Vegetable side dishes in a Ghanaian restaurant including diced pineapple with sliced garlic and taro leaf salad.Location of Ghana
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
The typical staple foods in the southern part of Ghana include cassava and plantain. In the north, the main staple foods include millet and sorghum. Yam, maize and beans are used across Ghana as staple foods. Sweet potatoes and cocoyam are also important in the Ghanaian diet and cuisine. With the advent of globalization, cereals such as rice and wheat have been increasingly incorporated into Ghanaian cuisine. The foods below represent Ghanaian dishes made out of these staple foods.
Foods made with maize
Akple, a traditional meal of the Ewe, is made with corn flour and can be eaten with pepper sauces, stews, or any soup. It is typically served with okra soup (fetridetsi) or herring stew (abɔbitadi). Akple is never prepared in the same way as banku. An important distinguishing factor between the two products is that banku requires the use of a special preformulated watery material called Slightly Fermented Corn-Cassava Dough Mix, cooked to a soft, solid consistency of corn-cassava dough, aflata, en route to a soft form of banku with further cooking, and the Slightly Fermented Corn-Cassava Dough Mix is never the signature material of any form of Akple product. A variety of akple, known as dzekple, is cooked with oil and meat, crab or fish.
Banku was formulated by the Ga Dangme (or Ga) tribe of the Greater Accra Region as a slight deviation from the process of preparation of Ga-Kenkey, requiring a different manipulation of aflata mixed with cassava dough, but unlike Ga-Kenkey, it does not require the use of corn husk. One particular Major Clan of the GaDangme (or Ga) tribe is credited with the original recipe of the banku meal, even though it may be argued among the major clans.[1] Sometimes only corn flour is used, but in many areas cassava dough is cooked together with the fermented corn dough.
Fanti kenkey is wrapped in plantain leaves that give it a different texture. It is boiled for long periods into consistent solid balls.[2]
Banku cooked with cassava and corn dough mixture is called agbelimorkple by the Ewe people while the one without cassava dough mixture is known as Kutornu-kple (Cotonou banku)[3]
Mmore is cooked fermented corn dough without cassava, prepared like banku among the Akan people.
Kenkey/komi/dokonu is fermented corn dough wrapped in corn, originating from the Ga, who call it komi or Ga kenkey. Another variety originating from the Fanti people is Fante dokono, or Fanti kenkey, which is wrapped with plantain leaves that give it a different texture, flavor, and colour as compared to the Ga kenkey. Both are boiled for long periods into consistent solid balls.
Tuo zaafi is a millet, sorghum or maize dish originating from Northern Ghana.[4]
Fonfom is a maize dish popular in south-western Ghana.[5]
Abolo, which is prepared by steaming corn dough and sugar mixture is a delicacy among the Ewes. It is eaten with various soups or sauces.
Yoroyoro is widely eaten across Dagbon and many parts of Northern Ghana. It is made by boiling maize until it is softened. The food is eaten with pepper and onions.
Nkyekyeraa is a Ghanaian dish made up of dry corn and few groundnuts, which is mostly found in the Bono, Bono East and Ahafo regions. It is usually wrapped in corn leaves or a fresh leaf and boiled till it becomes soft enough chewing easily.[6]
Omo Tuo/Rice ball—sticky mashed rice, often eaten with groundnut or palm nut soup.
Plain rice—boiled rice accompanies many of the variety of red stews.
Jollof rice—rice cooked in a stew consisting of stock, tomatoes, spices, and meat boiled together. This dish originated from the Djolof traders from Senegal who settled in the Zongos before the colonial period. Adapted for local Ghanaian tastes, it is typically eaten with goat, lamb, chicken, or beef that has been stewed, roasted or grilled.
Fried rice—Chinese-style fried rice adapted to Ghanaian tastes.
Angwa moo—also referred to as "oiled rice". This is unlike fried rice, in which the rice is cooked before frying. Oiled rice is cooked by first onion-frying the oil, then adding water after the onions have browned, giving the rice a different fragrance. The rice is then cooked in the water-oil mixture to give the rice an oily feel when ready. It may be cooked with vegetables or minced meat, added to taste. It is mostly served with earthenware-ground pepper, with either tinned sardines or fried eggs complementing it.
Foods made with cassava
Kokonte or abete—from dried peeled cassava powder—is usually served alongside groundnut soup, consisting of a variety of meat such as tripe, lamb, or smoked served.
Fufu—pounded cassava and plantains; pounded yam and plantain, or pounded cocoyam/taro. This side dish is always accompanied by one of the many varieties of Ghanaian soups.
Gari is made from cassava. Often served with red red, a fish and black-eyed pea stew, or shito and fish.
Plakali—made from cassava and popular among the Ahanta, Nzema and Akan-speaking people of Ivory Coast.
Yakayake, made from steamed grated cassava is a favourite among the Ewe people.It is eaten with various stews or soups.
Foods made with beans
A deviation from the starch and stew combination are Red red and tubaani, primarily based on vegetable protein (beans). Red red is a popular Ghanaian bean and fish stew served with fried ripe plantains and often accompanied with gari, fish, and pulses. It earns its name from the palm oil that tints the bean stew and the bright orange color of the fried, ripe plantains. Tubaani is a boiled bean cake, called moin moin in Nigeria.
Locally made ampesie (plantain and garden eggs stew)
Ampesie—boiled yam. It may also be made with plantains, cocoyams, potatoes, yams or cassava. This side dish is traditionally eaten with fish stew containing tomatoes, oil, and spices.
Yam fufu—fufu made with yam instead of cassava, plantains, or cocoyam—is traditionally eaten with Ghanaian soup. It is popular in Northern and southeastern Ghana.
Mpotompoto (yam casserole or porridge)—slices of yam cooked with much water and pepper, onions, tomatoes, salt and preferred seasoning.
Yam balls - This super sweet delicacy takes the form of scotch eggs, but in this case, it has the fillings of meat pie, spring rolls, samosa, or shawarma.
Fried Yam - Deep-fried yam can be served with a variety of stews and pepper sauces. The chips are fried such that the outside is crispy and the inside is wet, blissful, and yummy.[8]
Roasted Yam: This is one of the most popular street snacks. The white yam with brown bark is used to make this dish.[9]
Soups and stews
Most Ghanaian side dishes are served with a stew, soup, or mako (a spicy condiment made from raw red and green chilies, onions, and tomatoes (pepper sauce)). Ghanaian stews and soups are quite sophisticated, with a liberal and delicate use of exotic ingredients and a wide variety of flavours, spices and textures.
Vegetables such as palm nuts, peanuts, cocoyam leaves, ayoyo, spinach, wild mushroom, okra, garden eggs (eggplant), tomatoes, and various types of pulses are the main ingredients in Ghanaian soups and stews and in the case of pulses, may double as the main protein ingredient.
Beef, pork, goat, lamb, chicken, smoked turkey, tripe, dried snails, and fried fish are common sources of protein in Ghanaian soups and stews, sometimes mixing different types of meat and occasionally fish into one soup. Soups are served as a main course rather than a starter. It is also common to find smoked meat, fish and seafood in Ghanaian soups and stews.
Meat, mushrooms, and seafood may be smoked, salted, or dried for flavour enhancement and preservation. Salt fish is widely used to flavour fish-based stews. Spices such as thyme, garlic, onions, ginger, peppers, curry, basil, nutmeg, sumbala, Tetrapleura tetraptera (prekese) and bay leaf are delicately used to achieve the exotic and spicy flavours that characterize Ghanaian cuisine.
Palm oil, coconut oil, shea butter, palm kernel oil, and peanut oil are important Ghanaian oils used for cooking or frying and may sometimes not be substituted for in certain Ghanaian dishes. For example, using palm oil in okro stew, eto, fante fante,[10]red red or Gabeans, egusi stew, and mpihu/mpotompoto (similar to poi).[11] Coconut oil, palm kernel oil, and shea butter have lost their popularity for cooking in Ghana due to the introduction of refined oils and negative Ghanaian media advertisements targeted at those oils. They are now mostly used in a few traditional homes, for soap making, and by commercial (street food) food vendors as a cheaper substitute to refined cooking oils.
Ghanaian tomato stew or gravy is a stew that is often served with rice or waakye. Other vegetable stews are made with kontomire, garden eggs, egusi (pumpkin seeds), spinach, okra, etc.
Among the Ewes, some soups are prepared with gboma (Solanum macrocarpa) and also yevugboma (European gboma). Water leaf) or ademe (jute mallow). These are eaten with the various varieties of akple, abolo (steamed corn dough) or yakayake (steamed cassava dough).
Breakfast
A bowl of tombrown with sausages, croissant pancakes, potatoes and an egg.Making of koko (local porridge)
Most of the dishes mentioned above are served during lunch and supper in modern Ghana. However, those engaged in manual labour and a large number of urban dwellers still eat these foods for breakfast and will usually buy them from the streets. Another popular breakfast is called hausa koko (northern porridge). It is usually prepared in Northern Ghana, is sweet, and often eaten with koose or bread with groundnuts.
In large Ghanaian cities, working-class people would often take fruit, tea, chocolate drinks, oats, rice porridge or cereal (locally called rice water) or kooko (fermented maize porridge), and koose/akara or maasa (beans, ripe plantain and maize meal fritters).[14] Other breakfast foods include grits, tombrown (roasted maize porridge), and millet porridge.[14]
Bread is an important feature in Ghanaian breakfasts and baked foods. Ghanaian bread, which is known for its good quality, is baked with wheat flour and sometimes cassava flour is added for an improved texture. There are four major types of bread in Ghana. They are tea bread (similar to the baguette), sugar bread (which is a sweet bread), brown (whole wheat) bread, and butter bread. Rye bread, oat bread and malt bread are also quite common.[15]
Sweet foods
Etor is a popular dish in south Ghana, prepared with plantain or with yam boiled and mashed, and mixed with palm oil. Groundnuts (peanuts) and eggs are used to garnish the dish.
There are many sweet local foods that have been marginalized due to their low demand and long preparation process. Ghanaian sweet foods (or confectionery) may be fried, barbecued, boiled, roasted, baked or steamed.
Fried sweet foods include cubed and spiced ripe plantains (kelewele) sometimes served with peanuts. Koose made from peeled beans (and its close twin acarajé or akara made from beans that are not peeled), maasa,[16][17]pinkaaso,[18] and bofrot/Puff-puff[19] (made from wheat flour); waakye[20]dzowey and nkate cake (made from peanuts);[21]kaklo and tatale[22] (ripe plantain fritters); kube cake and kube toffee (made from coconut); bankye krakro, gari biscuit,[23][24] and krakye ayuosu (made from cassava); condensed milk, toffee, plantain chips (or fried plantain)[25] and wagashi[26] (fried farmer's cheese) are fried Ghanaian savory foods (confectionery).
Steamed fresh maize, yakeyake, kafa, akyeke, tubani, moimoi (bean cake), emo dokonu (rice cake), and esikyire dokonu (sweetened kenkey) are all examples of steamed and boiled foods, while sweet bread (plantain cake), meat pie similar to Jamaican patties, and empanadas are baked savoury foods. Aprapransa, eto (mashed yam), and atadwe milk (tiger nut juice) are other savory foods. Gari soakings are a modern favorite. It is a blend of gari (dried, roasted cassava), sugar, groundnut (peanut) and milk.
Beverages
Ghanaian beverages at a convenience store in Ghana
In southern Ghana, Ghanaian drinks such as asaana (made from fermented maize) are common. Along Lake Volta and in southern Ghana, palm wine extracted from the palm tree can be found, but it ferments quickly, and then it is used to distill akpeteshie (a local gin). Akpeteshie can be distilled from molasses too. In addition, a beverage can be made from kenkey and refrigerated into what is in Ghana known as ice kenkey. In northern Ghana, bisaab/sorrel, toose, and lamujee (a spicy sweetened drink) are common non-alcoholic beverages whereas pitoo (a local beer made of fermented millet) is an alcoholic beverage.
Street food is very popular in both rural and urban areas of Ghana. Most Ghanaian families eat at least three times a week from street food vendors, from whom all kinds of foods can be bought, including staple foods such as kenkey, red red and waakye. Other savoury foods, such as raw steak, boiled corn cob, boflot (ball float), and roasted plantain are sold mainly by street food vendors.
Ice kenkey is a popular chilled dessert sold by street vendors in open-air markets.[31]
Kosua ne meko (eggs with pepper) is a street food sold mostly by street vendors.[32]
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Fufu 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, Guinea, 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, where African culinary influence is high.
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
In West Africa, garri is the flour of the fresh starchy cassava root.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. As one of the most biodiverse countries in the world, Colombia has one of the widest varieties of available ingredients depending on the region.
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Kenkey is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper crudaiola and fried fish, soup or stew.
Shito or shitor din is a hot black pepper sauce ubiquitous in Ghanaian cuisine. The name comes from the Ga language.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa. Staple foods in Togolese cuisine include maize, rice, millet, cassava, yam, plantain and beans. Maize is the most commonly consumed food in the Togolese Republic. Fish is a significant source of protein. People in Togo tend to eat at home, but there are also restaurants and food stalls.
In Ghanaian cuisine, banku and akple are swallow dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls.
References
↑ online reference, by J Dzeagu-Kudjodji and others; online publication: Banku, National of Ghana - EpersianFood ( Mar. 17, 2020 ); A grammatical sketch of Akra - or Ga-language; etc.
↑ Atter, Amy; Ofori, Hayford; Anyebuno, George Anabila; Amoo-Gyasi, Michael; Amoa-Awua, Wisdom Kofi (2015). "Safety of a street vended traditional maize beverage, ice-kenkey, in Ghana". Food Control. 55: 200–205. doi:10.1016/j.foodcont.2015.02.043.
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