Are you craving a taste of West Africa’s culinary delights? Look no further! Ghana, a country known for its rich cultural heritage and vibrant cuisine, offers a plethora of dishes that are sure to tantalize your taste buds. From hearty stews and soups to flavorful rice dishes and sweet treats, there’s something for everyone in this West African nation.
In this article, we’ll take you on a culinary journey through Ghana, highlighting 19 mouthwatering recipes that are perfect for every occasion. Whether you’re looking for a comforting bowl of waakye with stew and shito or a delicious plate of banku with tilapia and hot pepper sauce, we’ve got you covered.
So, let’s get started and explore the flavors of Ghana!
Jollof Rice with Grilled Chicken
This recipe combines the flavors of West Africa and the Caribbean to create a mouth-watering dish that’s perfect for any meal. Tender grilled chicken pairs perfectly with the spicy jollof rice, making it an ideal choice for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 boneless chicken breasts
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large pot, combine rice, water, oil, onion, garlic, cumin, paprika, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
3. Grill chicken for 5-6 minutes per side or until cooked through.
4. In a small bowl, whisk together soy sauce and lime juice. Brush mixture on chicken during last minute of grilling.
5. Serve grilled chicken with jollof rice and garnish with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Waakye with Stew and Shito
This classic Ghanaian dish is a staple breakfast option that combines the comforting flavors of waakye, stew, and shito. A hearty and aromatic meal perfect for any time of day.
Ingredients:
– 1 cup waakye (fermented corn dough)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup beef or chicken stew (homemade or store-bought)
– 2-3 shito peppers, sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Wash and soak the waakye in water for at least 30 minutes.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
3. Add cumin, salt, and pepper; stir well.
4. Drain and rinse the waakye, then add it to the pot. Stir gently to combine with the spice mixture.
5. Pour in the stew and bring to a simmer. Reduce heat to low and let cook for 10-15 minutes or until the waakye is fully cooked.
6. Add sliced shito peppers to the pot; stir well. Let cook for an additional 2-3 minutes.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Banku with Tilapia and Hot Pepper Sauce
Banku, a traditional West African cornmeal pudding, pairs perfectly with the bold flavors of tilapia and hot pepper sauce. This recipe combines the two for a flavorful and spicy dish.
Ingredients:
– 1 cup cornmeal
– 1/2 cup water
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 4 tilapia fillets (6 ounces each)
– 1/4 cup hot pepper sauce
– 2 cloves garlic, minced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cornmeal and water. Gradually add salt and mix until smooth.
3. Heat oil in a non-stick skillet over medium heat. Pour in the Banku mixture and cook for 5 minutes or until slightly thickened.
4. Prepare tilapia by seasoning with garlic and hot pepper sauce. Place fillets on top of the Banku mixture and cook for an additional 2-3 minutes or until fish is cooked through.
5. Serve Banku and tilapia hot, garnished with parsley if desired.
Cooking Time: 15-20 minutes
Fufu with Light Soup and Goat Meat
A traditional West African dish that pairs perfectly with a flavorful goat meat, served with a light and comforting soup.
Ingredients:
– 2 cups of cassava flour
– 1/2 cup of warm water
– 1 pound of goat meat (cut into small pieces)
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of paprika
– Salt and pepper to taste
– 4 cups of water
– 1/4 cup of chopped fresh parsley
Instructions:
1. In a large pot, combine the goat meat, onion, garlic, cumin, paprika, salt, and pepper.
2. Add the vegetable oil and stir well.
3. Pour in the water and bring to a boil. Reduce heat to low and simmer for 30 minutes or until the meat is tender.
4. In a separate bowl, combine the cassava flour and warm water to form a dough.
5. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
6. Divide the dough into small portions and shape each into a ball.
7. Serve the goat meat with the light soup and Fufu balls on the side.
Cooking Time: 45 minutes
Kelewele (Spicy Fried Plantains)
Kelewele (Spicy Fried Plantains)
A classic Haitian dish that combines the sweetness of plantains with a spicy kick, Kelewele is a delicious and addictive snack or side dish.
Ingredients:
– 3-4 ripe plantains
– 1/4 cup vegetable oil
– 1 Scotch bonnet pepper, chopped (optional)
– 2 cloves garlic, minced
– Salt to taste
– 1 tablespoon vinegar (such as apple cider vinegar)
Instructions:
1. Peel the plantains and cut them into 1-inch rounds.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the chopped Scotch bonnet pepper and cook for 1 minute, until fragrant.
4. Add the garlic and cook for another minute, until lightly golden.
5. Add the plantain slices to the skillet and cook for 2-3 minutes on each side, until they are caramelized and tender.
6. Remove the kelewele from the oil with a slotted spoon and drain on paper towels.
7. Sprinkle with salt and vinegar, then serve hot.
Cooking time: 10-12 minutes
Red Red (Bean Stew with Fried Plantains)
Red Red is a hearty and flavorful Caribbean bean stew served with crispy fried plantains. This popular dish from Trinidad and Tobago is perfect for a comforting meal or gathering.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 ripe plantains, sliced into 1-inch rounds
– 1 tablespoon butter
Instructions:
1. In a large pot, combine the soaked and drained red beans, onion, garlic, Scotch bonnet pepper (if using), salt, and black pepper.
2. Add 4 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes or until the beans are tender.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. Serve the stew hot with the crispy fried plantains and a pat of butter.
Cooking Time: 45 minutes
Gari Foto (Gari with Beans and Tomatoes)
A hearty and flavorful Ghanaian dish that combines the staple fufu (gari) with a rich bean and tomato sauce. Perfect for a comforting meal or as a side dish.
Ingredients:
– 1 cup gari
– 1 can black beans, drained and rinsed
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Cook the gari according to package instructions.
2. In a large pan, heat the oil over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, black beans, and diced tomatoes to the pan. Stir well to combine.
4. Bring the mixture to a simmer and let cook for 10-12 minutes or until the flavors have melded together.
5. Serve the bean and tomato sauce over the cooked gari.
Cooking Time: 20-25 minutes
Kenkey with Fried Fish and Pepper Sauce
Kenkey, a popular West African fermented corn dough, pairs perfectly with crispy fried fish and a spicy pepper sauce. This recipe combines the flavors of Africa and the Caribbean in a delicious and easy-to-make dish.
Ingredients:
– 1 block of kenkey (available at most African or Caribbean markets)
– 1 pound of firm white fish (such as tilapia or catfish), cut into small pieces
– Vegetable oil for frying
– 2 large peppers, seeded and chopped
– 2 cloves of garlic, minced
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
– Optional: chopped scallions and lemon wedges for garnish
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry the fish pieces until golden brown, about 3-4 minutes per side. Drain on paper towels.
3. In a separate pan, sauté the chopped peppers and garlic with a tablespoon of vegetable oil until tender.
4. Slice the kenkey into thick rounds and toast lightly in the oven or under the broiler.
5. Serve the fried fish on top of toasted kenkey, topped with pepper sauce.
Cooking Time: 20-25 minutes
Tuo Zaafi with Ayoyo Soup
Experience the harmony of Tibetan and Nepalese flavors with this comforting recipe for Tuo Zaafi, a type of steamed dumpling, served with a rich and savory Ayoyo Soup.
Ingredients:
For Tuo Zaafi:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
Filling:
– 1/2 cup ground meat (beef or mutton)
– 1/2 cup chopped onion
– 1/4 cup chopped cilantro
– 1/4 teaspoon cumin powder
– Salt to taste
For Ayoyo Soup:
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1/2 teaspoon ground cumin
– Salt to taste
Instructions:
1. Prepare the Tuo Zaafi filling by mixing all ingredients together.
2. Knead the flour mixture with warm water until a dough forms. Divide into small balls.
3. Flatten each ball into a thin circle, then place a spoonful of filling in the center. Fold and press edges to seal.
4. Steam the dumplings for 15-20 minutes or cook according to package instructions.
5. Prepare the Ayoyo Soup by sautéing onion, garlic, carrot, and potato in oil until tender. Add water, cumin, and salt. Bring to a boil, then simmer for 10-15 minutes.
Cooking Time: 25-30 minutes
Omo Tuo (Rice Balls with Groundnut Soup)
A traditional West African dish from Ghana and Nigeria, Omo Tuo combines tender rice balls with a rich and creamy groundnut soup. This comforting meal is perfect for a cozy night in or as a special occasion treat.
Ingredients:
For the Rice Balls:
– 2 cups cooked rice
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon vegetable oil
– Water
For the Groundnut Soup:
– 1 cup groundnuts (peanuts)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and black pepper to taste
– Optional: protein of your choice (chicken, beef, or fish)
Instructions:
1. Cook rice according to package instructions. Allow it to cool.
2. Mix flour, salt, and oil in a bowl. Add water gradually until a dough forms.
3. Divide the dough into small portions and shape each into a ball.
4. Bring groundnuts and water to boil. Reduce heat and simmer for 10 minutes.
5. Add onion, garlic, and vegetable oil to the soup. Season with salt and black pepper.
6. Serve rice balls in bowls and ladle the hot Groundnut Soup over them.
Cooking Time: 20-25 minutes
Kokonte with Palm Nut Soup
Kokonte, a popular West African dish, is often served with a rich and creamy palm nut soup. This recipe combines the two for a hearty and flavorful meal.
Ingredients:
– 1 cup dried kokonte seeds
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 cups palm nut soup (recipe below)
Palm Nut Soup:
– 1 cup palm nuts
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 teaspoon ground cumin
– Salt and black pepper, to taste
Instructions:
1. Rinse the kokonte seeds and soak them in water for at least 8 hours or overnight.
2. Drain and grind the soaked kokonte seeds into a smooth paste using a blender or food processor.
3. Heat the oil in a pan over medium heat. Add the onion, garlic, and ginger; cook until the onion is translucent.
4. Stir in the ground cumin, turmeric powder, salt, and black pepper. Cook for 1 minute.
5. Add the kokonte paste and palm nut soup to the pan. Simmer for 10-15 minutes or until the soup has thickened slightly.
Cooking Time: 20-25 minutes
Okro Stew with Smoked Fish
Okro Stew with Smoked Fish Recipe
Summary: This hearty West African-inspired stew combines the rich flavors of smoked fish, okra, and spices for a satisfying and comforting meal.
Ingredients:
– 1 lb smoked fish (such as tilapia or catfish), flaked
– 2 cups okra, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper to taste
– 2 tbsp vegetable oil
– 2 cups water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and Scotch bonnet pepper (if using) and sauté until the onion is translucent.
3. Add the flaked smoked fish and cook for 2-3 minutes.
4. Stir in the cumin, paprika, salt, and black pepper.
5. Add the chopped okra and water to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the okra is tender.
Cooking Time: 30-40 minutes
Ghanaian Egg Stew with Boiled Yam
This hearty stew is a staple in many Ghanaian households, made with a rich egg-based sauce and boiled yam. It’s a comforting and flavorful dish that’s perfect for any meal.
Ingredients:
– 2 large eggs
– 1 medium-sized onion, chopped
– 2 cloves of garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1/4 cup vegetable oil
– 1 tablespoon tomato paste
– 2 cups chicken broth
– Salt and black pepper to taste
– 2-3 large yams, peeled and boiled until tender
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine eggs, onion, garlic, and Scotch bonnet pepper (if using). Blend until smooth.
2. Heat the oil in a large saucepan over medium heat. Add the blended egg mixture and cook, stirring constantly, until thickened and creamy.
3. Stir in tomato paste, chicken broth, salt, and black pepper. Bring to a simmer.
4. Reduce heat to low and let stew cook for 10-15 minutes or until desired consistency is reached.
5. Serve the stew over boiled yam, garnished with fresh parsley or cilantro leaves.
Cooking Time: 20-25 minutes
Fried Yam with Kontomire Stew
A hearty and flavorful Ghanaian dish that combines the natural sweetness of yams with the bold flavors of kontomire stew.
Ingredients:
– 2-3 large yams, peeled and sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (14.5 oz) kontomire paste
– 1 cup beef or chicken broth
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Fry the yam slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
2. In the same skillet, sauté the onion, garlic, and ginger until the onion is translucent.
3. Add the kontomire paste and stir to combine with the onion mixture. Cook for 1 minute.
4. Add the broth and bring to a simmer. Season with salt and pepper to taste.
5. Serve the fried yams with the hot kontomire stew spooned over the top.
Cooking Time: About 20-25 minutes from start to finish.
Gboma Detsi (Spinach Stew with Fish)
This classic Ghanaian dish is a flavorful and nutritious meal that combines the richness of fish with the earthiness of spinach. Gboma detsi is a staple in many West African households, and this recipe will guide you through its preparation.
Ingredients:
– 1 pound of fish (tilapia or catfish work well), cut into small pieces
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the fish and cook until it turns opaque, about 5 minutes.
5. Add the spinach, cumin, paprika, salt, and pepper. Stir well to combine.
6. Pour in the water and bring the mixture to a boil.
7. Reduce heat and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Grilled Kebabs with Groundnut Sauce
Elevate your outdoor cooking game with this flavorful and easy-to-make recipe, featuring juicy kebabs paired with a creamy Groundnut Sauce.
Ingredients:
– 500g mixed meats (chicken, beef, lamb), cut into 1-inch pieces
– 1/2 cup Groundnut paste
– 1/4 cup plain yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– Salt and pepper, to taste
– 10-12 bamboo skewers, soaked in water for 30 minutes
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together Groundnut paste, yogurt, garlic, lemon juice, cumin powder, salt, and pepper.
3. Thread meat pieces onto skewers, leaving a small space between each piece.
4. Brush kebabs with the Groundnut sauce mixture, ensuring even coating.
5. Grill kebabs for 8-10 minutes per side, or until cooked through.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 16-20 minutes
Beans and Ripe Plantain Porridge
Warm up with a comforting bowl of Beans and Ripe Plantain Porridge, a hearty dish that’s perfect for any time of day. This recipe combines the creamy texture of ripe plantains with the nutty flavor of beans.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 ripe plantains, peeled and chopped
– 2 cups water or vegetable broth
– 1 onion, chopped
– 1 clove garlic, minced
– Salt to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, combine soaked black beans, chopped plantains, water or broth, onion, and garlic.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes or until beans are tender.
3. Season with salt to taste.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30 minutes
Tom Brown Porridge with Fresh Milk
A classic comfort food recipe that’s easy to make and perfect for a chilly morning. This porridge is creamy, flavorful, and packed with nutritious oats.
Ingredients:
– 1 cup rolled oats
– 2 cups fresh milk (whole, skim, or any preferred type)
– 1/4 teaspoon salt
– Optional: sweetener of your choice (e.g., sugar, honey, maple syrup)
Instructions:
1. In a medium saucepan, bring the milk to a gentle simmer over medium heat.
2. Add the oats and salt. Whisk continuously until the mixture thickens and the oats have absorbed most of the liquid, about 5-7 minutes.
3. Remove from heat. If desired, add your preferred sweetener and stir until dissolved.
4. Pour into bowls and serve immediately.
Cooking Time: Approximately 10 minutes
Bofrot (Ghanaian Doughnuts)
A classic Ghanaian dessert, Bofrot is a sweet treat that’s perfect for any occasion. These fluffy doughnuts are deep-fried to perfection and coated in a sweet syrup.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup milk
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add warm water to the dry ingredients and mix until a smooth batter forms.
3. Knead the dough for 5 minutes and let it rest for 30 minutes.
4. Heat oil in a deep frying pan to 375°F (190°C).
5. Using a spoon, drop small balls of dough into the hot oil, about 1/2 cupfuls.
6. Fry the doughnuts for 3-4 minutes on each side or until golden brown.
7. Remove from oil and place on paper towels to drain excess oil.
8. Mix sugar, brown sugar, and milk in a bowl to make the syrup.
9. Toss fried doughnuts in the syrup until well coated.
Cooking Time: 15-20 minutes
Summary
Discover the rich flavors and aromas of Ghana with these 19 delicious recipes for every occasion. From Jollof Rice with Grilled Chicken to Gboma Detsi Spinach Stew with Fish, explore traditional dishes like Waakye with Stew and Shito, Banku with Tilapia and Hot Pepper Sauce, and many more. Also included are modern twists on classics, such as Grilled Kebabs with Groundnut Sauce and Beans and Ripe Plantain Porridge. Whether you’re looking for a hearty breakfast or a satisfying dinner, these recipes showcase the best of Ghanaian cuisine.
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