Ghanaian cuisine

banana cultivars commonly used in cooking

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

rice dish from West Africa

Akara (; , ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Yorubaland, from the Yoruba ethnic group inhabiting parts of Nigeria, Benin and Togo. It is sometimes referred to as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

crunchy, slightly browned cooked rice

culinary traditions of Ghana

thumb|Garri flour thumb|Cooked garri (eba) on a plate in Cameroon

soup made from peanuts

Western African stew

Waakye ( ) is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. However, it can also be eaten as supper. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and kaun (powdered limestone). The sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. The word waakye is from the Dagbani language, and refer to a particular type of beans. In Hausa, the bean and the dish are called wake, a contracted form of th

Ghanaian meal made from maize and cassava dough

Ẹ̀bà (Yoruba) also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple okele or swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries. The term èbà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all across West Africa. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.

Suya, also known as Tsire, is a traditional Hausa (Nigerian) smoke-grilled spiced meat on skewer. Suya is generally made with thin-sliced spiced beef, lamb, goat, ram, or chicken arranged on wooden skewers. Organ meats such as kidney, liver and tripe as well as other types of meats and seafood (shrimp) are also sometimes used. Suya is most popular as evening street food or snack, restaurant appetizer, and as accompaniment with drinks at bars and night spots.

thumb|Funge with moamba de galinha

Kuli-kuli is a Nigerian snack primarily made from peanuts, first made by the Nupe people of Nigeria. It is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. Today kuli-kuli is accepted across the globe. It is often eaten alone or with a mixture of garri also known as cassava flakes, sugar and water, popularly called "garri soakings". It is also eaten with Hausa koko, fura, and akamu, and is sometimes ground and put into salad. It is often ground and used as an ingredient for suya and kilishi.

soup made from palm fruit

regional cuisine

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.

Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava.

type of sweet pudding

thumb|Woman preparing fante kenkey (boiled maize dough)

thumb|A bowl of peppersoup with different meats Peppersoup (or pepper soup) is a soup eaten by Cameroonians and Nigerians. This soup is made using various meats or fish, chili peppers, salt, scent leaves and calabash nutmeg as its primary ingredients. It is a spicy soup that has a light, watery texture. Despite its name, the soup is not necessarily defined by a pepper-forward flavor profile; the flavors are more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered a delicacy by some people in Western Africa, and some West Africans believe that the soup has

Ghanaian dish made of black eyed peas cooked in palm oil.

Ghanaian snack

Kpekple (also referred to as kpokpoi) is a kind of food eaten by the Gas of Ghana during the celebration of the Homowo festival, which is to hoot at hunger. It is prepared with the primary ingredients of steamed and fermented corn meal, palm nut soup and smoked fish. Kpekple is usually sprinkled around by the chief believing that the ancestors would be pleased by the offering.

Ghanaian snack

thumb|right|250px|Wasawasa. Wasawasa is a popular dish, eaten in Dagbon and other parts of Northern Ghana. It is also eaten in some West African countries, such as Burkina Faso, Benin, Nigeria etc. It is made from dried yam peelings called jaling, which have been grounded into flour and steamed. Wasawasa is mostly eaten with spicy sauces and sometimes garnished with vegetables, accompanied with shea butter or raw groundnut oil and fried fish. Wasawasa is sometimes served with beans, pasta, and salad.

Ghanaian staple food made with rice

Brukina, also known as Burkina, is a Senegalese and Ivorian drink made of ground millet and pasteurized milk. Brukina is popular in the northern region of Ghana. It is also known as 'Deger'.

Alkaki is a Hausa doughnut made with wheat and sugar paste or honey, it usually found in Hausa people royal houses and bride houses. Alkaki is a snack originating from Northern Nigeria, known for its pronounced sweetness. This sweetness is achieved by soaking the snack in honey, sugar, or lemon syrup, which imparts moisture to it as it gets absorbed. Alkaki is a well-known choice for both parties and street food.

Abunuabunu also known as Abubunabunu in Bono Twi is a soup from the Brong Ahafo Region of Ghana. It is made from cocoyam leaves (locally called kontomire) together with other ingredients (tomatoes, snails, smoked fish, onions, green pepper, turkey berries - called kwahu nsusua in Twi and salt).

thumb|A picture of a bottled Asaana Asaana (also known as Aliha or Liha) is a non-alcoholic, caramelized corn drink made from fermented corn and caramelized sugar. It originated from the Volta Region of Ghana. It is also referred to as Elewonyo in other parts of Ghana and known in many countries as corn beer drink. It can be served chilled, either plain or with milk.

Ghanaian food made from yam and stew

Funkaso, or Pinkaso, is a Hausa savoury fried dumpling made with wheat and eaten with soup, honey or sugar. ==See also== List of African dishes

Zowey, also known as Dzowey, Dakuwa, Donkwa or Adarkwa, is a West African snack combining peanut paste, sugar, salt, water, ginger, and powdered maize flour.

Ghanaian spicy millet porridge

Plakali is a staple food mainly prepared by the Ahanta and Nzema peoples of the Western region of Ghana and Akan people of Ivory Coast (Baoulé people , Aboure , Nzema , Anyi people). It consists of cassava dough cooked in hot water, and it is similar to banku, another Ivorian and Ghanaian staple food, and fufu. Plakali is eaten with palm nut or groundnut soup.

Tubaani, also referred to as steamed black-eyed peas' pudding, is a popular Ghanaian dish that is commonly eaten in the northern regions and Zongo communities of Ghana. The dish consists of a paste made from the flour of black-eyed peas and water which is then cooked after being first wrapped in the sweet-tasting, aromatic leaves of the Marantaceous herb Thaumatococcus daniellii and served with gravy or pepper and sliced onions tossed in hot vegetable oil.

food in west Africa

thumb|Koose Koose () also known as Bean Cake is a spicy black-eyed pea fritter that is commonly eaten in West Africa as a snack. It is often taken with porridge. Sometimes it is sandwiched in bread, and called "Koose Bread" or "Paanu Kooshe". The food is said to have spread from the Yorubas of present day Nigeria who call it akara.

West African stew

upright|thumb|Fante Kenkey served with shito and sardines thumb|Gravy with shito (at top, green, red and black)

snack

Ghanaian food

thumb|246x246px|Koobi thumb|Wrapped koobi Koobi is the Akan name for salted, dried tilapia originating from Ghana. The fish adds a distinctive flavor to Ghanaian delicacies, such as garden egg stew, okro stew, kontomire stew and other local Ghanaian cuisines.

Ghanaian stew

Ghanaian snack

Poloo is a Ghanaian snack which is referred to as fried coconut dough or fried biscuit. == External links == How To Prepare Poloo.

Aprapransa, originally called 'akplijii' (or 'akplidzi') is a Ghanaian Ewe dish prepared by heat mixing (or blending) roasted corn flour with palm nut soup.

chilled dessert from Ghana

Otor (also Eto, Oto or Otoor) is a food formulated by the GaDangme (Ga) tribe of Ghana for special occasions such as the "Twins Festival" (Akweley Suma), Outdooring Naming Ceremony and 8th Day Abrahamic circumcision. The practice is widely observed by other tribes including the Akans.

Ghanaian style of cooking rice

Ghanaian dessert

thumb|Kyinkyinga prepared by a street vendor Kyinkyinga (pronounced chin-chin-gá) or cincinga (Hausa orthography), is a grilled meat skewer or kebab that is common in West Africa and is related to the Suya kebab. Kyinkyinga is a Ghanaian Hausa dish popularised by traders in the Zango areas of town and cities, and has since becoming popular among other Ghanaians. It is hence very similar to or synonymous with the suya kebab in Nigeria and Niger, also known as suya, tsinga, cinga, cicinga, cincinga, tsire agashi, cacanga or tankora in the Hausa language.

thumb|Ayilo in Ghana Ayilo, also known as ayilor, hyile, and ferinkasa, is a Ghanaian term for bentonite clay. It is a baked solid white clay usually taken by pregnant women. They are usually baked into egg-shaped balls. Ewes call it agatawoe/agatawe, Gas called it ayilo, English call it kaolin and the Akans call it shirew/shile. Ayilo is mined primarily from a village in the Volta Region. It is first mined in the form of colored kaolin rocks from deep down the land. The rocks are then broken into smaller fragments and the colored parts are peeled off before pounding or grinding into powder. T