A FOOD TRADITION
Ghanaian Cuisine
A diverse West African cooking tradition built around grains, tubers, legumes, seafood, leafy vegetables, aromatic stews, and spicy soups.
Dishes linked to this cuisine
1–12 of 40
Abolo
Abolo is a fermented corn-dough mixture sweetened and seasoned before being steamed into a soft Ghanaian bread-like snack.
Abunubunu Soup
A Ghanaian green soup prepared from tender leafy greens and aromatics, commonly enriched with fish or meat.
Ademe Soup
A Ghanaian soup centered on tender ademe (jute) leaves, usually cooked with tomatoes, onion, chili, palm oil, and fish or another protein.
Agushie Stew
A Ghanaian seed-based stew of ground agushie cooked with palm oil, tomatoes, onion, chili, and commonly fish or meat.
Akple
A hot Ghanaian Ewe staple made into a smooth, firm dough from fermented corn dough and cassava flour.
Akyeke
Akyeke is fermented cassava granules that are steamed and commonly served with fish, tomato, onion, and fresh chilli pepper.
Ampesi
Ampesi consists of starchy crops boiled in water until tender and is commonly served as a Ghanaian side dish with a separate stew or sauce.
Aprapransa
Aprapransa is a Ghanaian dish of roasted ripe plantain mashed with roasted groundnuts and palm oil, commonly seasoned with onion and chilli pepper.
Ayoyo Soup
A Ghanaian leafy soup made primarily from ayoyo, or jute mallow, with okra and optional fish or meat for savory depth.
Banku
A smooth, slightly sour Ghanaian dumpling made by cooking fermented corn dough, often combined with cassava dough, until firm and cohesive.
Bofrot
Bofrot is a Ghanaian fried doughnut made from yeast-raised wheat dough sweetened with sugar and fried until golden.
Dawadawa Soup
A Ghanaian soup flavored with fermented African locust bean, commonly prepared with tomatoes, onion, chili, palm oil, and meat or fish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.