When it comes to culinary delights, few places can rival the rich and diverse gastronomy of Ghana. Nestled in West Africa, this vibrant nation is a treasure trove of flavors, where age-old traditions and modern influences merge to create a tapestry of delectable dishes. From the bustling streets of Accra to the serene villages dotting the countryside, Ghanaian cuisine is a testament to the country’s history, culture, and warm hospitality.
In this article, mrpocu.com will take you on a tantalizing journey through some of the best Ghanaian foods you should try, giving your taste buds a passport to a world of tastes and textures.
Ghanaian cuisine is a reflection of the nation’s incredible diversity, with each region offering its unique culinary specialties. From hearty stews and aromatic soups to crispy fried favorites, the array of options can be overwhelming to the uninitiated. So, whether you’re a seasoned foodie or a newcomer to the world of Ghanaian cuisine, join me as I explore the must-try dishes that will leave you craving more.
Best Ghanaian Foods
Gari and Beans ( a.k.a Gob3)
Gari and Beans, affectionately known as “Gob3,” is a delightful dish that deserves your attention. It’s favoured for its delicious taste and affordability, making it a popular choice in many communities. When compared to more elaborate dishes like Jollof rice, Gob3 stands out for its economic appeal. This simple yet satisfying meal is typically served with “Kokor” (ripe plantains) or eggs, enhancing its flavour and variety.
One of the standout features of Gob3 is its healthiness, thanks to the nutritious beans component. What was once considered a humble meal for those on a tight budget has now transcended socio-economic boundaries. The middle class has embraced Gob3 due to its exceptional taste and numerous health benefits, recognizing that it offers a perfect blend of affordability and nutrition. So, whether you’re seeking a cost-effective meal or a wholesome option, Gari and Beans, “Gob3,” is definitely worth exploring for your next dining experience.
Fufu
Fufu is a starchy side dish that is a staple in West and Central African cuisine, including Ghana. It’s made from starchy vegetables like cassava, yams, or plantains that are boiled, mashed, and then formed into small balls or lumps. Fufu is typically served with soups, stews, or sauces and is used as a utensil to scoop up the sauce. It has a doughy and slightly sticky texture and is a common accompaniment to dishes like Ghanaian Light Soup or groundnut soup. Fufu is not only filling and satisfying but also provides a good source of carbohydrates and fiber. It’s a beloved dish in Ghanaian culture and is often served at special occasions and celebrations.
Utilize the fingers of your right hand to gently break apart portions of fufu from their original circular or oval shape and then immerse them into your preferred soup or stew.
Kelewele
Kelewele is a popular snack and side dish in Ghanaian cuisine. It’s made from ripe plantains that are peeled, cut into small cubes, and then seasoned with a blend of spices and herbs like ginger, chilli powder, and salt. The plantain cubes are then fried in hot oil until they’re crispy and golden brown. Kelewele has a sweet and spicy flavour and is often served as a snack or side dish alongside meals like jollof rice or grilled meat. It’s a versatile dish that can be enjoyed on its own or used as a flavorful addition to other dishes. Kelewele is not only delicious but also provides a good source of dietary fibre and essential vitamins and minerals. Some cooks like to add peanuts, cloves, nutmeg, or cinnamon to the mix to give Kelewele an additional layer of flavour.
Rice Water
Rice water is a versatile dish that can be enjoyed for breakfast or as a unique dessert in Ghanaian cuisine, making it a “two birds with one stone” delight. Despite its name, its texture resembles that of porridge, boasting a pure white colour that will capture your heart from the very first taste.
This delightful dish is crafted from Ghanaian rice, often sourced from Thailand or India. Additionally, chefs incorporate milk, nutmeg, and sugar to achieve a well-rounded and nuanced flavour. Depending on where it is served, you may encounter rice water under different names and textures.
The French refer to it as “Riz au Lait,” while the Portuguese know it as “Canja” or “Congee.” However, in my opinion, the Ghanaian rendition stands out, particularly due to the addition of nutmeg powder. This spice beautifully complements the comforting taste of the porridge, leaving an indelible impression on your palate.
Waakye
Even though its roots can be traced to the northern regions of Ghana, the rice-and-bean-based delicacy called waakye has transcended regional boundaries and is now a popular choice across the nation. Whether savored for breakfast or lunch, this dish can be tailored to one’s taste, as it accommodates a wide array of complementary ingredients. Waakye hits better when it is prepared by a Muslim or Hausa woman. (Amelia is the name we call these sellers).
Among the most common additions are fried plantains, the spaghetti-like talia, a zesty black pepper sauce known as shito, boiled eggs, avocados, a meat-infused tomato-based soup, and gari foto – a finely grated cassava-based sauce. This adaptable dish holds a special place as a beloved street food, typically presented on a generous waakye leaf. Arguably, Waakye is one of the best traditional foods in Ghana you should try.
Jollof
Originally from Senegal, Jollof rice is a beloved and iconic dish in West African cuisine, including Ghanaian cuisine. Though its origins are debated, it’s widely enjoyed across the region and beyond. The dish is made by cooking rice in a flavorful tomato-based sauce, along with a blend of spices and herbs like onions, garlic, and chilli peppers. The result is a fragrant and delicious rice dish that is often served with meat, fish, or vegetables. Jollof rice is a staple at social gatherings and celebrations in Ghana and is also a popular street food sold by vendors (a little pricey).
Hausa Koko
Have you ever heard of Hausa Koko? Not only can you order it for breakfast, but you can also enjoy it as a snack without drawing curious glances from others. The Hausa community has a rich history across various regions in Africa, including Ghana.
The credit for introducing Hausa Koko to Ghanaian cuisine goes to the Hausa people, and this dish has become an integral part of Ghana’s culinary heritage. Its name is a nod to its Northern origins, and the primary ingredient used in its preparation is millet, a staple crop of these communities.
To enhance the flavour and appearance of this porridge, cooks incorporate a blend of spices. For a satisfying meal, you can pair it with Koose, a fried bean bun, Araka (bean cake), or Pinkaso (spicy fried dumplings).
Banku and tilapia
When fish sizzles on the bustling streets of Accra, you’ll probably find tilapia being expertly prepared. This freshwater delicacy holds a special place in the hearts of Ghanaians, who season and grill this succulent catch.
It pairs harmoniously with Banku, a traditional Southern blend of fermented corn and cassava dough, served alongside fiery pepper, diced tomatoes, and onions. Banku stands as a cornerstone in the culinary repertoire of those residing along Ghana’s coastal regions.
Okro Stew
If you’re seeking a refreshing change from starchy dishes, let me introduce you to Okro stew, a delightful departure from the ordinary. Okra shares a botanical kinship with cotton and mallow plants, with some tracing its origins to Southern Ethiopia, while others speculate it hails from South Asia.
The term “okra” made its appearance in West African regions in the 1670s, underscoring its status as a traditional dish in these parts. In Ghana, it’s known as “okra,” a name closely echoing the Akan word “nkuruma.”
This stew boasts a vibrant red hue, thanks to its tomato-based broth and the infusion of red palm fruit oil. Chefs have the flexibility to adjust its consistency, from slim to thick, and it can be served alongside quinoa or steamed millet to seamlessly complement the Ghanaian culinary landscape.
Tuo Zaafi
The cuisine of Northern Ghana primarily revolves around grains, herbs, and meat, reflecting the region’s staple food resources. Tuo Zaafi, akin to Banku but softer and less adhesive, is crafted by blending corn dough with a hint of cassava. What sets Tuo Zaafi apart and renders it a beloved dish across the nation is the inclusion of nourishing and uncommon herbs in the preparation of its accompanying soup, notably dawadawa and ayoyo leaves. Tuo Zaafi is arguably one of the most popular foods in Ghana you should consider trying.
Ampesi
Don’t underestimate Ampesi, for I assure you that it’s not something you’d want to miss. Ampesi is a time-honored dish in Ghana, renowned for its medley of starchy vegetables, including plantains, yams, cocoyam, and cassava, either individually or in combination. These ingredients are boiled to perfection before they grace your plate.
As with many other Ghanaian starchy dishes, Ampesi is best enjoyed with flavorful accompaniments, such as Kontomire, a classic combination of stew, gravy, or palm nut soup. This pairing enhances the overall dining experience.
Indulging in Ampesi offers a fantastic opportunity to savor the unique flavors of this nation. What’s more, the diverse ingredients make this dish a wholesome and nutritious choice. Give it a try and let me know your impressions.
Omo Tuo
Fufu and Omo Tuo may appear similar, but they are entirely distinct dishes. Fufu, a well-known delicacy in the cuisines of Cameroon, Gabon, and various African nations, is crafted from cassava. On the other hand, Omo Tuo is derived from rice and is often referred to as “rice fufu.”
Omo Tuo was originated by the Hausa people in Northern Ghana, but its popularity has spread throughout the country. Unlike rice, Omo Tuo requires more water, resulting in a soft, smooth texture that can be easily shaped into balls.
Omo Tuo is commonly served with soups like peanut or palm nut soup, while those in the Northern Hausa-Fulani region pair it with dried okra soup and baobab leaf soup. Each ethnic group has its unique way of savoring these rice balls, so why not explore the diverse flavors one by one?
Angwamo
Are you captivated by Ghanaian rice dishes and eager to explore more culinary delights? I have a delightful suggestion for you: Angwa Mo, also known as Angwamu. Regardless of the spelling, they refer to the same dish. This is a classic and uncomplicated recipe.
Angwa Mo can be loosely translated as “oiled rice” due to its distinctive cooking process. The rice is first immersed in oil with onions before being cooked in water.
In addition to the common ingredients found in other fried rice recipes, chefs incorporate “tolo beef” (salted beef) to enhance the overall flavor. While anyone can relish this dish, the locals regard it as a staple for infants, earning it the endearing nickname “baby rice.”
In contrast to Jollof rice, which uses basmati rice, Angwa Mo employs jasmine rice to achieve a light and fragrant texture. You’ll encounter various versions of oiled rice when cooks experiment with different oils and types of rice. I’m certain you’ll be thrilled to savor them all.
Yam Eto
Yam Eto is a special dish reserved for grand celebrations, including weddings and birthdays. Despite its humble ingredients, comprising yam, red onion, and more, it carries deep cultural significance.
This iconic dish is attributed to the Gas and Akan people, who have spread across various regions of Ghana. It features yam, a staple crop in West Africa and Ghana, served alongside eggs, making it an integral part of Ghanaian cuisine.
Remarkably, yam holds a central role in these areas, and the locals have designated a special day each year for the Ashanti Yam festival, marking the conclusion of the harvest and ushering in the new year with fresh crops.
Konkonte
Kokonte, a beloved Ghanaian staple, is known by a variety of interesting nicknames, including “Faced the Wall,” “KKT,” and “brown fufu.” This unique food holds a special place in the hearts of locals, often referred to as the “Average Joe’s” favourite due to its affordability. Kokonte is a versatile dish, typically enjoyed with accompaniments like okra soup, groundnut soup, or palm oil soup, each offering a distinctive flavour experience.
One remarkable aspect of Kokonte is its popularity in Muslim communities, where it is embraced with enthusiasm. When prepared with care and expertise, Kokonte boasts a delightful taste and texture that will keep you coming back for more. Its resilience and ability to satisfy a diverse range of palates make it a cherished part of Ghana’s culinary culture, offering a taste of tradition and affordability that many hold dear.