Full list of continental dishes in Ghana…. Examples of continental dishes in Ghana
Welcome to www.nimedhealth.com.ng
Ghana, like many African countries, has European-style cuisines and dishes. The West African country is known not just for its cultural legacy, but also for its culinary arts. Ghana’s spicy soups, corn, and cassava-based foods are well-known across the continent.
Ghana’s cuisine is as diverse as its people, with each ethnic group having its own special dish. There are over a thousand and one different cuisine dispersed around the tropical country, from coastal areas to savannah regions.
Some meals, on the other hand, are well-known for their delectability and are eaten by practically all Ghanaians.For your reading enjoyment, we’ve compiled a list of continental cuisine. This article will present a comprehensive list of Ghanaian continental foods, including preparation methods, soups or side dishes, and more.
Full list of continental dishes in Ghana
Continue reading to find out more:
1. Ghana Jollof rice:
The origins of this continental dish have always been a source of contention between West African nations such as Nigeria, Senegal, and Ghana, as they all claim to be the originators of this popular dish. To that end, preparation of this meal involves steamed rice mixed in tomato sauce cooked altogether.
This dish can be served with salad,chicken, beef, and more. Ghana Jollof rice is one of the top continental dishes that can be found in most restaurants or by street vendors at affordable prices.
Waakye is another meal that showcases Ghanaians’ creativity with rice. Named after the millet leaves which is the major recipe, waakye is a combination of rice and beans cooked in water and millet leaves till soft. Although, it’s origin can be traced to the northerners, it is a dish that can be found almost everywhere on the streets of Accra. Waakye can be served with spaghetti, fried plantain, tomato or hot pepper sauce, beef, eggs, avocado or garri (grated cassava).
3. Banku and Okra Soup:
Banku is mainly a common dish for the coastal areas Ghanaians. It is a mixture of doughs, cassava and fermented corn dough, in hot water till it solidifies. It is commonly found in the western, southern, and eastern regions in Ghana. Banku can be eaten along with varieties of soups, sauces and stews. Though can be served with the pounded palm nut soup, peanut-butter soup, a famous soup complement is the okra soup. Tilapia fish, garnished in sauce can be grilled and served with banku also. Wele, a local name for ‘cowskin’ can be used in garnishing the dish along side any seafood of one’s choice.
4. Akple and Bitter Leaf Soup:
Similar to banku is akple, another kind of swallow common to the vollta region indigenes in Ghana. The major difference between the two swallows is whilst the former is made from corn dough, the latter is from cornflour. Those from the southern part of the volta region prefer to eat akple with okra soup and crabs whereas the northern counterparts prefer theirs with pepper sauce and saltwater fish. Another soup akple can be served with is the bitter leaf soup.
Red-red is a dish traditionally made from cowpea beans boiled to make a broth, then served with palm oil and fried plantains. This continental dish is a healthy choice for vegetarians as no animal products are used during preparations, and can also be consumed with garri.
6. Fufu and Goat Light Soup:
Commonly found in the Eastern and Ashanti regions of Ghana, fufu is a top-notch dish across West Africa but with main grounds in Ghana. Fufu is prepared by pounding boiled plantains, cassava or yam into a pulp. It can be eaten with light soups such as goat light soup, bitter leaf soup, peanut butter soup, vegetable soup (made from cocoyam or spinach leaves) and more. The soup can as well feature snails, fish, mushrooms etc. Preparations of fufu could differ in other regions, however, it’s a delicacy to be relished.
7. Tuo Zaafi:
Tuo Zaafi, known widely as TZ is mostly common to the Northern Ghanaians, particularly the Dagombas. Preparation requires skilful hands and is made from dry cornflour. Like its swallow counterparts; banku and fufu, it is usually served with soups. Popularly served with TZ is the jute leaf soup locally referred to as ‘ayoyo’. Tuo Zaafi is highly nutritious, as rare herbs are used in making the jute leaf soup, including the ayoyo leaves and dawadawa.
8. Kenkey and Fried Fish:
Kenkey is another corn-based staple similar to banku, made by moulding into balls fermented corn dough into balls. Afterwards, it is wrapped in drying corn leaves, and then boiled. It is referred to locally as either dorkunu or komi. Kenkey can be served with fried fish or crabs, hot pepper sauce and even more.
Traditional Ghanaian food list wouldn’t be complete without this savoury side dish. Kelewele is a dish that instantly becomes one’s favourite after a trial. Typically sold as a side dish or snack all over Accra, kelewele is prepared by firstly soaking plantains in a mixture of peppers, garlic and ginger, then frying the soft plantains. The aroma and taste of this dish is second to none, as it comes out crispy and strong.
10. Rice Balls (Omotuo) with Peanut-Butter Soup:
The southerners dedicate sunday afternoons to eating this dish, due to the huge love developed for the meal. More so, there are some local restaurants, known popularly as ‘Chop Bars,’ that serve this food only on sundays. Omotuo is made from boiled rice, stirred into tiny balls, thus the name rice balls. When stirred correctly, the balls become smooth and soft, making it easy to swallow with the peanut butter soup.
11. Tubaani (Bean Pudding):
Like TZ, Tubaani is a common dish of the Northern Ghanaians, as well as those who live in the zongo communities of the south. The aroma is usually pleasant, unique and enticing. Made from ground black-eyed beans or peas and water, and mixed till it becomes like pudding.
The pudding is then steamed over boiling water, and can be served with fried sauce garnished with pepper and onions.
12. Wasawasa (Yam Flour Meal):
This is one dish that holds a high level of respect amongst other foods in the North. Legend has it that the food will become tasteless as well as turn out sour if the immediate surroundings where the food is prepared is dirty.
Although not proven true, people ensure their surroundings are clean before preparation of the meal to avoid a tasteless meal. Made from ground yam fluor made into small balls, the colour could turn out either dark black or brown whilst cooking. Wasawasa is loved by all and sundry, particularly the royal people as it possesses a very sweet taste. Wasawasa is consumed along with hot black pepper sauced, with sliced tomatoes and onions topings.
13. Plantain and Kontomire Stew (Plantain and Cocoyam Leave Stew):
Like many Ghanaian foods, cocoyam and plantain leaves are gotten fresh from the farm. This dish is prepared by first peeling and boiling the plantain.
On the other hand, the cocoyam leaves are cut, boiled, and then ground in an earthenware bowl locally made known as ‘apotoyiwa’. Afterwards, heated palm oil is added to the leaves along with salted tilapia and boiled eggs, leaving a very strong, inviting and pleasant aroma.
This is a delicacy popular throughout all of Ghana. Almost every tribe makes this meal; this is because the major ingredient for this meal, cassava grows in almost all parts in Ghana. Given nicknames termed “funny” such as black gold, face the wall, lapiwa, and agyenkwa (savior), kokonte is usually complemented with peanut butter soup.
It however doesn’t mean it can’t be served with other soups like okra and palm kernel soups. There are some that will prefer eating kokonte with pepper sauce and anchovies, it all depends on one’s choice and preference.
15. Hominy Corn Porridge:
Hominy corn porridge is a popular breakfast in Ghana, and is related to European hominy grits. It is made from hominy corn boiled in water for a couple hours till the corn softens and voila, food is ready. It is both nutritious and delicious. For raw hominy corn porridge, sugar and milk are added to enrich its sweetness and make it more palatable, thereby, giving off its tangy taste.
16. Rice Water Porridge:
This is yet another plain but nutritious breakfast. Rice water porridge is widely popular in the southern and middle belts regions of Ghana. Simply prepared is this delightful breakfast from rice, water, and salt. For most people, sugar and milk is added to sweeten it. However, unlike the hominy corn porridge, it can be consumed in its raw form too. raw as well.
17. Yam Pottage:
Like several other staple foods in Ghana, yam can serve a variety of meal purposes, and this includes yam pottage. Yam pottage is prepared by infusing yam in tomato soup, flavored with dried sardines, salted dry tilapia and garlic to improve the aroma and taste. However, it is important to note that preparations differ based on one’s choice.
Ghanaian cuisine is as distinct as its people. Without a doubt, their dishes reflect a vast range of civilizations, as well as their fascinating and engaging traditions and beliefs. The meals listed above are those that are specific to distinct Ghanaian provinces and signify or represent the people who live there. Food, they say, is one of the cultures that defines a people’s way of life.
Written by Stella-maris Achumba