Ghanaian food is full of love. Ghana has a wide variety of food, from West African dishes to East African dishes. Ghanaian cuisine is influenced by its culture and often includes tropical agricultural products such as corn, beans, millet, plantain, and cassava. Some of the more popular Ghanaian dishes are kelewele, Jollof Rice, red red, waakye, and fufu.
In the eastern part of Ghana and the Ashanti region, a meal can make its magical effect work. Fufu is a staple food throughout West Africa. Still, in Ghana, made by pounding a mixture of cooked cassava and plantain into a soft paste, plus an aromatic and spicy tomato soup. Also found in northern Ghana, although yam is used in this area. The taste is smooth and elastic, and the taste is unremarkable, but immersing it in the stew can give the fufu a delightfully spicy and peanut flavor.
Although it originated in northern Ghana, waakye rice and bean-based dishes are now consumed nationwide, usually eaten at breakfast or lunch. Rice and beans (typically black-eyed peas or cow-beans) cooked with red sorghum leaves. Sorghum leaves give the vegetables a unique flavor and red appearance. The word waakye comes from the Hausa language, meaning beans.
Red-red is a popular dish full of traditional flavors. This stew consists of cow-beans, palm oil, and tomato paste. Traditionally served with fried plantains on the side. Also ideal for vegetarians because no animal products used.
Jollof rice, from Senegal, a bowl of rice traditionally made with onions, red pepper, garlic, ginger, and tomato sauce to enhance the dish’s color, often served with meat or fish. It’s like the jambalaya Louisiana dish. Rice absorbs the juicy flavor and turns orange when cooked. It is one of the most popular meals in the country. It is available in most restaurants or sold by street vendors at an affordable price.
Without this delicious side dish, the list of traditional food in Ghana would not be complete. Usually sold as a snack or side dish, made by deep-frying ripe plantain soaked in a mixture of pepper, ginger, and garlic. The aroma, the crispness, and the sweet plantains just delicious. Many street vendors in Africa also often sell kelewele as desserts. Some chefs like to add peanuts, cloves, nutmeg, or cinnamon to the mixture to add a layer of flavor to the kelewele.
Experiencing and trying local traditional food also provides cultural education.Megastronomy