Top 20 Ghanaian Foods You Must Eat in Ghana


One of the delights of voyaging, particularly for a foodie like me, is getting to eat food sources from everywhere the world. In my view, tasting nearby dishes, flavors, and fixings is perhaps the most effective way to find out with regards to a nation and its kin. Also getting a charge out of them with a nearby cultivates an association that consequently brings you closer. That was absolutely the situation when I ventured out to West Africa and attempted the top Ghanaian food sources to eat in Ghana.

Ghanaian food is worked around dull staples like fufu, kokonte, banku, and emotuo. They’re served all the time with a soup or stew alongside a protein source, typically goat, meat, chicken, pork, sheep, snails, or fish. Various fixings are ordinarily utilized, including rice, tomatoes, plantains, peppers, dark looked at peas, onions, ginger, and palm oil.

Other well known dishes incorporate the rice-and-bean based waakye; hamburger, pork, and goat kebabs; and shrub meat. Shrub meat comprises of more uncommon creature protein, including gazelle and the enormous rodents called grasscutters. They will generally be top picks among local people, however they will generally make travelers a piece queasy. However, genuine travel is tied in with escaping your usual range of familiarity and attempting new things, so I suggest doing only that-who knows, you my appreciate them as I did!

My unimaginable aides from Jolinaiko Eco Tours and I shared many dinners together. I attempted such countless food sources that I realized I was unable to show them all here, and I needed to impart them to you in this food guide. I chose the twenty that made my mouth water and made them return to them over and over. These are the main 20 Ghanaian food varieties you should eat in Ghana!


There are a couple of dishes I ate a few times during my time in Ghana, and close to the first spot on the list is fufu. A West African staple, fufu is a dull, glutinous chunk of batter produced using bubbled and beat cassava and plantains. It normally accompanies a soup or stew with a protein. It’s like various different dishes we’ll get into a piece later, yet fufu is seemingly the most notable all over the planet.

My first time attempting fufu was in Cape Coast, the authentic city known for its renowned slave palace. There, my aide Isaac and I went to Emma Locals Chop Bar and got some fufu in a gingery, rosy soup with a major piece of goat and some fish. The tacky fufu was the ideal supplement to the hot, flavor-filled soup and was superb with both the tough goat and briny fish.

I attempted fufu a few additional times as I cleared my path through the nation, remembering for the city of Tamale close to the furthest limit of my outing. There, the fufu arrived in a sleek and delicious nut soup with chicken. I was unable to get enough of it.

The rich, smooth soup took my breath away, such a lot of that I understood later that I was eating it erroneously! Generally, little pieces of fufu are eaten without help from anyone else with the soup and gulped down without biting. The meat is eaten independently. All things considered, it was great that eating it mistakenly was as yet a flavor blast in my mouth! It’s effectively one of my beloved Ghanaian food sources to eat in Ghana.


Another sticky dish you’ll observe basically wherever in Ghana is kenkey. This dull food comes from the Ga and Fante individuals of West Africa and is made of a batter of ground and aged corn. I attempted it various times in my eleven days on the ground in the nation, remembering for Accra and again at Lake Bosomtwe only south of Kumasi.

Like fufu, kenkey is intended to be eaten close by a protein, normally seared fish or a substantial soup or stew. It’s likewise regularly eaten with a hot pepper sauce called shito. The twice I ate it, I had it with seared fish.

In the city of Accra, I went over a gathering of ladies making some in the popular Jamestown area. They worked quick, making apparently many wads of kenkey each hour. It had an acrid, aged flavor that matched well with the little, firm (and hard) fish served close by it. The expansion of shito provided the dish with a pleasant kick of hotness!

At Lake Bosomtwe, I met a lady along the lakeshore making an exceptional variety called Fante kenkey. This kind of kenkey comes explicitly from the Fante or Fanti individuals in the focal and western seaside areas of Ghana. She served it close by singed tilapia and shito with new onions. The acrid kind of the kenkey, fieriness of the shito, corrosive of the onions, and briny fish adjusted each other out well!


Apparently the most famous and perhaps the most generally accessible Ghanaian food to eat in Ghana is waakye. I ate it more than some other dish during my time in Ghana and cherished it without fail! Generally a morning meal thing, it contains dark peered toward peas and rice alongside an assortment of different fixings, including spaghetti, shito, egg, meat, and then some.

The first waakye I attempted in Ghana was at Buka Restaurant in Accra, a mind blowing café with an outdoors eating lobby and a porch. Their waakye accompanied spaghetti, cabbage, a tomato stew containing goat meat, shito, chilies, egg, and garri.

The greasy goat meat was overflowing with tough, exquisite flavor, and the marrow during the bones was mind boggling. At the point when you add the crunchy gari to the tasty rice and beans, spaghetti, stew, and shito, you get a superb surface blast in your mouth that keeps your taste buds speculating!

Another waakye I cherished was the caring I appreciated in the city of Tamale in northern Ghana. This waakye contained the standard rice and beans alongside spaghetti, garri, hamburger, fish, a hot dark pepper sauce, and a hard-bubbled egg.

The fish added a pungency and brininess, and the hotness and option of the noodles helped me to remember some Asian dishes I’d had. The meat was hard, dry, and smoky, practically like hamburger jerkey, and the peppery sauce added some hotness and harshness. It offset the wide range of various flavors and aided make this waakye one of my beloved rice bowls ever!will concede


I remain as a cherished memory to me for banku and tilapia, the absolute first Ghanaian food sources I needed to eat subsequent to showing up in Ghana. Like kenkey, it contains matured corn mixture, however it contains cassava batter also. Like fufu and kenkey, it tends to be found all through the nation however is among the top Ghanaian dishes in Ghana, particularly among the Ewe individuals of southern Ghana.

Likewise like kenkey, it’s regularly presented with fish. Only minutes in the wake of arriving in Accra, my aide Isaac and I went over a merchant barbecuing tilapia and selling shito, vegetables, and banku as an afterthought. Like other boring food varieties in the country, you squeeze off a modest quantity of banku and eat it with your hands.

The fresh, barbecued fish was fabulous all alone, however adding the sticky banku and gingery and tomato-rich shito took it to another level. Shito can be exceptionally fiery the one I had that first night was effectively a 8/10 on the flavor level-however the tomatoes, onions, carrots, and cabbage as an afterthought helped temper the hotness.

Look at the Top 10 Things to See and Do in Kumasi, Ghana


One of Ghana’s numerous brilliant and lively food varieties, red is additionally a neighborhood top choice. It comprises of dark peered toward peas cooked in red palm oil, which gives the dish its name. Singed plantains are regularly served as an afterthought. I attempted this astounding dish at Asanka Local cleave bar in Accra’s Osu area.

It came close by barbecued chicken, garri (crunchy cassava flour), and plantains. The red was particularly tasty notwithstanding it not containing many flavors, and had a pleasant, smooth surface.

The bland and slick beans matched very well with the sweet plantains, crunchy garri, and the appetizing chicken. The plantains helped me to remember maduro, a well known plantain dish all through Latin America. It’s among the top Ghanaian food sources you should eat in Ghana!


Almost wherever I’ve gone all over the planet, I’ve run over individuals who make their own liquor at home. Regardless of whether it’s home wine creators in Georgia, rakija producers in Albania, or pitorro distillers in Puerto Rico, individuals generally figure out how to make their cherished grown-up drinks.

One of my top picks in Ghana is a millet brew called pito. To attempt some, my aide Isaac took me to a little house in the Osu area in Accra. There, I watched them splash, dry, and grow processed prior to bubbling it in water. The final product is a yeasty, unpleasant, and solid beverage that helped me to remember a wilderness brew I once attempted in the town of Palumeu in Suriname.

The pito came in two assortments: a lighter, all the more severe variant and a hazier, cloudier one that had a lot better flavor. I for one partook in the better one more and was amazed to discover that it’s really non-drunkard!

Tuo Zaafi

A staple in northern Ghanaian cooking, tuo zaafi is one more thick and boring dish served close by meat and soups. Customarily, tuo zaafi is made with one or the other maize or millet flour and water. The outcome is a thick, tacky, carb-rich glue that sets impeccably with okra soup.

I delighted in tuo zaafi at the last part of my week-and-a-half in Ghana, at Northern Platter Restaurant in Accra. My companion Lotte from Ghana Food Movement and I delighted in it with a delicious and thick hibiscus sauce. There were likewise some fish and a vegetable stew as an afterthought. The stew had the consistency of creamed spinach, and the fish contained a pleasant red palm oil.

The flavors were strong despite the fact that the actual dishes were very light. They all reasonable each other out well and sincerely took my breath away. Tuo zaafi must be on your top Ghanaian food varieties to attempt list when you travel to Ghana!


As I learned while going through Ghana, large numbers of its carb-weighty dishes are modest and economical. They’re intended to fill your midsection while giving a nice measure of nourishment. No place is that more unmistakable than in the porridges you can find all through the country.

My first porridge in Ghana was a thick corn porridge I attempted at Osu Night Market in Accra. It’s a neighborhood most loved that costs only one cedi, or about $0.17 for a cup-sized baggie. I got it was matured, as it had a slight harsh flavor alongside a touch of pleasantness. It was filling and covered my stomach, making it something incredible to have in the wake of eating fiery food varieties!

The other porridge I attempted in Ghana was a millet porridge I attempted multiple times in the country. One was a plain millet porridge I attempted in a little, customary cabin town outside of Tamale. It was exceptionally unpleasant and truly wasn’t my top choice, however I attempted another, marginally unique rendition in Accra that I partook in much more.

En route to Makola Market, I went over a road merchant selling bowls of millet porridge with peanuts and a doughnut opening like tidbit called bofrot. The lady provides you with the choice of adding sugar to the porridge, which makes it significantly more delectable, particularly when joined with the nuttiness of the peanuts.

To truly inundate yourself in ordinary Ghanaian life, porridges are among the top Ghanaian food sources to attempt in Ghana!

Prawn Curry

During my time at the Golden Hill Parker Hotel in the city of Elmina, I partook in an amazing prawn curry you should attempt. This astonishing convenience that sits above the city is home to Ocean View Restaurant, which flaunts a warm and amicable staff and a portion of my beloved food in the country.

This electric prawn curry contained onions, green peppers, and carrots. The fixings were new and loaded with extraordinary flavor, and I adored the degree of zest. It kind of helped me to remember the green curries I ate during my time traveling Thailand! The curry accompanied a bigger feast that comprised of okra stew, banku, sweet potato fries, shito, singed prawns, and rice.

Ghanaian food is quite often prepared flawlessly utilizing a blend of neighborhood flavors and spices. A significant number of them likewise have some genuine hotness to them, and this curry was no special case. I love a ton of zest in my food and this prawn curry didn’t frustrate!


Something else I was amazed to find in Ghana was a beverage called akpeteshie. This beverage, which comprises of a mix of plants blended in with gin, has a solid, unpleasant, and restorative flavor. It’s frequently utilized as a kind of stomach related and goes with a dinner, as the severe flavor animates your stomach related framework.

I originally attempted akpeteshie at Asanka Local Chop Bar in Accra. I don’t actually cherish the solid juniper kind of gin, however this akpeteshie additionally had a natural, home grown flavor that I delighted in a lot. There were additionally different assortments that were less unpleasant and had a more tasteful fragrance, so you might have the option to observe one you like!

I likewise attempted some akpeteshie at a companion’s home in Accra. My companion Cindy, who runs Jolinaiko Eco Tours, offered me some produced using matured palm tree sap. Like the one I attempted at the hack bar, it was incredibly impressive and home grown with a juniper-like flavor. It’s most certainly a mixed bag, yet as it’s a neighborhood top pick, it’s one of the top Ghanaian food varieties you should attempt in Ghana!

Emotuo with Antelope Ribs

I will concede, during my time in Ghana, I attempted so many tacky and raw starch balls that, inevitably, it turned out to be difficult to recognize them from each other. Be that as it may, one of my top choices was a dish called emotuo, which I ate at Tourist Spot Restaurant along the street from Elmina to Kakum National Park.

Emotuo, otherwise called omo tuo, is comprised of broken bits of rice, bubbled in sufficient water to make it exceptionally delicate. Then, at that point, they pound the rice into a glutinous, dull glue, which is then formed into a ball. It’s frequently eaten with groundnut/nut soup or palmnut soup.

I ate my emotou with a thick, rich nut soup with impala ribs! I’d never eaten impala, yet the greasy and unpleasant flavor combined all around well with the emotou. It helped me to remember Japanese tacky rice and I for one delighted in it more than the fufu and banku I’d attempted before in my outing. However, my main thing was dunking pieces of the emotuo into the satiny nut soup. I was unable to get enough of it! It’s one of the most outstanding Ghanaian food sources to eat in Ghana!


One more dish I completely delighted in during my time in Ghana is a delicacy called etor. This dish comprises of bubbled and squashed plantains with peanuts, shito, onions, eggs, chilies, avocado, palm oil, and dark pepper. I partook in this dish just a single time during my outing, yet it was so vital, I needed to incorporate it.

I attempted etor in the socially rich city of Kumasi, at its rambling Kejetia Market. Inside its complex regions of sellers and tight paths, you might observe a gathering of ladies stripping plantains to construct this astonishing dish.

Every one of the fixings were canvassed in a heavenly nut sauce that additional a rich nuttiness to the brittle plantains, smooth avocado, and delectable hamburger. The chilies and shito provided it with a pleasant measure of hotness that wasn’t tyrannical. Generally, it’s effectively one of my cherished Ghanaian food sources you should eat in Ghana!

Monster African Snails

As a world explorer, I have figured out how to open my psyche to dishes that are a long way from what I regularly eat in my everyday life. That is one of the delights of voyaging meeting new individuals, inundating yourself in new societies, and attempting one of a kind food sources you can’t find elsewhere! One of the most exceptional and outrageous Ghanaian food sources you can eat in Ghana was the monster African snail I ate in Kumasi.

I’d been seeing monster African snails wherever in Ghana-crawling across the tables at each market, and on the menu at a few spots. However, I got my first found the opportunity to attempt some at Ceci Chop Bar, alongside some fufu, goat, and a flavorful, nut soup.

I’ve eaten little snails-escargot-before in Europe, however this snail is their bigger, meatier, and gamier cousin. It was a real beast, with a remarkable and gritty flavor that functioned admirably with the nut soup and fufu. Unfortunately certain individuals will probably be scared by it, however don’t be! It’s really scrumptious, tasty, and somewhat hot, just like a feature of my outing through Ghana.

Jollof Rice

One of the most well known dishes you can find all through West Africa is jollof rice, a dish that stems based on what is presently Senegal and the Gambia. It has various provincial varieties in different nations, including Nigeria, Mali, and indeed, Ghana. It’s generally made with long grain rice, onions, tomatoes, meat, and different flavors.

The Ghanaian adaptation of the dish comprises of ringer pepper, onion, garlic, tomato glue, chilies, vegetables, rice, dark pepper, and meat (generally hamburger, chicken, or goat). The meat is arranged first via preparing it well and browning it, and afterward the leftover fixings are singed together. Shito is generally served as an afterthought.

I attempted some heavenly jollof rice at a side of the road café not a long way from Mole National Park. This jollof rice added cabbage to the typical fixings and accompanied some firm and delicate singed chicken. The actual rice had a radiant orange tone and accompanied a brilliantly zesty shito. The cabbage added a decent crunch and newness!


As my Ghanaian outing twisted to a nearby back in Accra, I partook in an exceptional plant-based supper at Tatale, a vegetarian café in the capital. There, I attempted a few awesome and delightful dishes, including a West African most loved called egusi.

Egusi is a thick soup made with ground-up egusi seeds, palm oil, water, different greens, tomatoes, okra, meat, fish, and flavors. It has various names and varieties relying upon where you eat it, and is particularly well known among the Yoruba and Igbo individuals of Nigeria.

The egusi was rich, sweet, nutty, and extraordinarily prepared. It was additionally without meat. The blend of melon seeds, palm oil, and spinach, specifically, had my taste buds moving on my tongue. Despite the fact that there are different dishes I ate all the more regularly there, the egusi was presumably my cherished dish in all of Ghana! I genuinely couldn’t get enough of it. I ate it with earthy colored rice as an afterthought, which made for a brilliant matching. It’s an unquestionable requirement assuming that you’re searching for unimaginable Ghanaian food varieties to eat in Ghana!


While you’re at Tatale Restaurant in Accra, I propose attempting a couple of additional things from their menu. One more of my top choices was the abolo, a kind of corn squash from Ghana’s Volta Region. At Tatale, they serve it with dark peered toward peas, zucchini, and okra.

It’s an extremely solid and green dish, with a magnificent nuttiness from the corn. The fresh zucchini adds an invigorating vibe and flavor, and the okra adds a thick consistency and a more natural taste. While I’m certainly a meat eater, this was my sort of dish!

Executioner Willy

At the point when I investigated Osu Night Market in Accra with my aides Isaac and Nii Laaye, I was floored by what I found. The market is more than 420 years of age and is a fabulous spot to eat something after dusk. One of my beloved things I observed there was a dish called executioner willy.

This dish is comprised of cubed eggplant that is rotisserie and covered in pepper and different flavors. I suggest getting it recently out of the fryer and allowing it to chill off for a couple of moments. The executioner willy has a delicate consistency, like maduro. I adored the somewhat fresh outside, and pleasant, acceptable surface. It was both sweet and exquisite, and paradise on my sense of taste! An absolute necessity for foodies investigating the best Ghanaian food sources to eat in Ghana!


Assuming you at any point end up in Accra, Northern Platter Restaurant is an unquestionable requirement on the off chance that you’re searching for northern staples. You can attempt various novel dishes I didn’t eat elsewhere there. One of them is a kind of dumpling called tubaani.

Tubaani is a millet dumpling that likewise contains dark bean flour, salt, and water. They’re generally steamed, however this form was bubbled. They accompanied another mind blowing dish called wagashi-inclining further toward that later-seared onions, and three plunging powders. The powders included bean stew powder, suya zest, and a zesty and singed nut powder called kuli.

The dumplings are chewy and exquisite, and the powders add new levels to the flavor profile. I appreciated difficult them independently, however blending and matching them was my cherished thing about eating them! See which blend you like when you attempt these astonishing Ghanaian food varieties you should eat in Ghana!


During my time investigating the specialty towns outside of Kumasi, my aides and I halted at a little eatery, where I got my first taste of a dish called kokonte. Comparative in numerous ways to fufu, banku, and emotuo, kokonte is a tacky, pale, and boring ball produced using cassava flour. It’s normal all through West Africa, including Ghana and Togo.

The kokonte arrived in a bowl with a rosy earthy colored goat stew containing red palm oil. I discovered that the dish’s shading shifts relying upon where which ethnic gathering makes it. My aide Isaac additionally let me know that the dish is once in a while alluded to as “face the divider,” as it was once viewed as a low-class food. There was once a ton of disgrace in eating it.

The kokonte tasted practically indistinguishable from fufu, to such an extent that I couldn’t actually recognize the distinction between the two. Like with the fufu, I delighted in squeezing off pieces of the kokonte, dunking them in the stew, and eating them close by the substantial goat. Simply make sure to clean up ahead of time!


One of the more remarkable dishes I attempted in Ghana is something you may not expect-a seared cheddar dish called wagashi. In the eleven days I spent in the nation, it’s the main dairy dish I went over!

Wagashi comprises of new cheddar and stems from the Fulani, a migrant clan that lives in Ghana and Benin. I ate the wagashi close by the tubaani and plunging powders, which was grand mix. The marginally impactful dairy flavor was something I’d missed during my movements, and the light fry outwardly gave it barely enough freshness. I wish I’d had a greater amount of it on my outing!

Reward: Tatale

With so many scrumptious dishes to browse, I struggled restricting my rundown down to only twenty. One I truly appreciated, however just ate once during my outing, was tatale. Tatale is a conventional flapjack produced using excessively ready plantains, cornmeal, onions, ginger, and peppers.

I attempted this dish at its namesake, Tatale Restaurant in Accra. Their adaptation of tatale is a piece unique in relation to the level hotcakes generally known as tatale. All things considered, their cutting edge, refreshed interpretation of tatale shapes the plantains into rectangular squares, richly stacked on top of each other. They’re both sweet and flavorful, delicate like a cake, and exceptionally solid tasting! Assuming you’re searching for the top Ghanaian food sources to eat in Ghana, this is one of them, doubtlessly!


I thought I knew what’s in store when I made a trip to Ghana. However at that point I landed and all that I thought I knew departed for good. Ghanaian food, and West African food all in all, is superbly assorted and overflowing with flavor. Unique consideration goes into adding differentiating surfaces and making rich flavor profiles. It makes every supper an undertaking for your taste buds. From the normal to the more fascinating, the food in Ghana is rarely exhausting. It’s something everybody should insight to some extent once. Book an excursion to Ghana today to attempt my main 20 Ghanaian food varieties you should eat in Ghana!


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