Ooh, get ready to spice up your kitchen routine! Ghanaian cuisine bursts with vibrant flavors that turn everyday meals into celebrations. Whether you’re craving comforting stews, quick weeknight dinners, or dishes perfect for sharing with friends, this collection brings West African warmth to your table. Let’s explore 19 delicious recipes that’ll make every occasion feel special—your taste buds are in for a treat!
Jollof Rice with Grilled Chicken
Oozing with smoky, spicy warmth, this West African classic brings vibrant flavor to any table. It’s a one-pot wonder that’s surprisingly simple to master, delivering a deeply satisfying meal with minimal fuss. Perfect for weeknights or feeding a crowd, it’s guaranteed to become a new favorite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of boneless, skinless chicken breasts
– A generous glug of vegetable oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– A 6-oz can of tomato paste
– A 14.5-oz can of diced tomatoes
– Two cups of long-grain white rice
– Three cups of chicken broth
– A couple of bay leaves
– A teaspoon of dried thyme
– A teaspoon of smoked paprika
– Half a teaspoon of cayenne pepper (or more if you like heat!)
– A splash of water
– Salt and black pepper
Instructions
1. Season the chicken breasts generously with salt and black pepper on both sides.
2. Heat a large glug of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
3. Place the chicken breasts in the hot oil and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
4. Remove the chicken from the pot and set it aside on a plate to rest. Tip: Letting the chicken rest ensures it stays juicy when sliced later.
5. In the same pot, add the chopped onion and cook for 5 minutes over medium heat until softened and translucent.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the tomato paste to the pot and cook, stirring constantly, for 2 minutes to deepen its flavor and color.
8. Pour in the can of diced tomatoes (with their juices), the chicken broth, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Stir well to combine.
9. Bring the mixture to a boil over high heat, then reduce the heat to maintain a steady simmer.
10. Rinse the two cups of rice under cold water in a fine-mesh strainer until the water runs clear. Tip: Rinsing removes excess starch for fluffier, less sticky rice.
11. Stir the rinsed rice into the simmering tomato broth mixture.
12. Cover the pot with a tight-fitting lid and let it simmer over low heat for 20 minutes. Do not lift the lid during this time. Tip: Keeping the lid on traps steam, which is crucial for perfectly cooked rice.
13. After 20 minutes, remove the pot from the heat. Let it sit, still covered, for 10 minutes to allow the rice to finish steaming and absorb any remaining liquid.
14. While the rice rests, slice the grilled chicken breasts against the grain into thin strips.
15. Fluff the rested jollof rice gently with a fork to separate the grains.
16. Discard the bay leaves from the rice.
17. Taste the rice and adjust the seasoning with more salt or black pepper if needed.
18. Serve the fluffy jollof rice immediately, topped with the sliced grilled chicken.
Dense with flavor, each grain of rice is perfectly separate yet coated in the rich, spiced tomato sauce. The smoky paprika and cayenne give it a gentle warmth that pairs beautifully with the simple, juicy chicken. For a fun twist, serve it with fried plantains on the side or top it with a fried egg for extra richness.
Waakye with Stew and Shito
Zesty and comforting, this Ghanaian staple combines rice and beans with rich stew and spicy shito. It’s a complete meal that delivers bold flavors and satisfying textures in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 2 cups of long-grain rice
– 1 cup of black-eyed peas, soaked overnight
– 1 pound of beef stew meat, cut into chunks
– 2 large tomatoes, chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon of tomato paste
– 2 tablespoons of vegetable oil
– 4 cups of water
– A splash of soy sauce
– A couple of dried chili peppers
– Salt to taste
Instructions
1. Rinse the rice and black-eyed peas under cold water until it runs clear.
2. In a large pot, combine the rice, black-eyed peas, and 4 cups of water.
3. Bring to a boil over high heat, then reduce to a simmer and cover.
4. Cook for 45 minutes until the rice and peas are tender and water is absorbed. Tip: Don’t stir too much to avoid mushiness.
5. While that cooks, heat vegetable oil in a skillet over medium-high heat.
6. Add the beef chunks and brown on all sides for about 5 minutes.
7. Remove the beef and set aside, leaving the oil in the skillet.
8. In the same skillet, sauté the chopped onion and minced garlic for 3 minutes until fragrant.
9. Add the chopped tomatoes and tomato paste, cooking for 5 minutes until softened.
10. Return the beef to the skillet, add a splash of soy sauce, and pour in enough water to cover.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the beef is tender. Tip: Skim off any foam for a clearer stew.
12. For the shito, blend the dried chili peppers with a bit of water into a paste.
13. In a small pan, heat a tablespoon of oil and fry the chili paste for 2 minutes until dark and aromatic. Tip: Use low heat to prevent burning.
14. Season the stew with salt to taste and let it simmer uncovered for 5 more minutes to thicken.
15. Serve the waakye hot, topped with the stew and a dollop of shito on the side.
Gently fluff the waakye to keep it light and separate. The stew should be rich and savory, balancing the hearty rice and beans. For a creative twist, serve with fried plantains or a side of avocado to cool the spicy shito.
Banku with Tilapia and Hot Pepper Sauce
A traditional Ghanaian staple, banku with tilapia and hot pepper sauce delivers bold flavors and satisfying textures. This fermented corn and cassava dough pairs perfectly with crispy fried fish and a spicy, aromatic sauce. It’s a complete meal that’s both comforting and exciting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of fermented corn dough (available at African markets)
– 1 cup of cassava flour
– 4 tilapia fillets, about 6 ounces each
– A couple of tablespoons of vegetable oil for frying
– 1 onion, roughly chopped
– 2 tomatoes, chopped
– 2 cloves of garlic, minced
– 1 Scotch bonnet pepper, seeds removed for less heat
– A splash of water to blend the sauce
– Salt to season everything
Instructions
1. Mix the fermented corn dough and cassava flour in a large bowl with 3 cups of water until smooth.
2. Pour the mixture into a pot and cook over medium heat, stirring constantly with a wooden spoon for 15 minutes until it thickens into a stretchy dough. Tip: Keep stirring to prevent lumps and achieve that signature elastic texture.
3. Shape the banku into oval balls using wet hands to prevent sticking, and set aside covered to keep warm.
4. Season the tilapia fillets with salt on both sides.
5. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat until it shimmers, about 350°F.
6. Fry the tilapia for 4-5 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking and a perfect crust.
7. Remove the tilapia and set it on a paper towel-lined plate to drain excess oil.
8. In the same skillet, add the chopped onion, tomatoes, garlic, and Scotch bonnet pepper, sautéing for 5 minutes until softened.
9. Transfer the sautéed mixture to a blender, add a splash of water, and blend until smooth to create the hot pepper sauce.
10. Return the sauce to the skillet and simmer over low heat for 10 minutes, stirring occasionally. Tip: Simmering deepens the flavors and thickens the sauce nicely.
11. Serve the banku balls with the crispy tilapia and a generous spoonful of the hot pepper sauce on the side.
What makes this dish special is the contrast between the soft, slightly tangy banku and the flaky, crunchy tilapia. The hot pepper sauce adds a fiery kick that ties everything together. For a fun twist, try wrapping small portions in banana leaves for an authentic presentation.
Fufu with Light Soup and Goat Meat
Hailing from West Africa, this comforting meal combines soft fufu with a flavorful broth and tender goat. It’s a hearty, hands-on dish perfect for sharing. Let’s get straight to it.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 2 hours
Ingredients
– 2 pounds of goat meat, cut into chunks
– 1 large onion, roughly chopped
– 4 cloves of garlic, minced
– a thumb-sized piece of ginger, grated
– 2 medium tomatoes, chopped
– 1 scotch bonnet pepper (optional, for heat)
– 8 cups of water
– a couple of bay leaves
– a splash of vegetable oil
– 2 cups of cassava flour (for the fufu)
– salt, about 1 tablespoon
Instructions
1. In a large pot, heat a splash of vegetable oil over medium-high heat.
2. Add the goat meat chunks and sear until browned on all sides, about 5-7 minutes.
3. Toss in the chopped onion, minced garlic, and grated ginger, cooking until fragrant, roughly 3 minutes.
4. Stir in the chopped tomatoes and scotch bonnet pepper, letting them soften for 5 minutes.
5. Pour in 8 cups of water and add the bay leaves and 1 tablespoon of salt.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the goat meat is tender.
7. While the soup simmers, prepare the fufu: in a separate pot, bring 2 cups of water to a boil.
8. Gradually whisk in 2 cups of cassava flour, stirring constantly to avoid lumps.
9. Reduce heat to low and cook the mixture, kneading with a wooden spoon, until it forms a smooth, thick dough, about 10 minutes. Tip: Wet your hands slightly to shape the fufu into balls without sticking.
10. Once the soup is done, skim off any excess fat from the surface for a cleaner broth. Tip: Taste and adjust salt if needed, but avoid over-salting as flavors concentrate.
11. Serve the hot soup in bowls with goat meat pieces and a side of fufu balls. Tip: Use the fufu to scoop up the soup—it’s traditional and fun!
Just dive in: the fufu is delightfully soft and pillowy, soaking up the light, aromatic soup with hints of ginger and tomato. The goat meat falls apart tenderly, making each bite rich and satisfying. For a twist, try adding leafy greens like spinach in the last few minutes of cooking for extra color and nutrients.
Kelewele (Spicy Fried Plantains)
Just when you think plantains can’t get any better, Ghana’s kelewele proves otherwise. This spicy fried street food transforms ripe plantains into crispy, fiery bites that are impossible to stop eating. It’s the perfect sweet-savory snack that comes together in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 3 ripe plantains (yellow with black spots)
– A couple of tablespoons of vegetable oil for frying
– A teaspoon of grated ginger
– A couple of cloves of garlic, minced
– A teaspoon of cayenne pepper
– Half a teaspoon of ground cloves
– A pinch of salt
Instructions
1. Peel the 3 ripe plantains and slice them into 1-inch chunks.
2. In a bowl, combine the plantain chunks with the teaspoon of grated ginger, minced garlic cloves, teaspoon of cayenne pepper, half teaspoon of ground cloves, and pinch of salt. Toss until evenly coated. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. Heat a couple of tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
4. Carefully add the seasoned plantain chunks in a single layer without overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. Tip: Work in batches if needed to avoid steaming.
5. Use a slotted spoon to transfer the fried plantains to a paper towel-lined plate to drain excess oil. Tip: Sprinkle with an extra pinch of salt while hot for maximum flavor.
6. Serve immediately while still warm and crispy.
What you get are plantains with a crispy exterior that gives way to a soft, sweet interior, all wrapped in a warm, spicy kick from the ginger and cayenne. Try serving them alongside grilled chicken or as a bold topping for black bean bowls—they add an addictive crunch and heat that elevates any meal.
Red Red (Bean Stew with Fried Plantains)
Whip up this hearty Ghanaian classic for a cozy, flavorful meal that’s both satisfying and simple to make. Red Red combines creamy black-eyed peas with sweet, caramelized plantains for a comforting stew that’s perfect over rice or enjoyed on its own. It’s a one-pot wonder that delivers big flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of vegetable oil
– One large onion, chopped
– A few cloves of garlic, minced
– A tablespoon of grated ginger
– A couple of ripe tomatoes, diced
– A tablespoon of tomato paste
– Two 15-ounce cans of black-eyed peas, drained and rinsed
– A cup of vegetable broth
– A teaspoon of smoked paprika
– A pinch of cayenne pepper
– Salt to season
– Two ripe plantains, sliced into half-inch rounds
– A splash of oil for frying
Instructions
1. Heat a couple of tablespoons of vegetable oil in a large pot over medium heat.
2. Add the chopped onion and cook for 5 minutes until softened, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Tip: Use fresh ginger for a brighter, more aromatic flavor—it makes a noticeable difference.
5. Add the diced tomatoes and tomato paste, cooking for 5 minutes until the tomatoes break down.
6. Pour in the drained black-eyed peas and vegetable broth, stirring to combine.
7. Season with smoked paprika, cayenne pepper, and salt, then bring to a simmer.
8. Reduce heat to low, cover, and let it simmer for 30 minutes to allow the flavors to meld.
9. Tip: Don’t skip the simmering time—it’s key for developing the stew’s rich, cohesive taste.
10. While the stew simmers, heat a splash of oil in a separate skillet over medium-high heat.
11. Fry the plantain slices for 2-3 minutes per side until golden brown and caramelized.
12. Tip: Use ripe, yellow plantains with black spots for the best sweetness and texture when fried.
13. Remove the plantains from the skillet and drain on paper towels.
14. After 30 minutes, check the stew—it should be thick and the peas tender. Adjust seasoning if needed.
15. Serve the stew hot, topped with the fried plantains.
Hearty and aromatic, this stew boasts a creamy texture from the black-eyed peas, balanced by the smoky paprika and subtle heat. The fried plantains add a sweet, crispy contrast that makes each bite dynamic. Try it over a bed of jasmine rice or with a side of avocado for a complete, comforting meal.
Gari Foto (Gari with Beans and Tomatoes)
Venturing beyond the usual comfort foods, Gari Foto brings West African flair to your kitchen with its hearty combination of cassava granules, beans, and tomatoes. This one-pot wonder is surprisingly simple to make and delivers a satisfying, savory meal that’s both filling and flavorful. Perfect for a quick weeknight dinner or a cozy weekend lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of gari (cassava granules)
– A can of black-eyed peas, drained and rinsed
– A couple of ripe tomatoes, chopped
– One medium onion, diced
– A couple of cloves of garlic, minced
– A splash of vegetable oil
– A teaspoon of smoked paprika
– Half a teaspoon of cayenne pepper (optional for heat)
– A couple of cups of vegetable broth
– Salt to season
Instructions
1. Heat a splash of vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion turns translucent, about 5 minutes.
3. Stir in the chopped tomatoes, cooking until they soften and release their juices, roughly 5 minutes.
4. Sprinkle in the smoked paprika and cayenne pepper, stirring for 30 seconds to toast the spices and enhance their flavor.
5. Pour in the drained black-eyed peas and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 10 minutes to let the flavors meld.
7. Gradually add the gari to the pot, stirring constantly to prevent clumps and ensure even absorption.
8. Continue cooking uncovered for another 5 minutes, stirring occasionally, until the gari thickens and the mixture reaches a porridge-like consistency.
9. Season with salt, taste-testing to adjust as needed, then remove from heat.
10. Let it sit for 2 minutes off the heat to settle before serving.
Packed with a soft, slightly grainy texture from the gari, this dish offers a comforting chewiness balanced by the creamy beans and tangy tomatoes. Serve it warm as a standalone meal, or pair it with grilled fish or plantains for a heartier spread—leftovers reheat beautifully for a quick next-day lunch.
Kenkey with Fried Fish and Pepper Sauce
Nestled in West African cuisine, Kenkey with Fried Fish and Pepper Sauce delivers bold flavors and hearty satisfaction. This fermented corn dough pairs perfectly with crispy fish and spicy sauce for a comforting meal that’s both traditional and approachable.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of corn dough (look for fermented cornmeal in African stores)
– 4 medium tilapia fillets, patted dry
– 1 cup of vegetable oil for frying
– 4 medium tomatoes, roughly chopped
– 2 medium onions, one sliced and one diced
– 3 scotch bonnet peppers, stems removed
– 3 cloves of garlic, minced
– A splash of water
– A couple of teaspoons of salt
– A pinch of black pepper
Instructions
1. Mix 2 cups of corn dough with 1 cup of water and a teaspoon of salt in a large bowl until smooth.
2. Divide the dough into 4 portions and wrap each tightly in aluminum foil, forming oval shapes.
3. Steam the wrapped dough packets in a steamer basket over boiling water for 30 minutes until firm to the touch.
4. Pat 4 tilapia fillets dry with paper towels and season both sides with a teaspoon of salt and a pinch of black pepper.
5. Heat 1 cup of vegetable oil in a large skillet to 350°F, checking with a thermometer for accuracy.
6. Fry the tilapia fillets in the hot oil for 4-5 minutes per side until golden brown and crispy, then drain on paper towels.
7. In a blender, combine 4 chopped tomatoes, 2 scotch bonnet peppers, 3 minced garlic cloves, and a diced onion with a splash of water, blending until smooth.
8. Heat 2 tablespoons of the frying oil in a saucepan over medium heat and sauté the sliced onion for 3 minutes until translucent.
9. Pour the blended pepper mixture into the saucepan and simmer for 10 minutes, stirring occasionally until thickened.
10. Season the sauce with a teaspoon of salt, adjusting to your preference, and cook for another 2 minutes.
11. Unwrap the steamed kenkey from the foil and slice each portion into thick rounds.
12. Arrange the kenkey slices on plates, top with fried tilapia, and drizzle generously with the pepper sauce.
Always test the oil temperature before frying to prevent soggy fish—a breadcrumb should sizzle immediately. For a smoother sauce, strain the blended mixture through a fine sieve to remove seeds. Let the kenkey cool slightly before slicing to maintain its shape and texture.
A satisfyingly soft and slightly tangy kenkey contrasts with the crispy, flaky fish, while the fiery pepper sauce ties it all together. Serve it family-style with extra sauce on the side for dipping, or add a squeeze of lime to brighten the flavors.
Tuo Zaafi with Ayoyo Soup
Mashed yam flour transforms into a silky dough, while ayoyo leaves simmer into a vibrant green soup that’s both earthy and bright. This West African staple pairs chewy, stretchy Tuo Zaafi with a light, nutritious broth—perfect for a comforting yet lively meal. Keep it simple: the magic lies in the textures and fresh ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups of yam flour (like pounded yam flour)
– 6 cups of water, divided
– A big bunch of ayoyo leaves (about 4 cups, chopped; substitute with spinach if needed)
– 1 medium onion, finely diced
– 2 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 1 scotch bonnet pepper, whole (optional for heat)
– A couple of smoked turkey wings or 4 oz smoked fish (like mackerel)
– A splash of palm oil (about 2 tbsp)
– 1 tsp of salt
Instructions
1. In a large pot, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in the yam flour to avoid lumps, then reduce heat to medium-low and stir constantly with a wooden spoon for 10 minutes until it forms a smooth, thick dough. Tip: Stir vigorously to prevent sticking and achieve a stretchy texture.
3. Remove the dough, cover with a damp cloth, and set aside to keep warm.
4. In another pot, heat the palm oil over medium heat and sauté the onion, garlic, and ginger for 3–4 minutes until fragrant and softened.
5. Add the smoked turkey wings or fish and the whole scotch bonnet pepper, then pour in the remaining 2 cups of water and salt.
6. Bring to a simmer, cover, and cook for 15 minutes to infuse the broth with smoky flavor. Tip: Don’t chop the pepper—it adds subtle heat without overpowering the soup.
7. Stir in the chopped ayoyo leaves and cook uncovered for 5 minutes until wilted and bright green. Tip: Add the leaves last to retain their vibrant color and nutrients.
8. Discard the scotch bonnet pepper and adjust seasoning if needed.
9. To serve, scoop portions of the warm Tuo Zaafi dough into bowls and ladle the hot ayoyo soup over the top.
Knead the dough briefly before serving for extra chewiness, and enjoy the contrast of the soft, pillowy Tuo Zaafi with the light, herbaceous soup. For a creative twist, top with extra smoked fish or a squeeze of lime to brighten the earthy flavors.
Omo Tuo (Rice Balls with Groundnut Soup)
Rarely do comfort foods combine such satisfying textures with bold, nutty flavors. Omo Tuo delivers soft rice balls swimming in a rich, spicy groundnut soup that warms you from the inside out. It’s a West African staple that feels both hearty and deeply flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of long-grain white rice
– 6 cups of water, divided
– A big splash of vegetable oil
– 1 large onion, roughly chopped
– 3 cloves of garlic, minced
– A 1-inch piece of fresh ginger, grated
– 1 cup of creamy peanut butter (the unsweetened kind)
– 4 cups of chicken or vegetable broth
– 1 can (14.5 oz) of diced tomatoes
– 1 Scotch bonnet or habanero pepper (optional, for heat)
– A couple of bay leaves
– 1 tsp of smoked paprika
– Salt, to season
Instructions
1. Rinse the 2 cups of rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice with 4 cups of water and a pinch of salt.
3. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until the water is absorbed. Tip: Let it steam off the heat for 5 minutes for fluffier rice.
4. While the rice cooks, heat a big splash of vegetable oil in a large pot or Dutch oven over medium heat.
5. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Add the 1 cup of peanut butter to the pot, stirring constantly for 2 minutes to toast it lightly.
8. Pour in the 4 cups of broth and the can of diced tomatoes with their juices, stirring to combine.
9. Add the Scotch bonnet pepper (if using), bay leaves, and 1 tsp of smoked paprika.
10. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. Tip: If it thickens too much, add a splash of the remaining water.
11. After simmering, remove the bay leaves and pepper. Use an immersion blender to puree the soup until smooth, or transfer carefully to a blender in batches.
12. Season the soup with salt to your liking and keep warm.
13. Wet your hands with some of the remaining water and shape the cooked rice into small, compact balls, about the size of a golf ball. Tip: Keep your hands damp to prevent sticking.
14. To serve, ladle the hot groundnut soup into bowls and place 2-3 rice balls in each.
Creating this dish rewards you with a creamy, velvety soup that clings to the soft, dense rice balls. The peanut butter base offers a deep, savory nuttiness, perfectly balanced by the gentle heat from the pepper and aromatics. For a fun twist, try crumbling some extra roasted peanuts on top for added crunch, or serve it alongside a simple green salad to cut through the richness.
Kokonte with Palm Nut Soup
Packed with earthy flavor and rich tradition, Kokonte with Palm Nut Soup offers a hearty West African meal. This combination pairs fermented cassava dough with a nutty, aromatic soup for a satisfying experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of cassava flour
– A splash of water, about 1 cup
– A couple of palm nuts, about 1 cup worth
– A handful of smoked fish, roughly 8 oz
– A spoonful of crayfish powder, about 2 tbsp
– A pinch of salt, to start
– A dash of chili pepper, about 1 tsp
– A glug of palm oil, about ¼ cup
– An onion, chopped
– A clove of garlic, minced
Instructions
1. Boil the palm nuts in 4 cups of water for 30 minutes until soft, then pound them to extract the pulp and strain it to get the palm nut cream—this forms the soup base.
2. Heat the palm oil in a pot over medium heat until it shimmers, about 2 minutes, then sauté the chopped onion and minced garlic until fragrant, roughly 3 minutes.
3. Add the palm nut cream to the pot and bring it to a gentle simmer, stirring occasionally to prevent sticking, and let it cook for 15 minutes to thicken slightly.
4. Stir in the smoked fish, crayfish powder, salt, and chili pepper, and simmer for another 10 minutes until the flavors meld and the soup is aromatic.
5. In a separate bowl, mix the cassava flour with the splash of water to form a smooth, pliable dough, kneading it for 2-3 minutes until no lumps remain.
6. Shape the dough into small balls or patties, about 2 inches in diameter, and set them aside on a lightly floured surface to prevent sticking.
7. Drop the dough pieces into the simmering soup, cover the pot, and cook for 5 minutes until they float to the surface and are cooked through.
8. Serve hot directly from the pot, ladling the soup over the kokonte in bowls.
Zesty and comforting, this dish boasts a chewy texture from the kokonte that contrasts with the creamy, nutty soup. For a creative twist, garnish with fresh herbs or serve alongside fried plantains to balance the richness.
Okro Stew with Smoked Fish
Venturing into West African comfort food brings us to this hearty okro stew with smoked fish—a savory, slimy-textured delight that’s surprisingly easy to make at home. It’s a one-pot wonder perfect for a cozy dinner, delivering deep umami and a unique, satisfying consistency. Grab your pot and let’s get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of palm oil
– One large onion, chopped
– Two cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– Two large tomatoes, blended into a smooth puree
– A pound of fresh okra, sliced into rounds
– Half a pound of smoked fish (like mackerel), deboned and flaked
– A teaspoon of ground crayfish
– A teaspoon of ground dried shrimp
– Two cups of chicken or vegetable broth
– A Scotch bonnet pepper, whole (optional for heat)
– Salt to season
Instructions
1. Heat the palm oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion and sauté until translucent, roughly 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Pour in the blended tomato puree and cook for 10 minutes, stirring frequently, until the mixture thickens and the oil separates slightly at the edges—this deepens the flavor base.
5. Add the sliced okra and cook for 5 minutes, stirring to coat it in the tomato mixture; this helps reduce the sliminess if you prefer a milder texture.
6. Pour in the chicken broth, then add the flaked smoked fish, ground crayfish, ground dried shrimp, and whole Scotch bonnet pepper if using.
7. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes to let the flavors meld.
8. Season with salt, taste, and adjust if needed, then simmer uncovered for 5 more minutes to thicken slightly.
9. Remove the Scotch bonnet pepper before serving if you added it for a controlled spice level.
Earthy and rich, this stew boasts a velvety, slightly slimy texture from the okra that clings beautifully to rice or fufu. The smoked fish infuses every bite with a deep, savory punch, making it a standout for adventurous eaters—try it with a side of fried plantains for a sweet contrast.
Ghanaian Egg Stew with Boiled Yam
Unfussy comfort food doesn’t get better than this Ghanaian egg stew with boiled yam. Use whatever eggs you have on hand—it’s a flexible pantry meal that comes together fast. The rich tomato sauce clings to the soft yam for a satisfying bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 large eggs
– 1 large yam, peeled and cut into 1-inch chunks
– 1 cup of diced onion
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of crushed tomatoes
– 2 tbsp of vegetable oil
– 1 tsp of ground ginger
– 1/2 tsp of smoked paprika
– A couple of bay leaves
– A splash of water, about 1/4 cup
– Salt to season
Instructions
1. Place the yam chunks in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes until fork-tender. Drain and set aside.
2. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
5. Pour in the crushed tomatoes, then add the ground ginger, smoked paprika, bay leaves, and a splash of water. Tip: The water helps prevent the tomatoes from sticking and creates a saucier base.
6. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
7. Crack the eggs directly into the simmering stew, spacing them evenly apart. Tip: For neat presentation, crack each egg into a small bowl first, then slide it into the stew.
8. Cover the skillet and cook for 5–7 minutes until the egg whites are fully set but the yolks are still runny. Tip: Check doneness by gently shaking the pan—the whites should not jiggle.
9. Season the stew lightly with salt, then remove the bay leaves.
10. Divide the boiled yam among bowls and ladle the egg stew over the top.
Yolks should be gloriously runny, mingling with the smoky, tomato-rich sauce. The soft yam soaks up every bit of flavor—try crumbling a few boiled eggs over the top for extra texture. Leftovers reheat beautifully for a quick lunch the next day.
Fried Yam with Kontomire Stew
Zesty and comforting, this West African-inspired dish pairs crispy fried yam with a vibrant spinach stew. It’s a hearty, satisfying meal that comes together with straightforward techniques and bold flavors. You’ll love the contrast between the crunchy yam and the rich, savory stew.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– A couple of large yams, peeled and cut into 1/2-inch thick sticks
– About 4 cups of vegetable oil for frying
– A big bunch of fresh spinach, roughly chopped (about 6 cups packed)
– One large onion, finely diced
– Three cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– A tablespoon of tomato paste
– A couple of smoked turkey wings or a ham hock (optional for depth)
– A teaspoon of ground ginger
– A teaspoon of paprika
– A splash of water or broth, about 1/2 cup
– Salt to season as you go
Instructions
1. Heat the vegetable oil in a deep pot or Dutch oven to 350°F over medium-high heat, using a thermometer to check—this ensures the yam fries evenly without burning.
2. Pat the yam sticks completely dry with paper towels to prevent oil splatter, then fry them in batches for 8–10 minutes until golden brown and crispy, transferring to a paper towel-lined plate to drain.
3. In a separate large skillet, sauté the diced onion over medium heat for 5 minutes until translucent, then add the minced garlic and cook for 1 more minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, then add the canned diced tomatoes, smoked turkey wings (if using), ground ginger, and paprika, simmering for 10 minutes.
5. Tip: For a richer stew, let it simmer uncovered to thicken slightly, stirring occasionally to prevent sticking.
6. Add the chopped spinach and a splash of water or broth, cooking for 5–7 minutes until the spinach wilts and the stew thickens, seasoning with salt as needed.
7. Tip: Taste the stew halfway through and adjust salt—it should be savory but not overpowering to complement the yam.
8. Serve the fried yam hot alongside the kontomire stew, spooning the stew over or dipping the yam pieces directly.
9. Tip: For extra crunch, keep the fried yam in a warm oven at 200°F while finishing the stew to maintain its texture.
Hearty and flavorful, this dish offers a delightful mix of textures with the yam’s crisp exterior giving way to a soft, starchy center. The stew brings a tangy, earthy note from the spinach and tomatoes, balanced by warm spices. Try serving it with a side of grilled fish or a simple salad for a complete meal that’s both comforting and vibrant.
Gboma Detsi (Spinach Stew with Fish)
A hearty West African stew that transforms simple spinach into a vibrant, protein-packed meal. Gboma Detsi combines tender fish with earthy greens in a rich, aromatic tomato base. It’s a one-pot wonder that’s both nourishing and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound of firm white fish fillets (like cod or tilapia), cut into chunks
– A big bunch of fresh spinach, roughly chopped (about 8 cups)
– 1 large onion, finely diced
– 3 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– 2 tablespoons of tomato paste
– 1 tablespoon of vegetable oil
– 1 teaspoon of smoked paprika
– A couple of bay leaves
– A splash of water (about 1/2 cup)
– Salt and black pepper
Instructions
1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring often, until soft and translucent, 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Mix in 2 tablespoons of tomato paste and 1 teaspoon of smoked paprika, cooking for 2 minutes to deepen the flavor.
5. Pour in the entire can of diced tomatoes with their juices and add a splash of water (about 1/2 cup).
6. Drop in a couple of bay leaves, season with salt and black pepper, and bring to a simmer over medium-high heat.
7. Reduce heat to low, cover the pot, and let it simmer for 10 minutes to meld the flavors.
8. Gently place the fish chunks into the simmering tomato base, arranging them in a single layer.
9. Cover the pot again and cook for 5 minutes until the fish is opaque and flakes easily with a fork.
10. Tip in all the chopped spinach, stirring it into the stew until wilted and tender, about 3-4 minutes.
11. Remove the pot from heat and discard the bay leaves before serving.
Kick back and enjoy this stew’s silky texture, where the spinach melts into a velvety sauce that clings to the flaky fish. The smoky paprika adds a warm depth, balancing the bright tomatoes perfectly. Serve it over a mound of steamed rice or with crusty bread to soak up every last drop.
Grilled Kebabs with Groundnut Sauce
Finally, a grilled kebab recipe that actually delivers on flavor without fuss. Forget complicated marinades—this version leans on a rich groundnut sauce for depth, and it comes together fast enough for a weeknight. You’ll get tender, smoky skewers with a creamy, nutty finish that feels special but stays simple.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of chicken breast, cut into 1-inch cubes
– A couple of bell peppers, any color, chopped into 1-inch pieces
– 1 large red onion, cut into 1-inch chunks
– 1 cup of creamy peanut butter (the smooth kind works best)
– 1/4 cup of soy sauce
– 2 tablespoons of honey
– 1 tablespoon of lime juice
– A splash of water, about 1/4 cup
– 1 teaspoon of minced garlic
– 1/2 teaspoon of ground ginger
– 8 wooden skewers, soaked in water for 30 minutes to prevent burning
– A drizzle of olive oil, about 2 tablespoons
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to keep them from charring on the grill.
2. Thread the chicken cubes, bell pepper pieces, and red onion chunks onto the soaked skewers, alternating ingredients for even cooking.
3. Drizzle the assembled kebabs with 2 tablespoons of olive oil and season lightly with salt and pepper.
4. Preheat your grill to medium-high heat, about 400°F, and oil the grates to prevent sticking.
5. Place the kebabs on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until the chicken reaches an internal temperature of 165°F and has nice grill marks.
6. While the kebabs grill, make the sauce: In a small saucepan over low heat, combine 1 cup of creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of lime juice, 1/4 cup of water, 1 teaspoon of minced garlic, and 1/2 teaspoon of ground ginger.
7. Whisk the sauce constantly for 5-7 minutes until it’s smooth and warmed through, adding a splash more water if it gets too thick—this prevents clumping.
8. Remove the kebabs from the grill and let them rest for 3 minutes to keep the juices locked in.
9. Serve the kebabs hot, drizzled generously with the warm groundnut sauce.
Just off the grill, these kebabs offer a smoky char that contrasts with the velvety, nutty sauce. The chicken stays juicy, while the peppers and onions add a sweet crunch. For a twist, pile them over rice or wrap them in warm tortillas with extra sauce for dipping.
Beans and Ripe Plantain Porridge
Let’s make a hearty, comforting pot of beans and ripe plantain porridge. This West African-inspired dish is packed with creamy beans, sweet plantains, and savory spices. It’s a simple, one-pot meal that’s perfect for a cozy dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup of dried black-eyed peas, soaked overnight
– 2 ripe plantains, peeled and sliced into thick rounds
– 1 medium onion, roughly chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon of vegetable oil
– 4 cups of vegetable broth
– A couple of bay leaves
– 1 teaspoon of smoked paprika
– A pinch of salt and black pepper
– A splash of water for adjusting consistency
Instructions
1. Drain the soaked black-eyed peas and rinse them under cold water.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the chopped onion and cook for 3-4 minutes until softened.
4. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes.
5. Pour in the vegetable broth and add the drained black-eyed peas and bay leaves.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
7. After 30 minutes, add the sliced plantains, smoked paprika, salt, and black pepper.
8. Continue simmering uncovered for 10-15 minutes, until the plantains are tender and the porridge thickens slightly.
9. If the porridge is too thick, add a splash of water and stir to reach your desired consistency.
10. Remove the bay leaves and discard them before serving.
A creamy, satisfying bowl with sweet plantains melting into savory beans. The smoked paprika adds a subtle depth that pairs perfectly with the natural sweetness. Try topping it with fresh herbs or a squeeze of lime for a bright finish.
Tom Brown Porridge with Fresh Milk
Satisfying and simple, Tom Brown Porridge with Fresh Milk is a creamy breakfast staple that comes together fast. It’s warm, comforting, and perfect for chilly mornings. You’ll love how the fresh milk makes it extra rich.
Serving: 2 | Pre Time: 2 minutes | Cooking Time: 10 minutes
Ingredients
– A cup of Tom Brown flour
– A couple of cups of water
– A cup of fresh whole milk
– A couple of tablespoons of sugar
– A pinch of salt
– A splash of vanilla extract
– A pat of butter
Instructions
1. Measure 1 cup of Tom Brown flour into a dry, medium saucepan.
2. Whisk in 2 cups of cold water until no lumps remain. Tip: Using cold water prevents clumping better than hot.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly with a wooden spoon.
4. Once boiling, reduce the heat to low and let it simmer for 5 minutes, stirring frequently to prevent sticking.
5. Stir in 1 cup of fresh whole milk until fully incorporated.
6. Add 2 tablespoons of sugar and a pinch of salt, stirring to dissolve completely.
7. Continue cooking on low heat for another 3 minutes, stirring often, until the porridge thickens to a creamy, pudding-like consistency. Tip: It should coat the back of your spoon thickly.
8. Remove the saucepan from the heat.
9. Stir in a splash of vanilla extract and a pat of butter until the butter melts and the porridge is glossy. Tip: The butter adds a lovely richness and sheen.
Mildly sweet and incredibly smooth, this porridge has a velvety texture from the fresh milk. The vanilla and butter give it a comforting, homey flavor. Try it topped with fresh berries or a drizzle of honey for a simple twist.
Bofrot (Ghanaian Doughnuts)
You haven’t tried a proper doughnut until you’ve had a bofrot. These Ghanaian treats are airy, sweet, and perfect for sharing. Let’s make a batch.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of all-purpose flour
– A quarter cup of granulated sugar
– A packet of active dry yeast
– A cup of warm water (around 110°F)
– A splash of vanilla extract
– A pinch of salt
– A couple of cups of vegetable oil for frying
Instructions
1. Dissolve the yeast and a teaspoon of the sugar in the warm water in a large bowl. Let it sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t foam, your yeast is inactive—start over with a new packet.
3. Add the remaining sugar, vanilla extract, and salt to the yeast mixture. Stir to combine.
4. Gradually add the all-purpose flour, mixing with a wooden spoon until a sticky dough forms.
5. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
7. Punch down the risen dough to release air bubbles.
8. Divide the dough into 12 equal portions and roll each into a smooth ball.
9. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
10. Tip: Maintain the oil temperature—if it’s too low, the bofrot will be greasy; if too high, they’ll burn.
11. Carefully add 3-4 dough balls to the hot oil, frying in batches to avoid crowding.
12. Fry for 2-3 minutes per side, flipping once, until golden brown all over.
13. Remove the bofrot with a slotted spoon and drain on a wire rack or paper towels.
14. Tip: Let them cool slightly before serving—they’re best enjoyed warm but fresh from the fryer.
15. Repeat with the remaining dough balls until all are fried.
Melt-in-your-mouth and subtly sweet, these bofrot have a crisp exterior that gives way to a soft, fluffy center. Serve them dusted with powdered sugar or dipped in a spiced chocolate sauce for an extra treat.
Summary
Exploring these 19 delicious Ghanaian recipes opens a world of vibrant flavors perfect for any gathering. I hope you feel inspired to bring a taste of West Africa to your kitchen! Give a recipe a try, then pop back to let us know your favorite in the comments. If you enjoyed this roundup, sharing it on Pinterest helps other home cooks discover it too. Happy cooking!
