Food! What unites a home better than the divine aroma of nature’s fruits tortured in blazing pans and pots? What fortifies a brotherhood either than the cutlery licking, and finger licking remains of good flavours? What aside business and leisure invite non-natives to seek home in new lands either than the unfamiliar vapours of new dishes served in intriguing bowls, plates and kitchen ware? What simmers the anger of a body through its belly? What craft was learned and perfected by humans’ curiosity without the explicit guide of divinity on earth?
Aside joining in your curiosities and tour plans, Melanin Travels Magic (MTM) is determined to hold your hand as we tour with you from places through to plates. For this reason, we serve you, our cherished patrons and prospects, five (5) must eat local dishes from the west African super star, Ghana.
Inasmuch as it is difficult to rate which of the local dishes could be described as Ghana’s favorite dish; it is however obvious the love for the first five to be mentioned in today’s article wins the hearts, souls and bellies of many locals and foreigners alike.
When asked about their favorite local dishes, here are the responses of some native sons and daughters of Ghana:
Nana Akua (A college student): “Sometimes my family would tell you ‘…we haven’t eaten for days.’ This statement tells you they want to eat fufu. Prepare any other dish, so long as it is not fufu, you haven’t cooked in that house.”
Alhaji Dauda (An 83-year-old man): No matter how satisfied I am, there is always space for fufu.”
Fufu is a starch dish prepared using yam, plantain and cassava or a mixture of two or more of the mentioned key ingredients. Typical of the southern parts of Ghana, fufu is pounded purely from cassava and plantain. On the other hand, typically, one would find the northerners pounding fufu with solely yam.
This local dish is best served when pounded with the mortar and pestle. It is of course served with various soups and enjoyed hot. Some major soups that accompany this divine Ghanaian dish include: palm-nut soup (abenkwan), pepper soup (light soup), peanut soup, okro soup among others.
From the coast to the savannah regions, banku is obviously the second Ghanaian dish that confirms to tourist and patrons that Ghanaians love their diets heavy. Banku is prepared mainly with corn dough and a fair mixture of cassava dough. The mixture is stirred till uniformly mixed and then processed on fire until the texture and taste are gotten right. Banku, like fufu, is mainly a starch dish best served hot with high-protein soups or pepper.
Here at MTM, we know exactly where you can get the best treat of banku and other local dishes (link of best local restaurants in Ghana). Some soups best served with banku include: okro stew, okro soup, peanut soup, palm-nut soup (abenkwan) among others. Interestingly, banku can also be served with pepper and/or ’shito’ along with tilapia, sardine, fried eggs among others.
Banku according to many is Ghanaian ladies’ favorite especially when served with tilapia and accompanying ingredients.
3. Waakye (Rice-and-Beans)
Onto the rice dishes, ‘waakye’ is the one Ghanaian dish that wins the love of many bellies. If its anything that will make Ghanaians loose their sanity in the morning, it is probably impunity in the queue for waakye.Waakye is best served with the following: stew, ‘shito,’ salad, beef/chicken, ‘kawuro’(cow skin,) fried fish or any other protein of the customer’s choice and a few fries of plantain.
Food culture especially in Accra and many parts of southern Ghana serve waakye in broad leaves. This has long been the tradition before modern day food packaging in the country both in restaurants and at street food joints.
Jollof is literally the only thing that causes war between Ghanaians and Nigerians. Interestingly, this regally rich rice dish traces its origins to the people of Senegal as far back as the 14th century. Jollof rice has several species in Ghana. Some of which include: dawadawa jollof, waakye-jollof among others. Similar to waakye, jollof can be served with either beef, chicken, fish along with fried plantain and salad.
5. Gob3 (Red-red)
Red-red is mostly referred to as poor-man’s food. Ironically however, to enjoy the full treat of gob3, it is the business of the rich. This local dish features key ingredients such as palm-oil beans stew, fried plantain and ‘gari.’ Gob3 is mostly served with avocado, boiled eggs and other addictions depending on the vendor and the customer’s preference.
In as much as these were not covered in this article, from the ‘tuo-zaafi’ of the north to the ‘kenkey’ of the south, Ghana is known for its rich food culture. Melanin Travels Magic would have done an incomplete job if we did not share with you some of the mouth-watering local dishes you must try during your visit in Ghana.
We entreat readers to see 'TEN BEST RESTAURANTS TO EAT GHANAIAN LOCAL DISHES.’
This will give you a complete overview of local dishes and where to enjoy the best treat when you visit and tour Ghana with us.
Fancy help with planning your next Ghanaian cultural and leisure getaway?
We hope we have given you a good idea of what to do in Ghana next time you’d like to visit. If you fancy a mixture of black heritage and leisure experiences, we got you!
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