A FOOD TRADITION
Akan Cuisine
Akan cuisine encompasses the cooking traditions of major Akan-speaking communities across southern and central Ghana, including Ashanti, Bono, Akyem, and related groups. It commonly centers on cassava, plantain, cocoyam, yam, maize, beans, palm fruit, and leafy greens. Boiled roots and plantains are pounded for fufu, while palm fruits are boiled, pounded, and strained into richly seasoned soups; vegetables may be cooked into stews or served with ampesi. Representative dishes include fufu with palm-nut soup, kontomire stew with boiled plantain or yam, and ampesi with palava sauce. These traditions overlap substantially with neighboring Ghanaian cuisines and should not be treated as exclusive origins.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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