Ghanaian Dishes You Need To Try

Ghanaian Dishes You Need To Try

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Ghanaian Dishes You Need To Try At Least Once

The food of Ghana — like the culture and landscape of the country itself — is more varied and diverse than you may think. While the coastal West African nation isn't huge, it boasts a range of climates and ecosystems, from tropical forests to coastal savannah and deserts. These differing environments mean differing growing conditions and hunting/foraging opportunities, and this has led to distinct cuisines shaped by each region's crops and native flora and fauna. 

Peanut soup


A popular Ghanaian dish that showcases peanuts is peanut soup, a savory concoction of ground peanuts (or peanut butter) thinned with water or broth and seasoned with tomatoes, ginger, garlic, peppers, and onions. The thick (but not completely smooth) soup is typically served with a choice of meat or seafood along with a starchy side, making it a substantial meal in itself. While this hearty and flavorful soup is a point of pride in Ghana, variations with different ingredients and cooking methods occur across West Africa, which demonstrates the powerful, regional appeal of this dish.

Koko with koose

In Ghana, cooks and eaters take breakfast seriously. While urban Ghanaians with desk jobs might grab a coffee and some bread on the way out the door, their compatriots with more physically strenuous jobs take care to fortify themselves with a substantial morning meal. Thick, hearty porridges are common choices. Among these, the fermented corn porridge koko is especially esteemed. Made from cornmeal and water (and sometimes, sweet, warm spices such as ginger and pepper) that are mixed together and allowed to ferment before cooking, the porridge has a distinctively tangy flavor from the fermentation, which eaters can complement (or tame) with the optional addition of sugar and/or evaporated milk. 

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