Ghana
Food Safety Tips
Essential food safety information to help you enjoy Ghana's cuisine safely and confidently.
Check food hygiene standards in Ghana
While Ghana generally has good food hygiene standards, it's always wise to choose restaurants that appear clean and well-maintained.
Drink bottled water in Ghana
In Ghana, it's recommended to drink bottled water, especially in rural areas where water quality may vary.
Be cautious with street food in Ghana
Street food in Ghana can be delicious and safe, but choose vendors with high turnover and good hygiene practices.
Check for proper refrigeration.
Ensure that restaurants and food vendors store perishable items, like meat and dairy, at appropriate temperatures to prevent spoilage.
Avoid consuming raw or undercooked shellfish.
Raw shellfish can contain harmful bacteria and viruses that can cause food poisoning.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are increasingly available in Ghana, particularly in urban areas and tourist destinations.
vegan
LOW AVAILABILITYVegan options can be limited in Ghana, as many traditional dishes include animal products. However, major cities may have specialized restaurants.
gluten-free
LOW AVAILABILITYFinding gluten-free options in Ghana can be challenging. Consider learning key phrases to explain your dietary needs.
dairy-free
HIGH AVAILABILITYDairy is not a primary ingredient in most Ghanaian dishes. However, some dishes may include dairy products such as milk or yogurt. Always inquire about the ingredients if you have dairy allergies.
Common Allergens
Nuts
MEDIUM PREVALENCEVarious nuts are common in Ghana's cuisine, particularly in desserts and some savory dishes.
COMMONLY FOUND IN:
Dairy
HIGH PREVALENCEDairy products are widely used in Ghana, featuring in many traditional dishes.
COMMONLY FOUND IN:
Wheat
HIGH PREVALENCEWheat is a staple in Ghana's cuisine, used in bread, pastries, and many other foods.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Ghana's food culture for travelers.
Banku (Pronounced: ɛŋku) (Corn and cassava dough)
Banku is a staple food in Ghana, made from fermented corn and cassava dough. It's typically served with various stews, such as okra stew, tilapia, or pepper soup. Its preparation involves boiling the dough until it becomes smooth and slightly sticky. The cultural significance lies in its widespread consumption and versatility.
Fufu (Pronounced: ɔfu) (Cassava and plantain dough)
Fufu is a staple food in many West African countries, including Ghana. It's made from boiled and pounded cassava and plantain, creating a dense, chewy dough. It's typically served with various stews, soups, and sauces. The preparation is labor-intensive, often involving pounding the ingredients by hand, reflecting its historical significance.
Red Red (Pronounced: ɛɣɣ ɣɣ) (Black-eyed peas stew)
Red Red is a popular Ghanaian dish made from black-eyed peas cooked in palm oil, tomatoes, onions, and often groundnuts. It's a hearty and flavorful stew, typically served with fufu, banku, or fried plantains. Its popularity highlights the importance of legumes in Ghanaian cuisine.
Waakye (Pronounced: ɛɡki) (Rice and beans)
Waakye is a popular Ghanaian dish made from rice and beans cooked together with spices and herbs. It's often served with fried plantains, fish or meat, and a variety of sauces. It is a popular street food and is often eaten for breakfast or lunch. Its preparation involves a unique cooking method using special leaves which impart a distinctive flavor.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Ghana's diverse culinary traditions.
Kenkey (Pronounced: ɛŋki) (Fermented corn dough)
Kenkey is a staple food in Ghana, made from fermented corn dough. It is steamed in corn husks or plantain leaves, giving it a unique flavor and texture. It's typically served with pepper sauce, grilled fish, or fried plantains. Its preparation is time-consuming, reflecting its cultural significance.
Ampesi (Pronounced: ɛɡpɛsi) (Boiled yam and plantain)
Ampesi is a simple yet popular Ghanaian dish made from boiled yam and plantain. It's a common side dish, often served with various stews or soups. Its preparation is straightforward, reflecting its accessibility and popularity.
Allergens:
Fried Plantains (Pronounced: ɔɡɡɡ)
Fried plantains are a ubiquitous side dish in Ghana, often served with various main courses. They can be fried until ripe and sweet or until green and savory. Their versatility and ease of preparation contribute to their popularity.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Ghana.
Greater Accra Region
The Greater Accra Region's cuisine is heavily influenced by the coastal location, featuring a wide variety of seafood dishes. Dishes often incorporate coconut milk, palm oil, and a variety of spices. Street food is very popular in this region.
Cultural Significance:
The region's cuisine reflects its history as a major trading hub, with influences from various cultures. Seafood plays a central role, reflecting the region's proximity to the coast.
Signature Dishes:
- Grilled fish
- Banku with Tilapia
- Red Red
Key Ingredients:
Ashanti Region
The Ashanti Region is known for its rich and flavorful stews and soups. Dishes often incorporate a variety of vegetables, legumes, and meats. Palm oil is a key ingredient in many dishes, adding a distinctive flavor and color.
Cultural Significance:
The region's cuisine reflects its rich cultural heritage, with dishes often served during important ceremonies and celebrations.
Signature Dishes:
- Fufu with Palmnut Soup
- Light Soup
- Ampesi
Key Ingredients:
Northern Region
The Northern Region's cuisine is characterized by its use of grains such as millet and sorghum. Dishes often incorporate a variety of nuts, seeds, and spices. Meat is also a key ingredient in many dishes.
Cultural Significance:
The region's cuisine reflects its unique cultural traditions, with dishes often reflecting the region's semi-arid climate and agricultural practices.
Signature Dishes:
- Tuwo Shito
- Millet porridge
- Waakye
Key Ingredients:
Sweet Delights & Desserts
Indulge in Ghana's traditional sweet treats and desserts.
Koose (Pronounced: ɛɡsi) (Black-eyed pea fritters)
Koose are savory fritters made from black-eyed peas, spices, and herbs. They are often served as a snack or appetizer, but can also be enjoyed as a dessert. Their preparation involves deep-frying the batter until golden brown and crispy. They are a popular street food.
Bebi (Pronounced: ɛbi) (Sweet rice balls)
Bebi are sweet rice balls made from glutinous rice, sugar, and sometimes coconut milk. They are often served as a dessert or snack, especially during festivals and celebrations. Their preparation involves shaping the cooked rice into small balls and sometimes coating them in sesame seeds. They are a popular treat.
Kelewele (Pronounced: ɛɡɡɡɡɡ)
Kelewele is a spicy fried plantain dish that can be enjoyed as a dessert or snack. The plantains are marinated in spices such as ginger, chili peppers, and sometimes garlic before being fried until golden brown. It's a popular street food and is often eaten as a snack.
Traditional Beverages
Discover Ghana's traditional drinks, from locally produced spirits to regional wines.
Pito (Pronounced: ɔto)
Pito is a traditional Ghanaian alcoholic beverage made from fermented millet or sorghum. It's a low-alcohol content beer, often brewed locally and consumed during celebrations and social gatherings. Its preparation involves a fermentation process that gives it a slightly sour taste.
Akpeteshie (Pronounced: ɛɡpɛɡɛɡi)
Akpeteshie is a strong, locally distilled spirit made from palm wine. It's often consumed during celebrations and social events. Its preparation involves a distillation process that results in a high alcohol content. It's important to consume it responsibly due to its high alcohol content.
Soft Beverages
Discover Ghana's traditional non-alcoholic drinks, from local teas to refreshing juices.
Sobolo (Pronounced: ɔbolo)
Sobolo is a refreshing non-alcoholic beverage made from hibiscus flowers. It's a popular drink in Ghana, often served chilled. Its preparation involves steeping the hibiscus flowers in water, adding sugar, and sometimes other flavorings. It's a popular choice for its tart and slightly sweet flavor.
Ginger Tea
Ginger tea is a common beverage in Ghana, often consumed for its medicinal properties. It's typically made by boiling fresh ginger root in water, adding sugar or honey to taste. It's often consumed hot, especially during the cooler months. It is believed to have various health benefits.
Palm Nut Soup
Palm nut soup is a non-alcoholic beverage made from palm nuts. It is often consumed as a drink and is rich in nutrients. Its preparation involves boiling the palm nuts in water and adding spices to taste.