Picture this: You’re strolling through the vibrant streets of Ghana, with the sun-kissed coast on one side and the bustling markets on the other. The air is filled with the tantalizing aroma of spices, the laughter of locals, and the sizzle of delicious dishes being prepared. Welcome to the world of Ghana’s traditional foods, where culture and flavor unite to create an unforgettable experience.
Take it from a local like me, Ghana has some of the best foods in Africa and I think the world should start paying attention to Ghana Foods. Every tribe or ethnicity has they unique style of cooking. Spoilers alert, Muslims cook some of the best food in Ghana. If you are looking to know or have insight about some of the best traditional foods in Ghana then you are on the right page. Don’t forget to check out some of the best local restaurants in Ghana you can try these foods.
In this article, Mrpocu.com invites you to join a delectable journey through the incredible tapestry of Ghanaian cuisine. I’ll introduce you to a delightful array of flavors and dishes that represent the heart and soul of this nation. Whether you’re an adventurous foodie or simply someone who loves to explore new tastes, Ghana’s traditional food scene promises a blend of deliciousness and cultural richness.
Best Traditional Foods in Ghana
Waakye
Waakye is a popular Ghanaian dish that is made with rice and beans. It is a staple food in Ghana and is often eaten for breakfast or lunch. To be honest, Waaky hits better when it is prepared by a Muslim or Hausa woman. (Amelia is the name we call these sellers).
On how to make Waakye, black-eyed peas are boiled with rice in a mixture of water and millet stalks until the rice is cooked and the beans are soft. The millet stalks give the dish a unique flavor, color, and aroma. The dish is typically served with a variety of sides, including fried plantains, spaghetti, and a spicy pepper sauce. You can also try it with dry Gari.
Waakye is a nutritious and filling dish that is enjoyed by people of all ages in Ghana. It is also a popular street food, with vendors selling it from large pots on the side of the road. If you’re traveling to Ghana, be sure to try Waakye to experience the country’s delicious food culture.
Banku
Banku, a cherished culinary creation in Ghana, is a dense blend of fermented corn and cassava dough meticulously swirled into boiling water. This traditional delight holds a special place in the hearts and taste buds of those residing in Ghana’s southern, eastern, and western regions.
Banku is a versatile dish, often accompanied by an array of delectable soups, stews, and sauces, each with its distinct flavor profile. The best part of this is that every tribe has its unique way of preparing the sauce. From the richness of peanut butter-infused sauces to the traditional allure of pounded palm nut soup, Banku is the perfect companion for a variety of culinary adventures. However, it’s the okra stew or soup that reigns as the most celebrated pairing, creating a harmonious marriage of textures and tastes. For those seeking an extra dimension of flavor, “wele,” also known as cowskin, can be incorporated, adding a tantalizing touch to any seafood of your choice.
Fufu
Fufu, celebrated not only in Ghana but in neighboring countries as well, stands as a beloved culinary treasure. In regions where French is spoken, it goes by names like “foufou” or “foutou,” while in English-speaking areas, like Nigeria, it’s known as “fufu.” But everyone will know what you are talking about if you use Fufu. Sure keep it because you might need it someday when you looking to try it. Fufu is arguably on of the best traditional in Ghana you should try.
The essence of fufu lies in its preparation, crafted from a harmonious blend of simmered tropical cassava, plantain, or yam. This starchy delight is customarily served with a gentle, flavorful soup, creating a delightful pairing. Among the delectable soup options, peanut butter soup, pounded palm nut soup, and vegetable soup made from spinach or cocoyam leaves are highly recommended for a delightful fufu experience. Often, these soups feature ingredients like snails, mushrooms, and fish, adding an extra layer of taste and texture to this delightful dish. But then I heard they have Fufu for vegetarians, so everyone can try it somehow.
Tuo Zaafi
Made it clear before getting here that either the Muslims or the Hausa people prepare some of the best foods in Ghana. Tuo Zaafi is a popular Ghanaian dish that is made with cornmeal and served with soup. It is a staple food in the Northern Region of Ghana and is often eaten for lunch or dinner.
To make Tuo Zaafi, cornmeal is mixed with water to form a dough, which is then cooked until it becomes a thick, smooth paste. The soup is typically made with a combination of vegetables, meat, and spices, such as tomatoes, onions, peppers, and spices like ginger, garlic, and cumin. The soup is then poured over the Tuo Zaafi and eaten with the hands.
Tuo Zaafi is a nutritious and filling dish that is enjoyed by people of all ages in Ghana. It is also a cultural dish that is often served at weddings, funerals, and other special occasions. If you’re traveling to Ghana, be sure to try Tuo Zaafi to experience the country’s delicious food culture and learn more about the northern regions of Ghana.
Wasawasa
Wasawasa, also known as yam flour meal, is a popular West African dish made from yam flour, or “elubo.” This versatile and hearty meal is a staple in many Nigerian and Ghanaian households, offering a taste of tradition and comfort. It possesses a delightful taste and is usually accompanied by a zesty black pepper sauce and a savory stew, garnished with thinly sliced onions and tomatoes.
To prepare wasawasa, yam flour is mixed with water to create a smooth, dough-like consistency. The mixture is then cooked over low heat and constantly stirred to prevent lumps from forming. The result is a thick, stretchy, and doughy texture that can be molded into various shapes or served as a smooth, thick pudding.
Jollof Rice
Jollof, a rice dish with tomato sauce that originated in Senegal and is typically served with fish or meat, sparks a lot of lively discussion on the internet. A popular dish in the country, rice absorbs the flavors of the food and turns orange when cooked. It may be purchased at reasonable prices from street sellers or found in most restaurants.
There has always been a war between Ghana and Nigeria about who can prepare the best Jollof. But let us be honest, it is Ghana and you can also try and be the judge.
Red-red (GoB3)
Red-red is a hearty traditional cuisine made with soft, fried plantains and palm oil, together with boiling cowpea beans to create a broth. This dish, which can be served with gari to make it even more hearty, is one of the few in Ghana that doesn’t utilize a lot of spice because the major flavor comes from the ingredients. Because no animal ingredients are utilized, red-red is also an excellent option for vegans. It is also the most popular food in Ghana right now. It is popularly known as Gob3 and it is a budget and life-saving food in Ghana. It is one of the best traditional foods in Ghana to try or even learn how to prepare.
Kenkey and fried fish
Kenkey serves as an example of how versatile corn is in Ghanaian cooking. The base of this cuisine, which changes depending on the Ghanaian region, is fermented white ground corn, which contributes to its wonderful sourness.
Kenkey is a mainstay of Ghanaian cuisine, prepared in huge quantities and eaten every year. There’s a festival dedicated to Kenkey where you can try its fried, salad, and stewed varieties because it’s so popular.
This meal, which is frequently served with fried fish, also honors the plentiful fisheries of West Africa. Find out how great Kenkey goes with fish for a really mouthwatering experience.
Ghanaian Light Soup
Try this tasty tomato-based soup the next time you’re in Ghana or have dinner at a Ghanaian restaurant. The soup is well-known for its somewhat hot broth that is tempered with an assortment of veggies, including potatoes, onions, and carrots. This is the only best soup professional doctors recommend for their patients here in Ghana. So just imagine, it is the must-try among Ghana traditional foods.
Together, the fresh ingredients create a colorful and filling soup that goes well with fufu, a common staple in Ghana. This recipe delivers a tasty and fulfilling flavor of Ghanaian food, regardless of your preference for tomato soups or wanting to try something else.
Kelewele
Without this flavorful side dish, no list of traditional Ghanaian cuisine would be complete. Even people who aren’t huge fans of spicy food fall in love with Kelewele the moment they try it.
It is prepared by frying soft plantains that have been soaked in a mixture of peppers, ginger, and garlic, and is typically served as a snack or side dish around Accra. The lovely plantain notes lend some sweetness to the sour, and the scent is powerful and crisp.
Omo tuo
Another traditional dish from Ghana that demonstrates how the people frequently recreate the various ways to eat rice is omo tuto or rice balls. It is made comprised of soft-boiled grains that have been shaped into balls and are eaten with different types of soups. It goes well with many other foods, including fufu.
Angwamu
I’d like to introduce you to Angwa Mo, also known as Angwamu, if you’re curious about Ghanaian rice dishes and would like to learn more. This traditional meal is tasty and simple to prepare. Angwa Mo, which translates to “oiled rice,” is made using a special technique.
Angwa Mo adds fragrant jasmine rice to basmati rice, which gives the dish a distinct scent and a lighter texture than typical Jollof rice.
Variations of oiled rice are created by chefs experimenting with different oils or types of rice. Get ready for a pleasant culinary journey as you sample the many iterations of this delicious dish.
Etor (Mashed Yam with Eggs)
Since it is eaten on holy days, mashed yam with eggs is commonly referred to as “food for the gods.” If you’re not religious, though, you’re free to consume it whenever you choose.
It’s delicious and simple to make, which may be why the gods adore it. Simply cook the yam until it’s tender, then mash it. You just need to add some boiled eggs and hot palm oil. Ready for us mortals to eat, food fit for gods.
Tubaani (Bean Pudding)
Another meal that’s well-liked in Ghana’s north is Tubaani, which the Zongo populations in the south also eat. It smells quite distinctive, nice, and inviting.
It is a pudding-like substance made from ground black-eyed peas or beans that is combined with water and stirred. After that, it is steamed in hot water and served with pepper and fried onions.
Okra soup
Okra is indigenous to West Africa, where it was initially used by African chefs, who turned the thin green pods into the main component in many of their favorite recipes. In fact, the term “okra” itself has African origins; it is derived from the Igbo word “ókùrù,” which refers to the vegetable.
Okra is cooked in many different ways by Ghanaian chefs, but okra soup or stew is one of their most well-known dishes. This colorful recipe is a meal in and of itself, despite the name suggesting a simple vegetable braise. To prepare it, simmer tomatoes, onions, garlic, chiles, and additional seasonings (such as shrimp flavoring or bouillon cubes) in palm oil until the ingredients are tender.
The meat is then simmered until it is cooked, after which they add stock and your choice of meat or seafood (beef is traditional, although smoked turkey, fish, or shellfish are also alternatives). The last ingredient is chopped or sliced okra. Cut the okra into large pieces and cook it for a short time if you don’t like the slimy, viscous texture of cooked okra. Use this texture to thicken your stew by chopping your okra more finely and cooking it for a longer period of time, adding water as necessary to get the right consistency.
Plantain and Kontomire Stew
Plantain and cocoyam leaves are eaten straight off the field, just like many other foods in Ghana. Fresh plantain and cocoyam leaves provide an absolutely delicious appearance and scent, especially considering that you may have the meal ready in under an hour.
In an Apotoyiwa, a locally produced earthenware bowl, the plantain is peeled and boiled, and the cocoyam leaves are chopped, boiled, and then pulverized. Boiled eggs and salted tilapia are mixed with the leaves in hot palm oil. It’s recommended to eat it indoors because the strong, pleasant perfume of the salted fish and frying oil can attract insects.