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LIFESTYLE: Ghanaian Dishes / Food We Love… What Is Your Favourite?

Redred-Koko And Beans
Redred-Koko And Beans

The festive season is upon us, and we all know what that means food, food and more food. So, I have decided to talk about food (one of my favourite subjects) but we are not necessarily going to talk about festive foods per se.

Maybe along the way we may consciously or unconsciously indulge you and drop one on the list.

We are going to discuss the delicious Ghanaian delicacies we love. My mouth is watering just saying that. So as not to offend any group of people, I would only do some common dishes that come to mind randomly. I hope all readers bear with me on this one.

As we all know Ghana has a diverse culture making it one of the few countries in Africa and even in the world that boasts of a wide array of delicacies. Generally, 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, garden eggs, egg plants (egusi), fish, bean leaf (or other greens), forowe (a fishy tomato stew), palava sauce (spinach stew with either fish, chicken or even minced meat), and groundnut (peanut), one of the country’s national dishes. Certain foods that make up the Ghanaian diet vary according to which region of the country people reside in or come from.

In northern Ghana, millet, yams, and corn are eaten most frequently, while the south and west enjoy plantains, cassava, and cocoyams. The northern regions boasts of a unique dish called tuo zaafi.

The people of the dry southeastern region eat mostly corn and cassava. Rice is a staple throughout most of the country.

On a more familiar terrain, we find foods such as kenkey  and fish, banku and soup (tilapia and pepper) and many others. However, some food from the African sub region( especially Nigeria) like ebba and egusi stew has  found its way into  the hearts of many Ghanaians and could very much be considered or identified as Ghanaian as well.

Now let’s closely look at some of these Ghanaian foods. I am sure some of you readers eat these dishes regularly and religiously but have no clue what goes into these sumptuous Ghanaian dishes or have no idea how to cook them. So I might as well do the honourable thing and leave readers with the recipes to some (not all )of your most loved Ghanaian dishes. I will start with the object of my desire , Jollof rice! Now, remember this list is in no way biased to a particular group of people in Ghana. As such all foods have been randomly picked by me.

Jollof rice

This list would not be complete without this spicy dish enjoyed by many if I am not mistaken by all Ghanaians

It  is a common dish found throughout West Africa, but its origin lies from the Wolof people. Some people say that its lies in Ghana but I will like to believe otherwise. It is a very aromatic and flavourful one pot rice meal. It’s great on its own or even when accompanied with eggs, grilled or fried meats. Variations of ingredients include: veggie, chicken or meat.

Recipe

Ingredients

  • 1¼ cups white rice
  • 1 medium onion, chopped
  • 1 pound boneless, skinless chicken breast or any meat of your choice
  • 2 teaspoons vegetable oil
  • 1 can (6-ounce) tomato paste
  • 3 cups chicken broth

Procedure

  1. In a saucepan, sauté rice and onion in oil.
  2. Cover and cook until onion is translucent and soft.
  3. Cut chicken into ½-inch cubes and add to sauté mixture.
  4. Mix in tomato paste and then broth.
  5. Bring mixture to a boil.
  6. Cover pan and reduce heat to low.
  7. Cook until rice is tender, liquid is absorbed, and chicken is cooked, about 20 to 25 minutes.

Makes 8 servings.

N.B: This dish can be prepared in many ways and this is only one of the ways the sumptuous dish can be prepared.

Another staple throughout West Africa and very popular in Ghana, is fufu (boiled plantain, cassava that is pounded with a large mortar and pestle into a round ball).This pulped gooed ball of crushed or pounded cassava, plantain or yam is mostly served with light soup, groundnut or palm nut soup with a hodgepodge of meats and fishes. Meat is considered a sign of wealth and luxury in Ghana and is seldom eaten with this dish. Fish, especially near the coast, is found more often in everyday dishes and stews in our soups.

Fufu

Ingredients

  • 6 cups water
  • 2½ cups instant baking mix (such as Bisquick or Jiffy Mix)
  • 2½ cups instant mashed potato flakes

Procedure

  1. Boil the water in a large saucepan.
  2. Add the instant flour mix and potato flakes to the boiling water and mix well.
  3. Cook, stirring constantly for 10 to 15 minutes.
  4. This is best accomplished by two people working together: one to hold the pot while the other stirs vigorously with a strong, wooden spoon.
  5. The mixture will become very thick and difficult to stir, but the mixture must continuously be stirred.
  6. Fill a medium-sized bowl with water to thoroughly wet its surface, then empty the water out.
  7. Gather a large mass of the mixture (about 1 cup) on the spoon and transfer it to the wet bowl.
  8. Shake the bowl vigorously until the dough forms into a smooth ball.
  9. Serve on a large platter with soup or stew( groundnut, palmnut soup , light soup or any soup of your choice).

Makes about 6 servings

Some prefer to prepare this food the traditional way, pounding the yam, cassava ,plaintain in a mortar with a pestle. Either way, one is assured of a wonderful eating experience.

Another dish, similar to the fufu or closely similar to banku which is enjoyed by many Ghanaians is Rice balls also known as Omotuo. It is enjoyed by all Ghanaians and is usually a Sunday special. It goes very well with soups be it palmnut soup and groundnut soup.

Kenkey &  smoked  or fried Fish is the main traditional  cornmeal food eaten by the people of Accra and Cape Coast. It is also the most common food found in most of the regions. It is eaten with hot pepper, fried fish or stew.  These days most Kenkey bars serve soup or stews and some  even serve it  with one man thousand( tiny tasty fishes found mainly in the Volta river)

Banku is also a corn meal eaten with either fried fish, grilled tilapia or okro soup. It is a staple of the Ewe. In recent times,  it has become popular with many Ghanaians. Many prefer this dish with okro soup and recently this Ghanaian food is preferred  with tilapia (grilled or smoked fish)and pepper with strips of onions, green pepper, tomatoes and occasionally some avocadoes.

Ampesi is the most common food found in Ashanti region apart from Fufu. It can be cassavas, cocoyam, yam  and plantain( boiled). Ampesi is found in every part of the country now. It is the same food but each region has its way of preparing the food. It is mostly accompanied with fante fante( fried fish stew), tomato stew( fish or meat), egusi stew and palava sauce.

Tuo Zaafi is another local food mostly done in the northern part of Ghana although recently it is being prepared in hotels and other local fast food bars across the country. It is eaten hot after it has been cooked. The soup is very special and practical. This is a typically unique Ghanaian soup and is normally green in colour because of the leaves they use to give it flavour. I am not a fan of this food neither have I eaten this Ghanaian dish before but many people tell me how nice this food tastes.

Another Ghanaian favourite is red red (beans and plantain). The beans stew served with plantain earned its name from the palm oil that tints the stew and the bright orange color of the fried plantain. It is a very popular and easy to find dish. Below is the recipe for this dish. It is very easy to make too.

Red Red

Ingredients

  1. black eyed peas (beans) (i prefer the canned variety, easier to cook with)
  1. palm oil or vegetable oil (i prefer palm oil) – half a cup
  2. 1 can crushed tomatoes
  3. 1 scotch bonnet pepper (a habanero does the same job too).. careful though, those mothers are HOT!!!!! spices to taste (i use maggi cube)
  4. 1 pink onion(chopped)
  5. garlic/ginger (to taste)
  6. 3 ripened plantains (extra soft)

Procedure:
You can start with the plaintain first or you can fry it after cooking your beans stew

  1. Slice the plantains diagonally
  2. deep fry till golden brown,

Beans stew

  1. Pour oil in pan
  2.  stir in chopped onion and garlic till onion turns transclucent)
  3. add crushed tomatoes and scotchbonnet pepper (cut the pepper in halves, it releases the flavor better)
  4. and let simmer till the oil rises to the top (this sauce is the basic tomato sauce that can be used for different recipes)
  5. Add beans to sauce and let simmer for 10 minutes, stirring to prevent burning.
  6. Add spices to taste and voila… red red!!! Serve with fried plantains!.. (sauce can also goes very well with rice to..)

There are many treats for Ghanaians to enjoy after meals ( Yes, we do have the  sweet tooth).

Surprisingly, not many of them include chocolate as an ingredient, despite Ghana being one of the world’s leading producers of cocoa. One popular dessert or snack amongst Ghanaians is Kelewele. This is made of fried plantains seasoned with ginger and ground red pepper or fresh chili peppers. Kelewele is a big hit in my family and I know most of you share the fondness I share for this plantain dessert and will not forgive me if I don’t share my recipe for this common dessert with you. Below is my special recipe for Kelewele for you.

Kelewele

 Ingredients

  • 6 large ripe plantains
  • 1 teaspoon powdered ginger
  • ½ teaspoon salt
  • ½ teaspoon ground red pepper
  • 2 Tablespoons water
  • 3 cups oil or shortening

Procedure

  1. Peel the plantain and cut crosswise into ½-inch slices, removing any woody parts from the center.
  2. Mix ginger, salt, and red pepper with water in a mixing bowl.
  3. Drop plantain slices into mixture and turn them to coat.
  4. Heat oil or shortening in a large skillet and fry the mixture-coated slices until golden brown.

Serves 6.

Finally, another Ghanaian staple enjoyed by many but eaten occasionally is Oto. This is normally eaten on festivities such as birthdays and other religious festivals ( like the Odwira or Adae Kase3) . This is a one pot meal made up of mashed yam and palm oil and garnished with egg and vegetables. I remember as a kid I looked forward to eating this special delicacy made specially by my mother. Sure  made  one feel special indeed! The best part about eating this dish for me was eating all those eggs on top of the Oto. Below is the recipe for Oto

Oto (Yams & Eggs)

Ingredients

  • 2 cups mashed yams, or mashed white potatoes
  • 2 Tablespoons onions, grated
  • ¾ cup palm oil (vegetable oil may be substituted)
  • 1 ripe tomato, peeled and diced (optional)
  • 6 hard-boiled eggs
  • Salt and pepper, to taste

Procedure

  1. Boil the yams or potatoes, then mash smoothly with a fork (or prepare the instant mashed potatoes using directions on package, but using water instead of milk).
  2. Prepare the sauce in a separate saucepan by frying the onions with salt and pepper in palm oil.
  3. Add the tomatoes, if desired, and remove the saucepan from heat.
  4. Mash the solid egg yolks from 2 of the hard-boiled eggs, and stir into the sauce mixture.
  5. Stir sauce into mashed yams and mix well until the color is even.
  6. Empty the oto into a bowl and decorate with remaining whole hard-boiled eggs.

Makes 4 to 6 servings.

And,  I could go on and on and on about Ghanaian dishes but unfortunately time would not afford me that luxury. But before I end this post, I will like to say thank you to all the Ghanaian mothers out there who work tirelessly to put all these sumptuous Ghanaian dishes on our tables and to the Ghanaian fathers who bring the money home.

Hmmm,  I have a funny feeling I would be held answerable if I don’t quickly chip that in.

And to our Muslims brothers, fans and readers. A belated Sallah to you. God bless you, God bless our nation, Ghana.

Comment and tell us about the joy of eating Ghanaian foods (especially your favorite Ghanaian dish) and share your recipes and thoughts with us.



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45 thoughts on “LIFESTYLE: Ghanaian Dishes / Food We Love… What Is Your Favourite?”

  1. I feel like Jollof is Ghana’s unofficial national dish,its the only food that i can safely say that mostif not all tribes enjoy, especially on special ocassions like weddings etc, plus its the dish most loved by foreigners. I mean although fufu, banku, red red, waakye, tuo zaafi, kenkey etc are widely enjoyed as well i think jollof is enjoyed in all corners

    Reply
  2. I love Banku! Serve me banku with palm-nut soup or banku with salsa, tuna flakes, fried fish & shito and i will be your best friend forever  😉
    I dont get tired of banku & Kenkey. 

    Reply
  3. beans stew with fried plantain n fish anyday anytime anywhere…waakye is the next in line, and Ghana chips (fried yam) n grilled fish plus shito or chilli sauce yummy! Going to my mums now 🙂

    Reply
  4. I always prepare fufu and aponche soup for Jackie Appiah and she likes it so much that she always asks for more. Oliver twist like her…lol.Sorry Jackie but I had to let them know.

    Reply
  5. My favourite is banku and okro stew with crabs, fish and meats. If there is no crabs then the best substitute for me is snails. Bon appetit!

    Reply
  6. I havent had oto in a min, now the recipe for oto where i come from we use ripen plantains n palm oil, this yam/potatoes oto is new to me ,my fav food to eat when in ghana right now is couscous like with tilapia, i cant spell the word for this food, omg, i can have this food for breakfast lunch dinner, its superb, n when you add avocado its muah.

    Reply
  7. Ghanacelebrities ya taking me back to when I used to live with my grand mom in Senya Breku, thanks for the recipes though but I got my own recipes for all of these because if you love something you definitely do not wait for somebody to prepare it so you learn to lol

    Reply
  8. Banku and okro soup.. the meat shoukd be beef, kako  n fried red fish in it… plus Awaakye n shito,  gari should be o top, boiled egg n fried Turkey…. i love it 

    Reply
  9. How can you’ll forget Rice Gun plus Face the wall with nkatiekuan. My favorites. Omo-tuo sunday be the best among the rest..miss home!

    Reply

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