There is a lot of things to learn from how Ghanaians about how they make their meals. The cooking methods, ingredients, and energy they apply in feeding themselves extend beyond nourishment with their skills, reflecting their different beliefs, traditions, and habits.
1. Jollof Rice.
Originally from Senegal, Jollof is a pot-dish of rice prepared with tomato sauce and served with meat or fish. The juicy flavor of the tomato sauce turns the rice orange and is a national favorite that can be found in restaurants and dished out by street vendors at affordable prices.
2. Waakye
Beans and plantain is a favorite traditional dish that consists of beans boiled served with palm oil and ripe fried plantain. It is one of the Ghanaian dishes that does not make use of a lot of spice because the taste comes from the ingredients it is served with. Beans and plantain are normally known as red-red is a perfect choice for vegetarians, as no animal products are used.
5. Fufu and Goat light soup.
In the Eastern and Ashanti regions of Ghana, one meal that is guaranteed to work its wonder is fufu and goat light soup, the proud dish of the Akans. Fufu is a staple food across West Africa, but in Ghana, it is made by pounding boiled cassava and plantain into a soft sticky paste to go along with aromatic and spicy tomato soup. This weekend delight is relished across the country though with a slight difference made to the core recipe.
6.Tuo-zaafi.
Northern Ghanaian food is dominated by the use of grains, herbs, and meat as these are the main food products of the area. Tuo -zaafi is similar to banku although it is quite soft and less sticky, and is made by cooking corn dough and adding a little cassava. What distinguishes tuo-zaafi and makes it a popular meal nationwide are the nutritious and well herbs used in making the soup including dawadawa and ayeyo leaves.
7. Kenkey and fried fish
Kenkey is another corn-based staple similar to banku that is made by molding fermented corn dough into balls and wrapping them around dry corn leaves which are then boiled. The meal is served with fresh pepper sauce, fried crabs, octopus, or fish and is the delicacy of the Akan people.
8. Kelewele
Kelewele is an instant favorite among anyone who tries it. Even those who are not big fans of peppery foods. Usually sold as a snack or side dish all over Accra. It is made by cutting ripe plantain into smaller pieces and soaking it in a medley of pepper, ginger, and garlic. The aroma is strong.
9. Omo-Tuo (Rice balls)
Rice balls is another traditional Ghanaian food that shows how the population often re-event numerous ways of eating rice. It comprises soft-boiled grains of rice and then molded into balls and served with a variety of soups.
10. Boiled yam/ plantain with kontomire (cocoyam leaves) stew.
One present feature in local Ghanaian foods is the use of varieties of leaf vegetables and local herbs and spices.The highly nutritious kontomire stew is made from boiled tender cocoyam leaves, assorted fish and boiled egg and goes perfectly with boiled yam, plantain, and avocado.
From Opera News