of swallows and is discovered alongside many meals. The feel is sticky to the contact and it’s used as a vessel to your mouth for stews and soups. You received’t should look exhausting to seek out it in Ghana, nevertheless it’s one which deserves respect.

Regardless of its humble look and standing as a aspect, a number of labour goes into fufu’s preparation. Produced from cassava, and typically combined with plantain or different root greens, the dough is fashioned by boiling root greens and pounding them with a pestle and mortar. Water is steadily added and between blows from the pestle, the combination is hand-turned. When the specified texture is reached, the dough is formed and portioned out.

A dish of fufu sits close at hand beside a hearty Ghanaian stew

Okra soup: A textural journey

As talked about, soups and stews typically take the lead in Ghanaian meals and okra soup is not any exception. The first ingredient is (spoiler alert!) okra, typically often known as girl’s fingers, a inexperienced vegetable with a novel viscous texture when cooked. The soup is historically made with beef and fish however typically consists of shellfish, leafy greens, or poultry. Whatever the variant, the substances are mixed and spiced to create a hearty meal that you’ll crave once more. If paired with fufu or one other swallow, simply put together for just a little nap.

A Ghanaian women in a straw hat sits behind a neatly piled bowl of large okra vegetables

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Shito: Sizzling pepper sauce

The phrase shito comes from the Ga language and actually interprets to ‘pepper’. Within the context of Ghana (and broadly West Africa) pepper is used to confer with chilis and spice. Shito is served throughout Ghana and even bought in markets and outlets. Nonetheless, the shito you might be served is extra than simply chili fortunately. It’s a strong sizzling pepper sauce made utilizing dried fish, prawns, onion, garlic, spices and naturally chili. There are totally different ranges of spice to shito, nevertheless it’s the condiment of selection for nearly any dish in Ghana.

A splash of dark hot pepper sauce called shito graces a plate of fried eggs and banku

Waakye: Rice and beans

A mixture of rice and beans is discovered all over the world, however there is just one waakye. It’s a easy dish mixing rice, beans, and waakye leaf (the leaf of a millet stalk). The leaf offers it a definite color and flavour, nevertheless it isn’t an overwhelming one. Waakye is a flexible aspect that may be paired with nearly every thing together with eggs, fish, and meat. It’s universally widespread and you’ll typically discover it as a takeaway meal wrapped in a banana leaf.

Close up of a waakye dish with egg piled high on a banana leaf

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Kenkey: Fermented maize dumplings

Right here we’ve one other swallow with a little bit of a twist as kenkey is exclusive in its preparation. Utilizing a fermented starch as its base means it takes just a little little bit of planning to organize. Fermented maize is wrapped and boiled leading to a dumpling with an nearly sourdough-like flavour. It’s sometimes served with fish given Ghana’s coastal seafood bounty, or meat paired with sauces like shito.

A dish full of doughy kenkey sits alongside a plate of shito, onion, and dipping sauces

Ghanaian bean stew (crimson crimson): A comforting traditional

You’ll be able to’t go to Ghana and never attempt Ghanaian bean stew. Sometimes called ‘crimson crimson’, it’s a heartwarming and very widespread dish — particularly when paired with gari (a powder created from cassava root). This stew will get its title from the black-eyed beans turning crimson when cooked in palm oil. It may be a meal by itself or served with aspect dishes like kelewele, eggs, or some variation of rice. For vegans or vegetarians, this one’s for you as irrespective of the place you might be in Ghana you will discover it.

Looking from behind as a market vendor tends to piles of black-eyed beans in Ghana

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Kelewele: Spiced fried plantains

A snack, a aspect dish, or extra, kelewele is no matter you need it to be. As with a number of Ghanaian meals, simplicity goes a great distance when finished proper. Kelewele is basically a reasonably primary dish of fried plantains. What makes it so iconic isn’t one thing revolutionary like a particular frying approach, it is the standard mixture of spices seasoning the plantain earlier than frying. This elevates the fried plantain into one thing luxurious with out a lot additional effort.

A side of kelewele accompanies Ghanaian bean stew in a banana leaf

Tuo Zaafi: A signature of Northern Ghana

This swallow won’t be in all places, however in the event you do come throughout tuo zaafi you’re in for a deal with. Also called ‘TZ’, it’s mostly present in Northern Ghana and created from maize or millet flour cooked right into a easy, thick porridge. Comparable in texture when totally cooked to fufu, it’s barely softer and its extra muted flavour pairs properly with quite a lot of soups and stews.

Overhead view of a bright red bowl of Tuo Zaafi from Northern Ghana on a wooden table

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Nkatie: Peanut or groundnut brittle

This is likely to be the primary candy entry on the listing however don’t sleep on nkatie. It is available in many shapes nevertheless it’s most akin to peanut brittle. Made utilizing peanuts or groundnuts coated in caramelized sugar, it’s liked by kids and adults alike and generally bought by road distributors.


Bofrot: The all-day breakfast donut

There is not any manner we might go away bofrot off this listing. It’s a donut created from flour, sugar, yeast, and a touch of nutmeg. Offered throughout Ghana as a well-liked snack, it’s additionally a breakfast staple. Who doesn’t need donuts for breakfast? Be warned, they’re addictive and you’ll eat multiple.

Close up of a glass market case full of bofrot donuts in Ghana

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Etor (Oto): A festive plantain or yam mash

You’ll discover etor or oto served at particular events starting from naming ceremonies, to birthdays, to weddings. Relying on the particular occasion the dish will be created from a distinct starch — both plantain or yam. It’s mashed and combined with palm oil then garnished with peanuts and boiled eggs. Whereas not as simple to attempt as different dishes all through your travels, it’s an instance of how related substances in Ghanaian meals can translate into a variety of dishes.


Wasawasa: A novel tackle yam

Final however not least, you need to attempt wasawasa. Its closest meals relative is couscous however even that doesn’t totally seize its essence. One other dish from Northern Ghana, wasawasa is created from dried yam peelings floor into flour. The flour is steamed to create a dish with a couscous-like texture that’s sometimes served with a spicy pepper sauce and fried fish.

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