Ghanaian cuisine

Ghanaian cuisine is the national cuisine of Ghana. There are traditional dishes from each ethnic group, tribe and clan. Ghanaian main dishes unlike other cunalyes, are organized around a starchy staple such as rice, fufu, banku/etew, kenkey/dokonu, tuozafi, dzidzii, akplidzii, yakeyake, eto, akyeke, etc. with which a sauce or soup saturated with fish, meat or mushrooms is served. The typical Ghanaian staples in the south include cassava and plantain. In the northern parts of the country, their main staples include millet and sorghum. Yam, maize and beans are used across the country as staple foods. Crops such as peanuts and cocoyam are also important in the local cuisine. With the advent of modernization and colonialism, imported crops such as rice and wheat have been increasingly incorporated in Ghanaian cuisine. The foods below represent the dishes made out of these staple foods. Jollof rice Woman preparing Fante kenkey (boiled maize dough) Location of Ghana Some of the main starchy dishes are: Fufu pounded cassava and plantain or pounded yam and plantain, or pounded cocoyam/taro Banku/Akple cooked fermented corn dough and cassava dough Kenkey/Dokonu fermented corn dough, wrapped in corn or plantain leaves and cooked into a consistent solid balls Tuo Zaafi a maize dish from Northern Ghana Fonfom a maize dish of the Ahanta and Nzema people in Southern Ghana Konkonte from cassava powder Gari made from cassava Omo Tuo pounded rice staple of Northern origins Waakye rice and peas Jollof rice Cooked plain rice with stew Tilapia, fried whitebait (chinam), smoked fish and crayfish are all common components of Ghanaian dishes. The cornmeal based staples, banku and kenkey are usually accompanied by some form of fried fish (chinam) or grilled tilapia and a very spicy condiment made from raw red and green chillies, onions and tomatoes (pepper sauce). Banku and tilapia is a combo served in most Ghanaian restaurants. Gari soakings is also one of the Ghanaian staples that most can not live without. It entails gari (dried, roasted cassava), sugar, groundnut (peanut) and milk. Other dishes include ampesie (boiled yam and unripe plantain) which is usually accompanied with kontomire, groundnut (peanut) soup, or nyadowa (garden egg stew). An alternative to the starch and stew combination is "Red Red", a popular and easy to find dish. It is a bean stew served with fried ripe plantain. It earns its name from the palm oil that tints the stew and the bright orange color of the fried plantain.