Ghana is a country located in West Africa, and we are excited to announce that it will soon become a new destination to experience volunteering.
If you stay updated on our social media, you’ll be able to see all the projects we will be involved in and the latest news about new destinations.
This vibrant country has a rich history and is known for its welcoming culture, diverse traditions, and dynamic economy. It borders Côte d’Ivoire to the west, Burkina Faso to the north, Togo to the east, and the Gulf of Guinea to the south. Its capital, Accra, is located on the coast and serves as the country’s political and economic center.
All these borders also influence Ghanaian society, which is reflected in all aspects of daily life. Today, we’d like to share some of the most typical dishes you can enjoy if you travel there.
Talking about food is always a pleasure, so here we go.
Ghanaian cuisine is diverse, flavorful, and deeply influenced by local ingredients such as corn, plantains, rice, yams, and seafood.
- FUFU
Fufu is one of the most iconic dishes of Ghanaian cuisine, and also of other West African countries. It is a type of soft, elastic dough made from tubers such as yam (the most popular), cassava, or green plantain. It is considered a staple dish in Ghana, enjoyed on both everyday and festive occasions.
The ingredients are boiled until fully cooked. Once cooked, the tubers are mashed in a mortar (called “fufu pounding”) until they form a smooth, elastic, and sticky dough. The dough is shaped into large balls, ready to be served.
It is generally served with a variety of soups or stews, which may contain meat, fish, or vegetables. Some common soups served with fufu include:
- Groundnut Soup: Made with peanut paste, beef, chicken, or fish, and spices.
- Palm Nut Soup: A thick and rich soup prepared with palm oil and meat or fish.
- Light Soup: A tomato-based soup with onion, ginger, and spices, usually accompanied by meat or fish.
Traditionally, it is eaten with the hands, forming small balls to scoop the soup. It is common for the fufu dough to absorb the flavors of the soup, making it a flavorful and satisfying dish.
- JOLLOF RICE
Jollof rice is one of the most popular dishes in Ghana. It is rice cooked in a rich sauce made from tomatoes, onions, peppers, spices, and often palm oil.
Long-grain rice is most commonly used, although short-grain rice can also be used depending on preference. Tomatoes are the base of the sauce, usually fresh tomatoes or tomato paste, with onions adding flavor. Red and green peppers add flavor and color, and palm oil is sometimes used to give a distinctive flavor and color. Spices such as curry, pepper, cumin, ginger, garlic, and bay leaf are added. Sometimes chicken or beef broth is added to deepen the flavor.
The dish starts by frying onions, garlic, peppers, and spices in oil (often palm oil). Then, tomatoes are added and cooked until the mixture reduces to a thick sauce. The rice is added to the sauce, mixed well to soak up the tomato flavor, and then broth (or water) is added and simmered until the rice is fully cooked and absorbs the flavor of the sauce. Meat, chicken, or fish is often added to the dish to further enrich the meal. Jollof rice can be served with proteins on top or mixed into the rice, and the flavor is adjusted with salt and additional spices.
Unlike in Ghana, Jollof rice in Nigeria tends to be spicier and is made with more tomatoes and less palm oil. There are also variations that include vegetables, such as carrots or peas, or even a dash of soy sauce for a unique flavor.
It is typically served as a main dish and is often enjoyed with salads, fried plantains, or even spicy snacks at events and celebrations. It is common at weddings, parties, and other social gatherings.
Jollof rice is a key part of the culture and identity of West Africa. Its popularity has led to the “Jollof battle,” a friendly competition between Nigeria and Ghana, each claiming to have the most authentic and delicious recipe. Making this rice is seen as an act of sharing and hospitality.
- BANKU AND TILAPIA
This is another typical and very popular dish in Ghana, especially in coastal regions. It combines Banku, a type of fermented corn and cassava dough, with tilapia, a type of fish commonly found in Ghana’s waters.
- Banku: This is a fermented dough made from corn and cassava. The corn and cassava are cooked separately, then fermented, mixed together, and cooked until smooth, elastic, and sticky. The dough is shaped into large balls, ready to be served. It has a slightly sour taste due to the fermentation process, giving it a distinctive flavor. It is traditionally eaten with the hands, forming a ball to scoop the sauce or stew it is served with.
- Tilapia: A freshwater fish very popular in Ghana, especially in the coastal region. It can be prepared in various ways, but it is generally grilled or fried and served with a spicy sauce. The fish is cleaned, seasoned with salt, pepper, garlic, ginger, and other local spices, then grilled or fried until golden and crispy. Sometimes it is served with an onion and spicy pepper sauce.
The dish is typically served as a main meal. The sauce is poured over the fish and Banku or served separately for each person to add to their taste.
It is commonly eaten during family meals, festivals, and special occasions. This combination makes it a complete and satisfying meal. Although the basic dish is Banku with tilapia, other proteins, such as chicken or beef, can sometimes replace tilapia or be mixed with different types of fish
- KELEWELE
Kelewele consists of fried plantains seasoned with a mixture of spices and herbs. It is a very flavorful snack, eaten both as a side dish and as a snack at any time of day. It is characterized by its spicy and slightly sweet flavor, thanks to the ripe plantain.
The basic ingredient of Kelewele is ripe plantain, which is cut into chunks or slices. The spice mixture gives it its unique flavor. Common spices include ginger for freshness and a spicy kick, garlic for depth, hot pepper, and onion powder or cayenne pepper.
The ripe plantains are peeled and cut into slices or small chunks, depending on preference. In a bowl, the spices (ginger, garlic, pepper, onion powder) are combined and mixed well. Some recipes also add a little sugar for a touch of sweetness. The plantain pieces are coated in the spice mixture, making sure each piece is well covered. In a hot oil pan, the plantains are fried until golden and crispy on the outside while remaining soft on the inside. The plantains are removed from the oil and drained on paper towels to remove excess oil.
It is often served with roasted peanuts or as a side dish to main meals.
Some versions of Kelewele may include additional ingredients such as red pepper or cinnamon. Some people prefer to bake the plantains for a healthier version, although frying is the traditional method.
- WAAKYE
This dish is especially popular in the northern region of the country, though it is consumed all over Ghana. It consists of rice and beans cooked together with millet leaves (also known as “waakye leaves”), which give the rice its distinctive brown color. It is a complete, nutritious, and very flavorful meal served with a variety of sides.
Long-grain rice is most commonly used for Waakye. Black-eyed peas are typically used, though other types of beans can be used depending on the region and preference. The millet leaves are used during the cooking process, boiled with the rice and beans, which gives them their brown color and an additional flavor. These leaves can sometimes be found in local markets and are part of the traditional recipe.
The rice and beans are cooked together in a large pot, typically with water, salt, and millet leaves. They are simmered until the rice and beans are fully cooked. It is served with fried or stewed chicken, beef or pork, fried fish, boiled egg, and a cucumber, tomato, carrot, and onion salad. A hot pepper sauce, known as prieta or shito, is often added.
It is served in large portions with the accompanying ingredients, making a complete and hearty meal. The rice and beans are the base, and the meat, fish, or egg are placed on top, often with a small portion of fresh salad. Peanuts or fried plantains may also be added.
Waakye is a dish that represents hospitality and community in Ghanaian culture. It is commonly seen at family gatherings, celebrations, and especially at street stalls and local markets.
- KENKEY
Kenkey is especially popular in the coastal and central regions of the country. It is a type of dough made from fermented corn, similar to Banku, but with a slightly different texture and flavor.
Corn is the main ingredient in the dough, which is ground and fermented before being cooked. Salt is added for flavor, along with water for mixing and cooking.
First, the corn is ground into a thick paste. Sometimes, partially fermented corn is used, which gives the dish a slightly sour flavor. The resulting dough is left to ferment for a couple of days, giving it its distinctive taste. After fermentation, the dough is boiled in water until it becomes thick and sticky, similar to cooked dough. Then, it is shaped into small balls or wrapped in corn leaves to be steamed.
It is traditionally served with a variety of sides, such as spicy tomato sauce, fried fish (commonly tilapia), meat (usually beef or pork), or boiled eggs. It can also be served with shito, a hot sauce made with chilies, dried fish, and spices.
Kenkey is typically eaten during daily meals in Ghana, especially for lunch and dinner. It is commonly seen at street stalls or markets, where vendors serve it with its sides and sauces. It is eaten with the hands, making small balls of dough to scoop up with the fish or sauce. It is a dish enjoyed for its flavor, filling nature, and the variety of sides it can be paired with.
Other popular dishes include Red Red, Tuo Zaafi, and Ampesi, among others… We leave it to you to discover them when you travel to Ghana.
The magic of traveling and living your volunteer experience is sharing everyday life with a culture completely different from ours. Trying new flavors, visiting unforgettable places, and getting to know the essence of the country.