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
25–36 of 40
Kokonte
A firm Ghanaian cassava-flour staple dumpling made by boiling cassava flour with water and served hot alongside soup or stew.
Kontomire Stew
A Ghanaian savory stew of cocoyam leaves cooked with palm oil, aromatics, tomatoes, chili, and commonly fish or agushie seeds.
Koose
Koose is a Ghanaian fritter made from seasoned ground black-eyed peas, onion, and chilli, deep-fried until crisp outside and tender inside.
Light Soup
A thin, spicy Ghanaian soup built from tomatoes, onions, chilli, and commonly fish or meat.
Mpotompoto
Mpotompoto is a Ghanaian yam pottage simmered with tomato, onion, chilli and palm oil, with fish used in many versions.
Nkate Cake
A Ghanaian peanut brittle made by coating roasted peanuts in a cooked sugar syrup and setting it into a firm cake.
Okro Soup
A Ghanaian soup centered on okra, typically cooked with a savory palm-oil broth and variable fish, seafood, or meat proteins.
Omo Tuo
A Ghanaian rice ball made from soft-cooked rice that is pounded or mashed, shaped, and served hot, commonly alongside soup.
Palm Nut Soup
A traditional Ghanaian soup prepared from a creamy palm-nut base with tomatoes, aromatics, and commonly fish or meat.
Red Red
A Ghanaian bean stew made from black-eyed peas cooked with tomato, onion, and palm oil and commonly served with fried ripe plantain.
Tatale
Tatale is a Ghanaian savoury pancake made from mashed ripe plantain with corn flour, onion, and chilli, then pan-fried or lightly fried.
Tom Brown
A Ghanaian roasted-grain porridge made with roasted maize flour and groundnut flour, often enriched with milk and sweetened.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.