Ultimate food guide to visiting Ghana
Here's to knowing where to find the best of the traditional food in Ghana and what to expect.
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Ghana is notorious for its packed plates of food and rich meals. Northern Ghanaian food is dominated by the use of grains, herbs and meat as these are the main food products of the area while Southern foods are more versatile. There are also some foods that are common around west Africa such as Jollof rice and Kokonte (Amala), and drinks like palm wine but here are some traditional meals that are peculiar to Ghana.
Waakye
At the middle of Ghana's food creation is rice. Waakye is one of those meals. It is a northern meal that combines beans and rice and can be found almost everywhere on the streets of Accra. You can eat waakye with a lot of Ghanaian side dishes such as fried plantain, garri, spaghetti and avocado.
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Kenkey and fried fish
Kenkey is a corn-based meal made by moulding fermented corn dough into balls and wrapping them around drying corn leaves, which are then boiled. The meal is served with hot pepper sauce, fried crabs, octopus or fish and is a delicacy of the Accran people.
Banku and tilapia
Banku is a Southern meal, made of a mix of fermented corn and cassava dough, and very hot pepper, diced tomatoes and onions. Banku is one of the main dishes of the people who live by the Ghanaian coast. The tilapia is usually grilled on the streets of Accra after intense spicing.
Red-red
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Red-red is a completely vegetarian meal made of boiled cowpea beans to form a broth with palm oil and served with soft, fried plantains or garri. It doesn’t use a lot of spice unlike most Ghanaian meals.
Tuo Zaafi
Tuo Zaafi is similar to banku, although it is quite soft and less sticky, and is made by cooking corn dough and adding a little cassava. The accompanying soup is usually made with dawadawa and ayoyo leaves.
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