Here are the 20 popular local dishes in Ghana
1. Jollof Rice
The Crown Jewel of West African Cuisine No list of Ghanaian dishes is complete without Jollof. Made from long-grain rice simmered in a rich, velvety tomato and pepper stew infused with onions, garlic, ginger, and local spices, Ghanaian Jollof is famous for its smoky flavor (often achieved by cooking it over an open fire). It is typically served with fried plantains, coleslaw, and your choice of beef, goat, or grilled chicken.
2. Banku and Tilapia
A Coastal Masterpiece Originating from the Ga and Ewe communities, Banku is a smooth, slightly sour dough made from a fermented mixture of corn dough and cassava dough. It is traditionally paired with perfectly grilled fresh tilapia, smothered in a fiery, raw tomato-and-onion pepper sauce garnished with freshly chopped green onions.
3. Fufu and Light Soup
The Ultimate Comfort Food Fufu is an iconic Ghanaian staple made by pounding boiled cassava and plantain (or yam) in a large wooden mortar and pestle until it reaches a smooth, stretchy consistency. It is served submerged in a steaming, aromatic light soup—a tomato and meat-based broth seasoned with garden eggs (eggplant), ginger, and scotch bonnet peppers.
4. Red Red
A Vegetarian’s Delight (with a Carnivore Option) Named for its distinct reddish hue, Red Red is a hearty, comforting stew made from black-eyed peas cooked in palm oil with onions, tomatoes, and spices. It gets its vibrant color from the palm oil and is traditionally served alongside sweet, golden fried ripe plantains (kelewele style or plain slices) and sometimes avocado.
5. Waakye
The Ultimate Breakfast or Lunch Tradition Waakye (pronounced wah-chay) is a flavorful, deeply satisfying dish of rice and beans boiled together with dried sorghum leaves, which impart a natural burgundy color and earthy flavor. It is rarely eaten plain; instead, it is served as a grand feast accompanied by spaghetti, gari (grated cassava), shito (black pepper sauce), boiled eggs, stewed meat, and fried plantains.
6. Kenkey and Fish (Ga Kenkey & Fante Kenkey)
Fermented Perfection Kenkey is a sourdough dumpling made from fermented white cornmeal, wrapped tightly in corn husks or banana leaves and boiled. There are two main types: Ga Kenkey (firm and sour) and Fante Kenkey (softer and slightly sweeter). It is served cold with hot pepper sauce, diced fresh onions, and fried or steamed fish.
7. Ampesi with Kontomire Stew
Traditional Simplicity at Its Best Ampesi is a foundational Ghanaian dish consisting of boiled root vegetables and unripe plantains. It is most famously paired with Kontomire stew—a rich, savory sauce made from finely chopped cocoyam leaves cooked with melon seeds (agusi), palm oil, fermented fish, and sometimes boiled eggs.
8. Tuo Zaafi (TZ)
Northern Comfort Hailing from the northern regions of Ghana, Tuo Zaafi is a soft, easily digestible meal made from corn flour (with a touch of cassava or millet). Unlike Banku, TZ is not fermented. It is served piping hot with Ayoyo soup—a slimy, nutrient-rich green soup made from jute leaves, often flavored with dawadawa (fermented locust beans) and served with rich meat stew.
9. Kelewele
The Queen of Street Food Kelewele is Ghana’s answer to gourmet finger food. Cubes of ripe plantains are seasoned with a fragrant blend of ginger, garlic, cloves, cayenne pepper, and salt, then deep-fried until caramelized and crispy on the outside while remaining tender on the inside. It is typically enjoyed as a snack or a side dish.
10. Kokonte and Groundnut Soup
Earthy and Rich Kokonte is a thick, brown paste made from dried, pounded cassava flour (sometimes referred to locally as “face the wall”). Its earthy flavor pairs exceptionally well with groundnut (peanut) soup—a thick, creamy, and nutty soup enriched with tomatoes, chili, and tender cuts of meat or fish.
11. Omo Tuo (Rice Balls)
Sunday Family Tradition Omo Tuo consists of soft-boiled grains of rice that are mashed and molded into smooth spheres. Traditionally prepared on Sundays, these rice balls are served in bowls and drenched in palm nut soup or groundnut soup, making for a deeply satisfying, melt-in-your-mouth experience.
12. Palm Nut Soup (Abenkwan)
The Heart of Ghanaian Soups Made by pounding boiled palm fruit to extract its rich, red oil and creamy pulp, Abenkwan is the base for one of Ghana’s most flavorful broths. Simmered with snails, smoked fish, goat meat, and local spices, it is a complex, savory dish usually served with fufu or omo tuo.
13. Agashe (Suya)
Smoky Street-Side BBQ Influenced by neighboring West African traditions, Ghanaian Agashe features thinly sliced beef or chicken coated in Yaji—a potent spice blend made from ground peanuts, ginger, garlic, chili peppers, and stock cubes. Grilled over open coals by roadside vendors, it is served hot with fresh onions and tomatoes.
14. Etor (Mash)
The Celebration Dish Etor is a traditional ceremonial dish made from mashed ripe plantains or boiled yams, blended with a rich palm oil and roasted peanut paste. It is typically garnished with hard-boiled eggs, avocado, and peanuts, and is historically associated with birthdays, outdooring ceremonies, and puberty rites.
15. Aprapransa
A Festive One-Pot Wonder Aprapransa is an ancient, nutrient-dense dish made from roasted corn flour cooked into a thick paste with palm oil, crabs, smoked fish, beans, and spices. It is historically significant in Akan culture, often prepared during festive occasions and traditional milestones.
16. Mpotompoto
Ghanaian Yam Porridge Mpotompoto is a comforting one-pot meal made by boiling grated or diced yams with generous amounts of onions, tomatoes, garden eggs, chili peppers, and palm oil until the starch from the yam breaks down into a thick, stew-like consistency. It is often enjoyed as a quick, wholesome lunch.
17. Gari Fortor
The Ultimate Quick Fix Gari (grated, fermented cassava) is a staple pantry item in Ghana. When transformed into Gari Fortor, it is lightly moistened and fried in palm oil with onions, tomatoes, canned mackerel or sardines, and Scotch bonnet peppers. It is delicious on its own or served alongside fried plantains.
18. Tubani
Steamed Bean Cakes Tubani is a traditional Northern Ghanaian delicacy made from seasoned cowpea (black-eyed pea) flour mixed into a thick batter, wrapped in leaves or small containers, and steamed. The resulting dense, savory cake is typically drizzled with rich palm oil and sprinkled with fried onions and pepper.
19. Kaklo
Crispy Plantain Fritters Made from overripe plantains mashed and mixed with corn flour, onions, and a hint of chili, Kaklo is shaped into small balls and deep-fried until golden brown. Crispy on the outside and naturally sweet on the inside, it is a beloved Ghanaian afternoon snack.
20. Nkatekwan (Groundnut Soup with Omo Tuo)
The Ultimate Weekend Feast While groundnut soup has been mentioned, its pairing with either rice balls (omo tuo) or boiled tubers makes it a centerpiece of Ghanaian hospitality. Rich, velvety, and packed with complex proteins and warming spices, it encapsulates the warmth and richness of Ghanaian culture.
Experience the Flavor
Ghanaian food is more than just sustenance—it is an experience of community, heritage, and love. Whether you are cooking at home or traveling through the bustling markets of Kumasi or Accra, tasting these 20 dishes is your gateway to understanding the heart and soul of Ghana.
