58 delicious ghanaian recipes from around the world
Abunabunu soup, also known as 'Green Green Soup,' is a traditional Ghanaian dish originating from the Ewe ethnic group. It's characterized by its vibrant green color, derived from cocoyam leaves (kontomire), and a rich, savory flavor profile from a combination of meats, fish, and aromatic spices. This hearty soup is often served with fufu, cassava, or plantain.
A staple Ghanaian dish featuring fermented corn and cassava dough (Banku) served with a flavorful grilled tilapia, often accompanied by a spicy shito (pepper sauce).
Red Red is a hearty and flavorful Ghanaian dish made from black-eyed peas stewed in a rich tomato and palm oil sauce, often served with fried sweet plantains. The name 'Red Red' comes from the vibrant red color imparted by the palm oil and tomatoes.
Abenkwan, meaning 'palm nut soup' in the Akan language, is a rich, creamy, and deeply flavorful West African soup. Made from palm fruit concentrate, it's a celebratory dish often prepared with various meats and served with fufu or omo tuo.
A hearty and flavorful Ghanaian staple of rice and black-eyed peas, traditionally colored red with millet leaves or baking soda. Often enjoyed for breakfast or as a satisfying meal any time of day, served with a variety of delicious accompaniments.
A classic Ghanaian dish featuring a smooth, stretchy dough made from pounded cassava and plantain, served in a rich, spicy tomato-based soup with tender meat. Traditionally eaten by hand, it's a hearty and flavorful meal.
A light and flavorful broth-based soup made with tender goat meat, tomatoes, ginger, and aromatic spices. It's a popular and comforting soup often enjoyed on its own or with a side of rice or fufu.
A flavorful and hearty stew made with okra, tomatoes, and tender pieces of goat meat, often served with fufu or rice.
Kokonte is a dense, dough-like staple food made from dried cassava flour, a popular dish in Ghana, particularly among the Akan and Ewe people. It has a neutral flavor that pairs exceptionally well with rich, savory soups. Groundnut soup, made from ground peanuts, is a classic accompaniment, offering a creamy texture and nutty depth that complements the kokonte perfectly. This combination is a comforting and filling meal, often enjoyed for lunch or dinner.
A rich and flavorful soup made from the pulp of palm nuts, often enjoyed with fufu or rice balls. This version focuses on a hearty, meat-inclusive preparation.
Apem, a dish made from boiled and mashed plantains, offers a unique starchy base that is both filling and flavorful. It is traditionally served with a vibrant garden egg stew, which provides a delightful contrast in texture and taste. This combination is a testament to the versatility of plantains and the rich flavors of Ghanaian vegetable stews.
A rich and savory Ghanaian groundnut soup, also known as Nkatenkwan, made with chicken, tomatoes, and aromatic spices. It's a comforting and flavorful stew often served with fufu or rice.
A beloved West African one-pot rice dish cooked in a rich tomato and pepper sauce, typically served with well-seasoned fried chicken.
Kelewele is a popular Ghanaian street food made from ripe plantains, cut into cubes, seasoned with spices like ginger, cayenne pepper, and nutmeg, then deep-fried until golden brown and slightly crispy. It's often enjoyed as a snack or a side dish.
Fetri Detsi is a traditional Ewe (Volta Region of Ghana) okra soup, often prepared without oil for a lighter, healthier version. It's known for its characteristic slimy texture and is packed with the flavors of various proteins like fish, crab, and sometimes cowhide. This version focuses on bringing out the natural flavors of the okra and seafood, making it a nutritious and delicious meal.
A rich and savory stew made with ground peanuts, tomatoes, and spices, often served with pan-fried tilapia. This is a variation on the popular groundnut soup.
Ga Kenkey is a popular Ghanaian dish made from fermented corn dough, steamed in corn husks until firm. It has a distinct tangy flavor and a dense texture, often served as a side to various stews and sauces. This recipe pairs it with Shito, a spicy Ghanaian black pepper sauce, and crispy fried fish, creating a classic and satisfying meal.
Tuo Zaafi is a popular staple in Northern Ghana, made from a corn and cassava flour mixture, resulting in a dense, dough-like consistency. It is traditionally served with Ayoyo (jute leaf) soup and a rich goat meat stew, offering a hearty and flavorful meal.
A flavorful and savory stew made from fried black-eyed peas, simmered in a rich tomato-based sauce with onions, peppers, and spices. This dish is often served as a side or a main, providing a satisfying protein-rich meal.
A popular Ghanaian combination featuring pan-fried tilapia served with a rich, savory groundnut sauce and sweet fried plantains.
Fetri Detsi, also known as Okra Soup, is a popular Ewe dish from Ghana, characterized by its unique slimy texture and rich flavor. This version incorporates smoked fish, adding a depth of umami and a delightful smoky aroma. It's a nutritious and satisfying meal often enjoyed on its own or with a starchy accompaniment.
A rich and savory stew made with groundnuts (peanuts), tomatoes, and spices, often served with pan-fried tilapia. This dish is a comforting and flavorful staple in Ghanaian cuisine.
A flavorful and hearty stew made with ripe plantains, tomatoes, onions, and spices, often served with rice or fufu. This dish highlights the versatility of plantains in Ghanaian cuisine.
A flavorful and comforting stew originating from the Fante people of Ghana's coast. This dish features fresh fish simmered in a rich tomato and pepper-based sauce, often enhanced with palm oil and local spices. It's a testament to Ghana's coastal culinary heritage.
