If you are already in Ghana or planning your trip to this amazing country, it is best to try some popular Ghanaian dishes for a memorable experience. Honestly, the world needs to start paying attention to the culinary scene in Ghana.
Savor the flavors of West Africa with a culinary journey through the vibrant and diverse world of Ghanaian cuisine. Known for its rich and varied dishes, Ghana offers a tantalizing array of flavors that will leave your taste buds dancing with delight. From the bustling streets of Accra to the serene coastal villages, the heart of Ghana beats in its food.
In this article, Mrpocu.com will take you on a delectable exploration of popular Ghanaian dishes that are a must-try for anyone seeking an authentic and mouthwatering African gastronomic experience. Whether you’re a food enthusiast looking to expand your culinary horizons or a traveler eager to immerse yourself in local culture, Ghana’s culinary landscape has something for everyone.
Don’t forget to share this post to help others know more about Ghanaian dishes
Most Popular Ghanaian Dishes
Jollof
Take this from me, a trip to Ghana will only be a complete trip after trying Jollof. This delectable dish, considered one of the crown jewels of West African cuisine, is traditionally accompanied by choices of fried or grilled chicken, succulent pork, or flavorful goat meat, alongside golden fried plantains and a refreshing serving of coleslaw.
Jollof rice, the quintessential one-pot wonder, is created by combining long-grain rice with a sumptuous, spiced sauce crafted from tomatoes, onions, and a rich meat-based stock.
Its immense popularity has led to a delightful diversity in its preparation, with variations found in different households and across West African nations. It’s not unusual to discover passionate debates and friendly rivalries among various countries about the “right” way to make this cherished dish ( which we all know Ghana makes the best Jollof), adding a touch of culinary intrigue to the Jollof experience.
Waakye
The cuisine known as waakye, which is made of rice and beans, originated in Ghana’s north but is now enjoyed all around the country. This dish can be made as rich and full as desired by adding an almost endless array of accompaniments, whether it is served for lunch or morning. Honestly, Waaky hits better when it is prepared by a Muslim or Hausa woman. (Amelia is the name we call these sellers).
The most common ones include fried plantains, talia, which is similar to spaghetti, boiled eggs, avocados, shito, a black pepper sauce, a tomato-based soup with meat, and gari foto, which is a mashed sauce made from finely shredded cassava (Gari). You can ask to be served on leaves and eat with your hands to have that traditional experience.
Fufu
A large wooden pole is used to pound cassava and unripe plantains together, then water is added to turn them into a traditional side dish called Fufu. It normally takes two people to create since it must be well mixed; one person pounds it while the other stirs it in between.
After the mixture is smooth, it is formed into little balls and added to a meat-based stew or soup. Like Tanzanian ugali, the ball has an indentation that is used to scoop up sauce, and fufu serves as a spoon.
Fufu has a somewhat elastic and sticky texture and a bland flavor; nevertheless, when dipped into a stew, it takes on a spicy, somewhat peanut-like flavor.
Red red (AKA. Gob3)
As the name suggests, Red Red is a rich red dish cooked with plantain and black-eyed peas. Additions include fish, onions, tomatoes, and scotch bonnet peppers. The most often utilized fish are mackerel or pilchards. After that, it’s frequently served with fried plantain or rice. Red Red popularly known as Gob3 is one of the best and popular Ghanaian dishes you should try.
At first, people used to make fun of it as the food for broke people. But now it is the best traditional food in Ghana consumed by almost every tribe. To the youth in Ghana, it is life-saving food because it’s budget-friendly. If you are in Ghana or visiting and don’t feel like trying any local food, please give Red Red a chance.
Okro Stew
If you’re seeking a refreshing departure from starchy staples, let me introduce you to a culinary gem – Okro stew. Okra, with its intriguing history, is believed to have ancient ties to cotton and mallow plants, with some suggesting its origin in Southern Ethiopia while others leaning towards South Asia. The term “okra” first surfaced in West African regions in the 1670s, affirming its place as a traditional dish.
In Ghana, it’s affectionately referred to as “okra,” a phonetic echo of the Akan word “nkuruma.” This hearty stew boasts a vibrant red hue, courtesy of its tomato-based soup and red palm fruit oil. The texture can be tailored, ranging from a silky smooth to a luxuriously thick consistency, making it a versatile pairing with Ghanaian staples like quinoa or steamed millet.
Okro stew boasts two distinctive variations: dried and fresh Okra soup. The dried version is often favored in Northern regions, while the fresh rendition thrives in the South, a nod to the local climate and the Okra type suited to each locale. Prepare to embark on a culinary journey that transcends geographical boundaries and offers a delicious taste of tradition and innovation.
Palm nut soup
The ingredients for palm nut soup, a West African soup, vary depending on the nation or location and include either palm fruit or palm pulp along with meat, fish, crayfish, vegetables, and seasonings. There are variations on the name of this soup in Ghana, Cameroon, Nigeria, and Ivory Coast. Palm nut soup is eaten with a variety of side dishes, such as rice, banku, fonio, omo tau, and kwacoco (puréed and steamed cocoyams).
Angwamo
Are you intrigued by the delightful world of Ghanaian rice dishes and eager to explore more? Allow me to introduce you to a delectable option: Angwa Mo, also known as Angwamu. Regardless of the spelling, it’s essentially the same mouthwatering dish, and it’s a classic that’s surprisingly simple to prepare.
Angwa Mo earns its name, which loosely translates to “oiled rice,” due to its unique cooking process. Here, the rice takes a luxurious plunge into a fragrant bath of onions and oil before it’s cooked to perfection in water.
Beyond the familiar ingredients found in many fried rice recipes, this dish stands out with the addition of tolo beef (salted beef), elevating its overall flavor profile. While Angwa Mo is enjoyed by all, it’s particularly cherished as a staple for infants, earning it the endearing nickname “baby rice.”
Unlike Jollof rice, which typically uses basmati rice, Angwa Mo opts for fragrant jasmine rice, imparting a light, aromatic quality to the dish. Be prepared for delightful variations of oiled rice as cooks experiment with different oils and types of rice. With so much to explore, your taste buds are in for a delightful journey!
Banku
Banku is another nutritious delicacy from Ghanaian cuisine, made from fermented cassava and corn flour. Depending on the desired consistency—soft or hard—the two components are combined with water in a precise ratio, then the mixture is strained until it is smooth.
After that, the mixture is heated while being stirred until the water begins to evaporate. Making Banku now takes a great deal of physical strength. The mixture is “driven” with forceful strokes to smooth out the lumps as it starts to thicken. There is sporadic addition of water, but not excessively.
Tuo Zaafi
Ghana is surprisingly tranquil considering how much of our time is spent digesting our heavy food, leaving us with little time for other activities.
Actually, Tuo Zaafi is a fusion of three different recipes. It is composed of meat stew, sticky dough made from millet or corn, and ayoyo sauce, which is prepared from boiling Okro leaves. There is also a certain order in which this dish must be served.
To finish off this incredibly tasty Ghanaian dish, first, the tuo is placed in a deep bowl, then a good portion of ayoyo sauce is poured over it, and then the meat stew is added.
Ampesi
Like many cuisines from Ghana, ampesi, also known as ampesie, comes in a variety of forms. Slices of yam, cocoyam, or a unique variety of plantain known as Apem in Ghana can be used to make it.
Ampesi is essentially a hearty dish of boiling yam, cocoyam, or Apem, served hot with plenty of boiled eggs and either garden egg stew or Kontomire (a spinach-based stew). Ampesi pairs well with hearty tomato gravy as well. Originally an Akan cuisine, Ghanaians now cook, eat, and like this hearty but straightforward dish nationwide.
Kenkey
Similar to Banku, kenkey is a staple food of the Gas and Fantes people of Ghana’s southern region and is made from fermented corn. Actually, this meal has two variations, one designated for each of these ethnic groups.
While Fante kenkey is wrapped in plantain leaves, Ga kenkey is wrapped and cooked in clean, discarded corn husks. The kenkey is also enhanced by the unique flavors of each of these wrappers.
You can have kenkey with grilled or fried tilapia, cuttlefish, squid, or octopus, as well as red, black, or green chili sauce. Complete and filling, make sure you have a cozy spot to cuddle up to after eating this one and get your fill of food!
Ghana Light Soup (Tomato Soup)
Ghanaian Light Soup, also known as Tomato Soup, is a popular and beloved dish in Ghanaian cuisine. It’s a simple yet flavorful soup made with fresh tomatoes, onions, garlic, and ginger, along with optional ingredients like meat, fish, or vegetables. The soup gets its name from its light and refreshing taste, which is achieved by using a blend of spices and herbs like basil, thyme, and bay leaves.
Ghanaian Light Soup is typically served with fufu, a starchy and doughy side dish made from cassava, yams, or plantains. This dish is not only delicious but also healthy, as it’s packed with vitamins and nutrients from the fresh vegetables and spices. This is the only soup your doctor will recommend if you are sick. It is one of the popular Ghanaian dishes you should try with Fufu.
Rice Balls (Omotuo)
Because they adore it so much, Southerners have set aside a specific day—Sunday afternoons—to enjoy this delicacy. Only on Sundays will some neighborhood eateries—known as “Chops Bars”—serve this cuisine.
Boiled rice is rolled into tiny balls and used to make omotuo. The balls become smooth and soft after cooking, which makes them easy to eat with peanut butter soup. To top it all off, a variety of offal is served with this 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.
Kelewele
In addition to being made with fried plantains, Kelewele also contains additional seasonings. It is occasionally referred to by the English term “hot crispy plantain.”
In addition to being a beloved meal in Ghana, the dish has “invaded” the American and African food scenes because it was featured in the 2009 cookbook Recipezaar.
Typically, little booths on the streets sell bags of hot Kelewele. In the afternoon or at night, you may see the rural women setting up their tabletops for Kelewele sales. Serve it with bean or peanut stews for a hearty supper, or have it as a dessert. The traditional Kelewele consists of ginger, salt, and cayenne pepper, but the locals can add anise, nutmeg, and cinnamon for a variation.