Cuisine
Ghana
Ghanaian cooking is based on cassava, plantain, yam and maize, which become fufu and the fermented dumplings banku and kenkey. They are eaten with soups – light tomato soup, groundnut soup or palm nut soup – and with shito, a hot sauce of dried fish and shrimp. Simple eateries called chop bars, kelewele street plantains and a morning plate of waakye are all part of daily life.
- 3 dishes
- Main dishes: 2
- Sides, sauces and spreads: 1
- vegetarian: 2
-
main dish
Jollof rice
Rice cooked in one pot in a rich sauce of tomatoes, peppers and hot chillies – the star of West African parties.
-
side · vegan
Fufu
A smooth, stretchy dough of pounded cassava, plantain or yam, pulled off with the fingers and dipped in soup.
-
main dish · vegan
Waakye
Rice and beans cooked with sorghum leaves that turn them reddish-brown, served with hot shito sauce and many sides.
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