Ghana Food and Drink
Ghanaian cuisine is hearty, flavourful, and deeply rooted in the country's diverse cultural traditions. Staples like rice, yams, plantains, and cassava form the base of many dishes, often paired with rich stews or soups.
Street food is a highlight of Ghanaian culinary culture, offering a quick and authentic taste of local flavours. Local markets and roadside stalls are the best places to try these, but cleanliness and hygiene should always be considered when selecting where to eat.
Dining in Ghana is often a communal and lively experience, with meals being an important part of social gatherings. Visitors should be prepared for bold flavours, generous portions, and a touch of spice in many dishes. Whether at a local chop bar (informal eatery) or a fine-dining restaurant, Ghana's food and drink scene is a rich and satisfying way to connect with its culture.
Jollof rice: A vibrant one-pot rice dish cooked with tomatoes, onions, and spices, often served with chicken, fish, or fried plantains.
Fufu: A sticky ball of pounded cassava, yam, or plantain, usually accompanying traditional soups or stews.
Kenkey: A firm ball of fermented maize dough boiled in plantain leaves, typically served with a spicy sauce and fried tilapia.
Akyeke: A cassava flour couscous dish, commonly paired with avocado for a refreshing combination.
Kontomire: A colourful stew of cocoyam leaves, meat, shrimp, onions and spices.
Fante fante: A palm oil-based stew with small fish, popular in the central regions of Ghana.
Red red: A spicy and hearty dish of black-eyed beans cooked in red palm oil, often served with fried plantains. A favourite among visitors and locals alike.
Kalawole: Deep-fried plantain cubes seasoned with ginger, pepper and salt.
Palava: A spicy sauce made with cocoyam leaves (similar to spinach), onions, and smoked fish, typically served with yam or rice.
Waakye: A popular dish of rice and beans cooked with dried millet leaves.
Tubaani: A steamed or boiled bean cake made with ground beans and spices, typically enjoyed as a snack or light meal.
Coconut water: Freshly served in its shell.
Zom koom: A cooling drink made from toasted millet flour mixed with water, offering a nutty and earthy flavour.
Sobolo: A hibiscus-based drink, often infused with spices like ginger and cloves.
Pito: A traditional, slightly sour beer brewed from millet or sorghum, often served in calabash bowls.
Palm wine: An alcoholic drink made from the sap of palm trees.
Akpeteshie: A potent locally distilled spirit, often made from palm wine or sugarcane, with a fiery kick.
Tipping in Ghana is appreciated but not always expected, especially in informal settings like chop bars.
In upscale restaurants, a tip of 10% is a good guideline if service charges are not already included.
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