13 Ghanaian Meals That Are a Must-Try

Ghana, a vibrant West African nation, is known for its rich cultural heritage and diverse culinary traditions. From the undisputed king of Ghanaian cuisine, Jollof Rice, to the popular breakfast or lunchtime option, Waakye, Ghanaian cuisine offers a delightful array of flavours and textures waiting to be explored.

STYLEAFRIQUE™•com has curated 13 Ghanaian meals that are a must-try for anyone looking to explore the culinary treasures of this beautiful country. Whether you are a food enthusiast or a curious traveler, these meals are sure to provide an unforgettable gastronomic experience.

1. Jollof Rice

Jollof rice is arguably the most famous West African dish, and Ghanaian Jollof is celebrated for its unique taste. This one-pot dish combines rice, tomatoes, onions, and a blend of spices, often accompanied by vegetables, chicken, or fish. The smoky flavor from cooking it on an open fire or in a heavy-bottomed pot sets Ghanaian Jollof apart.

2. Fufu & Light Soup

Fufu: Fufu is a starchy side dish made from various ingredients like cassava, yams, or plantains, which are pounded and mashed to a smooth, elastic consistency. The preparation of fufu is both an art and a labour-intensive process, often involving pounding the starchy vegetables in a large wooden mortar and pestle. The resulting dough-like consistency is achieved through continuous pounding and folding, creating a unique texture that is both stretchy and dense.

Light soup: also known as “Nkrakra” in Ghana, is a flavourful and aromatic broth typically made with a base of tomatoes, onions, and various spices. It can be prepared with different types of meat, including goat, chicken, fish, or even snails. The soup is called “light” due to its thin, broth-like consistency, which contrasts with thicker stews and soups commonly found in West African cuisine.

Fufu and light soup are traditionally served together. A ball of fufu is placed in a bowl, and the light soup is poured over it. Eating fufu and light soup is a communal activity, often enjoyed with family and friends. In Ghanaian tradition, the meal is typically eaten with the hands. A small piece of fufu is pinched off, dipped into the soup, and then swallowed without chewing.

3. Waakye

Waakye is a beloved breakfast dish in Ghana, made from rice and beans cooked together with dried millet leaves, which give it a distinctive colour and flavour. It is usually served with fried plantains, boiled eggs, spaghetti, and a variety of meats. A side of shito, a spicy black pepper sauce, adds an extra kick.

4. Banku & Okra

Banku and Okra is a popular dish in West Africa, particularly in Ghana and parts of Nigeria. This savoury combination of fermented corn and cassava dough (Banku) and slimy okra soup creates a rich, flavourful, and satisfying meal that holds a special place in the hearts of many.

5. Kenkey & Fish

Kenkey is a traditional dish made from fermented corn dough, wrapped in corn husks, and steamed. It is typically served with fried fish and a spicy tomato and pepper sauce. The fermentation process gives kenkey its unique tangy flavor, making it a favorite among Ghanaians.

6. Gob3 (Red Red)

“Gob3” is a beloved traditional dish in Ghana that is not only rich in flavor but also holds cultural significance. The dish primarily consists of boiled black-eyed peas (also known as beans), gari (which is a type of processed cassava), palm oil and fried plantains.

Gob3 is more than just a meal; it is a symbol of comfort and sustenance for many Ghanaians. It is often enjoyed as a hearty breakfast or lunch and is popular among students and workers for its affordability and nutritional value.

7. Angwamo

The term “angwamo” refers to a popular Ghanaian dish. Angwamo, also known as “oily rice” or “rice and oil,” is a simple yet flavorful meal traditionally made with just a few basic ingredients.

Basic Ingredients: rice, oil, pepper, onions, tomatoes.
Optional Ingredients: eggs, sardines or tuna, toolo beef, avocado, sausages.

Angwamo is often enjoyed as a comfort food and is known for its simplicity and satisfying taste. The dish is versatile and can be customized with various toppings and accompaniments.

8. Tuo Zaafi

Tuo Zaafi, often abbreviated as TZ, is a cherished traditional dish from Ghana, particularly popular in the northern regions of the country.

Tuo Zaafi is primarily made from maize flour (cornmeal), though millet or sorghum flour can also be used. The preparation involves cooking the flour with water to form a smooth, thick porridge. This mixture is then continuously stirred over heat until it achieves a dough-like consistency. The final product is soft and slightly elastic, resembling a firmer version of polenta or fufu.

Accompaniments

The magic of Tuo Zaafi lies in its accompaniments. It is traditionally served with:

Green Leafy Soup: prepared with various local leafy greens like ayoyo (jute) leaves, okra, or alefu, this soup is slimy in texture and often combined with dawadawa (fermented locust beans) and dried fish powder.

Tomato stew: often made with oil, tomatoes, a variety of protein, onions, pepper, tomato paste, ginger, garlic.

9. Kokonte

Kokonte, also known as “face the wall,” is a traditional dish made from dried cassava flour cooked into a smooth, thick dough. It is usually served with a variety of soups, such as groundnut soup or palm nut soup. Kokonte’s mild flavor makes it an excellent accompaniment to rich and spicy soups.

10. Omo Tuo & Groundnut Soup

Omo Tuo: also known as rice balls, is a staple in Ghanaian cuisine. It is made from rice that is cooked until soft and then pounded or molded into smooth, compact balls. The result is a slightly sticky yet firm texture that makes it easy to pair with a variety of soups.

Groundnut soup: also known as peanut soup, is a rich and creamy soup made primarily from groundnuts (peanuts). This soup is a versatile dish that can be prepared with different types of meat or fish, making it adaptable to various dietary preferences. The key ingredients include: groundnuts, meat, chicken or fish, tomatoes, onions, ginger, garlic and pepper.

Omo Tuo and Groundnut Soup is a beloved Ghanaian dish that showcases the rich and diverse culinary traditions of Ghana. The combination of soft, molded rice balls with the rich, nutty soup creates a comforting and flavourful dish that has been cherished for generations.

11. Yam & Kontomire Stew

This hearty and nutritious meal combines the earthy flavours of yam (a starchy tuber widely cultivated in West Africa, usually boiled, pounded, or fried) with the rich, savoury taste of kontomire stew.

Kontomire stew: also known as palava sauce, is made from the leaves of the cocoyam plant, which are called kontomire in Ghana. The stew typically includes the following ingredients: kontomire (cocoyam leaves), palm oil, agushi, onions, pepper, tomatoes, fish.

12. Gari Foto

Gari Foto is a quick and easy dish made from gari (grated and fried cassava) mixed with a tomato stew and sometimes eggs or vegetables. It is a versatile meal that can be served as a main dish or a side. The crunchy texture of the gari combined with the rich tomato sauce makes it a favorite comfort food.

13. Kelewele

Kelewele is a spicy snack made from ripe plantains seasoned with a blend of ginger, garlic, cayenne pepper, and other spices, then fried to perfection. It is a popular street food and side dish, often enjoyed with peanuts or as an accompaniment to a main meal.