A FOOD TRADITION
Ewe Cuisine
Ewe cuisine is associated with Ewe-speaking communities in southeastern Ghana and adjoining parts of Togo, with substantial local variation between coastal, forest, and inland areas. Maize, cassava, plantain, yam, okra, palm fruit, fish, and hot peppers are prominent. Fermented maize dough is shaped, cooked, or steamed; cassava and maize staples are paired with vegetable, okra, or fish-based sauces; and smoked or fresh seafood is common near the coast. Well-known examples include akple with fetri detsi, abolo with fish or pepper sauce, and dishes built around okra soup. These foods belong to a shared cross-border cultural zone rather than an exclusively Ghanaian origin.
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.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.