Ever wondered which country has the best of meals, look no further than Ghana. A country whose food is loved to be prepared by many and loved by all. Ghana main dishes are organized around a starchy staple food with which goes a sauce or soup containing a protein sauce. The main ingredient for the vast majority of soups and stews are tomatoes-canned or freshly tomatoes can be used. As a result, nearly all Ghanaian soups and stew are red or orange in appearance


The typical staple foods in the southern part of Ghana includes cassava and plantain. In the northern part, the main staple food includes millet and sorghum. Yam, maize and beans are used across Ghana as staple foods. Sweet potatoes and cocoyam are also important in the Ghanaian diet and cuisine. With the advent of globalization, crops such as rice and wheat have been increasingly incorporated into Ghanaian cuisine.


Some staple foods in Ghana includes jollof rice, fante kenkey, which is boiled maize dough, also some main dishes we have includes fufu, which is, pounded cassava and plantain or pounded yam and plantain or pounded coco-yam, we also have banku/akple-cooked fermented corn dough and cassava dough.


In Ghana, there is a lot to learn from a group of people by the way they put together their meals. The ingredients, cooking methods and energy they apply into feeding themselves extend beyond nourishment, with their culinary skills reflecting different beliefs, traditions and habits. As such, experiencing and experimenting with local tradition foods provides an education of the culture too.

Ghanaians enjoy a rather simple, but flavorful cuisine. The majority of meals consist of thick, well-seasoned stews, usually accompanied by such staple foods as rice or boiled yams. Stews come in a variety of flavors, the most popular being okra, fish, bean leaf (or other greens), forowe (a fishy tomato stew), plava sauce (spinach stew with either fish or chicken), and groundnut (peanut), one of the country’s national dishes.


Many spices are used to prepare stews and other popular dishes. Cayenne, allspice, curry, ginger, garlic, onions, and chili peppers are the most widely used seasonings. Onions and chili peppers (along with tomatoes, palm nuts, and broth) help to make up the basis for most stews.

Certain foods that make up the Ghanaian diet vary according to which region of the country people live in. In the north, millet (a type of grain), yams, and corn are eaten most frequently, while the south and west enjoy plantains (similar to bananas), cassava, and cocoyam (a root vegetable).


Rice is a staple food throughout most of the country. Jollof rice, a spicy dish that includes tomato sauce and meat, is enjoyed by most of the population. Pito, a fermented beverage made from sorghum (a type of grain), is a popular drink in the north, while those living in the south prefer palm wine. There are many treats for Ghanaians to enjoy after meals. Surprisingly, not many of them include chocolate as an ingredient, despite Ghana being one of the world’s leading producers of cocoa.


Ghanaians traditionally consume three meals a day and each meal is usually only one course. The typical kitchen contains an open fire, a clay oven, a large pot for cooking large quantities of food (such as stew), and a large iron griddle for frying. Although each ethnic group has its own style of cooking, most Ghanaians typically cook by their own instincts, adding ingredients as necessary and determining preparation and cooking times simply by monitoring their meals.


Breakfast is occasionally more substantial than the light, midday snack that some groups consume. Ampesi is a popular dish eaten in the morning. It consists of a cassava, cocoyam, yam, and plantain mixture that is boiled with onion and fish, and then pounded and boiled a second time. Kenkey may be eaten morning, midday, or in the evening. Ground cornmeal is soaked in water and left to ferment for up to two full days before it is shaped into a ball, boiled, and wrapped in plantain leaves. It is a popular accompaniment to fish or stew. Pumpuka, a porridge made from ground millet, is another breakfast dish.


Dishes served for lunch and dinner are typically very similar. Fufu (cassava, plantain, or cocoyam dough), palm fruit, fish, beans, eggplant, and groundnuts are often eaten alone or combined and eaten over rice, or as ingredients in a stew. Pepper soup is hot and spicy, but loved by most Ghanaians. To offset the spicy pepper, drinks native to Ghana such as Refresh, a soft drink made with fresh fruit juice, are extremely popular, especially among children who enjoy its sweet taste. Fried bean cakes called kose (or akara), boiled plantains, and koko, porridge made from corn or millet mixed with milk and sugar, are all popular meals for school children.


Sundays are often the day for wealthier Ghanaians to eat out, especially those living in the coastal regions. Cheaper café-like establishments called “chop houses” sell local food and are popular among locals and tourists alike. However, street stalls sell local dishes for the least amount of money. Most chop houses and street stalls are run by women. Stalls often sell fresh fruit, kelewele (fried plantains), and porridge.

Published by Richmond Koomson

I am a self-motivated, goal-oriented and energic young man always determined to deliver the best results even in the shortest possible time with less supervision. I love to be happy always.

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