Ghana

A rich, velvety Akan soup made by boiling and pounding fresh palm nuts to extract their oil-laden pulp, then simmering the liquid with bone-in goat or chicken, garden eggs, tomatoes, and peppers until deeply emulsified and flavored.

A Ghanaian street snack of sweet wheat dough rolled into strips and twisted before being deep-fried to a crisp golden finish.

Banku is a smooth, dense, slightly sour dumpling ball made from a blend of fermented maize dough and fermented cassava dough, cooked by continuous stirring and kneading in boiling water until fully uniform and elastic.

A Ghanaian street snack of lightly sweetened, yeast-leavened wheat dough dropped in irregular rounds into hot oil and fried until golden, airy and crackly-crusted.

A smooth, stretchy, elastic dough made by pounding boiled starchy staples — typically cassava and unripe plantain — into a cohesive, lump-free mass, served warm alongside soup or stew and eaten by hand.

A whole tilapia fish grilled over charcoal, traditionally served with a fiery pepper sauce and accompanied by fermented corn‑cassava banku.

A rich, slow-simmered West African soup in which roasted groundnut paste dissolves into a thick, savory body around bone-in meat or poultry, anchored by fresh tomatoes, onions, and chili peppers.

A West African one-pot dish in which parboiled long-grain rice is cooked entirely inside a blended, fried tomato-onion-pepper base until the liquid is fully absorbed and the bottom layer caramelizes into a smoky crust.

Cubes of ripe plantain marinated in ginger, chilli and spices, then deep-fried until caramelised.

A dense, sour Ghanaian staple made from fermented ground maize dough that is partially pre-cooked to a stiff paste (aflata), folded back into the raw dough, shaped into loaves, wrapped in dried corn husks or banana leaves, and steamed until firm.

A thick Ghanaian stew of finely chopped cocoyam (taro) leaves simmered with palm oil, ground egusi melon seeds, smoked or salted fish and aromatics.

A thin, pourable tomato-and-scotch-bonnet broth from Ghana, simmered with bone-in goat, chicken, or bush meat and served hot alongside a starchy swallow.

Soft, overcooked rice mashed and rolled into smooth balls, served as a starchy vehicle for Ghanaian groundnut or palm nut soup.

Soft, sticky rice cooked down and hand-rolled into smooth balls, served as the starch alongside Ghanaian palm nut or groundnut soup.

A Ghanaian stew of finely chopped cocoyam (taro) leaves braised down in red palm oil with ground egusi melon seeds and smoked fish.

A rich West/Central African soup built on the extracted pulp and oil of boiled palm fruit, simmered with meat, fish, or crab and seasoned with hot pepper and aromatics.

A Ghanaian black‑eyed pea stew cooked in red palm oil with onion, tomato and often chili, served with fried ripe plantain.

A Ghanaian dark, oily chili condiment slow-fried with dried fish and shrimp until it becomes an intensely savory near-black paste.

A northern Ghanaian stiff porridge of millet or maize (often sorghum) eaten in pinched balls dipped into a soup, classically ayoyo (jute leaf) soup.

A Ghanaian dish of rice and black-eyed peas (or cowpeas) cooked together with dried sorghum leaves, which tint it a reddish-brown.