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
13–24 of 40
Eto
Eto is a Ghanaian mash of boiled ripe plantain or yam blended with palm oil and often finished with groundnuts and a boiled egg.
Fante Fante
A Ghanaian fish stew in which fish is simmered with tomatoes, onion, chili, palm oil, and aromatic seasonings.
Fried Yam
Yam pieces are fried in vegetable oil until crisp outside and tender inside, usually with salt.
Fufu
A soft, smooth dough made by boiling and pounding starchy roots such as cassava, yam, cocoyam or plantain, commonly served as an accompaniment to soups and sauces; preparation varies by locality and may also use processed cassava products.
Garden Egg Stew
A Ghanaian stew made from softened garden eggs with palm oil, tomatoes, onion, chili, and commonly fish or another protein.
Gari Foto
A Ghanaian sautéed dish of gari tossed with a seasoned tomato and onion mixture, commonly enriched with egg and sometimes fish or other accompaniments.
Gari Soakings
Gari soaked in water and sweetened, commonly served with peanuts and sometimes milk.
Groundnut Soup
A rich Cameroonian soup of ground peanuts and tomato simmered with aromatics and commonly served with beef or another protein.
Hausa Koko
A Ghanaian fermented millet porridge traditionally flavored with ginger and chili and served sweetened.
Jollof Rice
A Ghanaian one-pot rice dish cooked with tomatoes, onions, peppers, oil, aromatics, and often stock or meat.
Kelewele
Spiced ripe plantain pieces are seasoned with ginger and chili before being fried until browned.
Kenkey
A firm, sour Ghanaian dumpling made from fermented maize dough that is wrapped and steamed before serving warm.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.