7 traditional Ghanaian gastronomy you need to try if you are visiting Ghana

The distribution of food crops is a hallmark of traditional Ghanaian food. Due to the prevalence of tropical crops like corn, beans, millet, plantains, and cassava, most ethnic groups use these ingredients to create delectable dishes for their nourishment. The dishes listed below will give you an overview of the variety of Ghanaian cuisine.

1. Jollof rice

This rice dish is Senegalese in origin and is often made with a protein of choice such as meat or fish, part of the main ingredients for this delectable meal is tomato sauce. This dish is often accompanied by your favorite salad and delicious baked or fried plantains You may find online arguments abound about which West-African nation provides the best Jollof. This is a popular meal served by street vendors and sometimes prepared over a wood fire or coal adding a smokey salivating experience for the taste buds. Since this is one of the most popular dishes in Ghana you will find it at a reasonable cost at most restaurants on the destination.

2. Waakye

Another dish that demonstrates how creative Ghanaians use rice is waakye. The recipe is a combination of beans and rice and was originally a Northern dish, but it can now be found anywhere on the streets of Accra. Eating Waakye will introduce you to a variety of Ghanaian tastes and flavors because it is typically served with different sides like spaghetti, avocado, fried plantains, and Garri (cassava that has been grated).

3. Kenkey and fried fish

To make the corn-based staple known as Kenkey, you will need fermented corn dough, which is formed into balls, then wrapped in drying corn leaves and boiled. Kenkey is served with your choice of seafood, including fried fish, octopus, crabs, and hot pepper sauce. This is a local delicacy from Accra.

4. Fufu and goat light soup

Fufu and goat light soup, a signature Akan dish, is one meal that is certain to work wonders in Ghana’s Eastern and Ashanti regions. In Ghana, fufu is created by pounding a mixture of boiling cassava and plantains into a soft, sticky paste to combine with flavorful, hot tomato soup. Fufu is a staple meal throughout West Africa. Northern Ghana is another location where fufu is consumed, although yam is used to make it there. Despite minor modifications to the basic recipe, this weekend treat is enjoyed all over the country.

5. Banku

Kenkey and Banku are similar. The distinction is that this meal is made by combining maize dough with cassava dough. Furthermore, it is not encased in a cornhusk. Tilapia seasoned in spices is frequently the type of fish being cooked on the streets. It goes well with Banku, which is eaten with chopped tomatoes, onions, and extremely hot peppers also used as a garnish. One of the staple foods of the residents of coastal Ghana is banku.

6.Tuo Zaafi

Grain, herbs, and meat are the key ingredients in northern Ghanaian food as they are the region’s primary agricultural products. Tuo Zaafi is prepared by heating corn dough and including a small amount of cassava. It is like banku but is softer and less sticky. The unique and healthy herbs used to prepare the accompanying soup, such as dawadawa and ayoyo leaves, are what set Tuo Zaafi apart and contribute to its popularity as a dish across the country.

7. Boiled yam or plantain with Kontomire stew

One present aspect in indigenous Ghanaian food is the usage of a variety of leaf vegetables and local herbs and spices. The incredibly healthy Kontomire stew is created with salted fish, boiled eggs, and soft cocoyam leaves, and it pairs well with boiling yams, plantains, and avocado.