Ghanaian cuisine
14 entries in the Ghanaian Cuisine compendium.
Ghanaian cuisineGhanaian cuisine centers on starchy staples with soups or stews.AprapransaA Ghanaian GaDangme dish of roasted corn flour and palm nut soup.AyiloBaked white clay eaten by pregnant women in Ghana.Banku (dish)A fermented maize and cassava dough staple of Ghana.EbaA West African swallow made from cassava flour.FungeA traditional African swallow made from cassava flour.Fura (food)A millet dough ball from the Sahel, often served with fermented milk.GarriWest African cassava flour staple used in diverse dishes.KeleweleGhanaian fried plantain dish seasoned with spices.KenkeyFermented maize dumpling staple of Ga and Fante regions.KokonteA West African swallow food made from dried cassava.Kontomire stewA Ghanaian stew made from cocoyam leaves, popular in home cooking.Palaver sauceA West African stew with a name rooted in debate.ShitoA ubiquitous Ghanaian hot black pepper sauce from the Ga tribe.
Browse Ghanaian cuisine in the interactive codex →