Here are some of the common traditional dishes that are eaten by Ghanaians .
Fufu and goat light soup, the proud dish of the Akan is famous in the Eastern and Ashanti regions of Ghana. Fufu is a staple food across West Africa but in Ghana, it is a mixture of boiled cassava and plantains into a soft sticky paste to go along with aromatic and spicy tomato soup. Fufu can also be found in Northern Ghana.
Jollof is a pot dish of rice prepared with tomato sauce and served with meat or fish. The rice soaks up the juicy flavors and is a national favorite that can be found in most restaurants or dished out by street vendors at affordable prices.
It is a fish being grilled on the streets of Accra it is most likely to be tilapia, a delicacy among Ghanaians, who spice then grill the succulent freshwater fish. It complements banku, a Southern mix of fermented corn and cassava dough, and very hot pepper, diced tomatoes and onions. Banku is one of the favourite dishes for the people living in the coastal area.
Waakye is a medley of beans and rice and was originally a Northern dish, but it can now be found almost everywhere. Eating Waakye will open the door to a range of Ghanaian tastes and flavours as the main dish is served with other sides such as fried plantain, garri (grated cassava), spaghetti and avocado.
Red-red is a filling traditional dish that consists of cowpea beans boiled to make a broth, served with palm oil and soft, fried plantains. It is one of the Ghanaian dishes that doesn’t use a lot of spice because the main taste comes from the ingredients it’s served with – it can also be dished up with garri to make it even more tasty.
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