When we’re not trolling each other on Twitter about whose jollof rice is better, we’re teasing our Ghanaian neighbours about their insane love of (boiled) eggs and their interesting dishes. 

Ghanaian food is just as interesting and colourful as the people of Ghana are. With main crops such as cassava, corn, rice, millet, plantains etc, most of their tribes make use of these staples and other ingredients to create their distinct meals. Their food etymology is actually quite similar to ours, with the main dishes often consist of starchy mains, accompanied with stews and sauces made with peppers, tomatoes and onions, often with a protein. Sound familiar?

So it’s not just jollof rice, we have in common with Ghanaians, they also have a rice and beans dish called Waakye. 

Waakye at its foundation is basically rice and beans. It’s often purple or brown in colour, due to the type of sorghum stalk used. It’s a variety that grows in the Northern part of Ghana, which is why the dish is native to that part of the country. Waakye is often served with many side dishes, like eggs, spaghetti, garri, fish, avocados etc. it’s a very popular dish widely loved by Ghanaians and visitors alike. 

Image by The Canadian African

Another widely loved dish in Ghana is known as Banku. Banku is made with a mixture of corn and cassava dough and is often served with tilapia fish. The dough is often fermented, which is what gives Banku its sour taste. A few people have mistaken Banku for fufu, which is another staple Ghanaian food shares with Nigeria. 

Image by The Dream Africa

Similar to Banku is a dish called Kenkey. The major difference is the method in which they are cooked. To make kenkey, the corn is soaked in water for about two days and while banku is cooked in a pot, kenkey is partially cooked and then wrapped in leaves and then steamed. Like banku, it is eaten with fish and shito. 

Image by Ibiene Magazine

Shito is another Ghanaian food that is a favourite. It is a  sauce made entirely out of peppers, along with other ingredients like fish, crayfish, oil, garlic, etc. It is often eaten as an accompaniment to many dishes like rice, waakye, banku, kenkey etc. It is quite popular, even among us here in Nigeria. 

Image by Epicurious

Kontomire stew is another staple that is popular in Ghanian cuisine. It is made with cocoyam leaves and is often served with boiled yam and any starchy main of one’s choice. It kind of looks like Egusi, a Nigerian soup. 

Image by African Food Network

Of course, there’s a lot more variety when it comes to Ghanaian food, but let us know: have you ever tried any of them? What was your experience? Share with us!