Discover the rich flavors and aromas of West African cuisine with these 20 authentic Ghanaian recipes. From savory stews to sweet treats, we’ll take you on a culinary journey through the vibrant streets of Accra and beyond. Whether you’re a foodie looking for new inspiration or a Ghanaian living abroad craving a taste of home, this collection has something for everyone.
In this article, we’ll delve into the world of Ghanaian cooking, exploring popular dishes that showcase the country’s diverse cultural influences. From spicy fried plantains to hearty stews and soups, each recipe is a testament to the creativity and resourcefulness of Ghanaian cooks. So grab your apron, get ready to cook up some West African magic, and let’s dive into the world of Ghanaian cuisine!
Jollof Rice with Chicken and Plantains
This recipe combines the bold flavors of jollof rice with tender chicken and sweet plantains, making for a satisfying and filling meal.
Ingredients:
– 2 cups uncooked long-grain rice
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 ripe plantains, sliced into 1-inch rounds
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 cups chicken broth
– 1 cup water
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from heat.
3. In the same skillet, add chopped onion and minced garlic; cook until softened, about 3 minutes.
4. Add sliced plantains to the skillet and cook for an additional 2-3 minutes or until slightly caramelized.
5. Combine cooked chicken, jollof rice, and plantains in a large serving dish.
Cooking Time: Approximately 30-40 minutes
Waakye with Spaghetti and Fried Fish
A unique fusion of traditional Ghanaian Waakye with spaghetti and crispy fried fish, perfect for a delightful twist on a classic dish.
Ingredients:
– 1 cup Waakye rice
– 1 cup spaghetti
– 2 medium-sized tomatoes, diced
– 1 onion, chopped
– 2 pieces of fish (any white fish works well), cut into small pieces
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: 1 teaspoon ground cumin
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the diced tomatoes and cook for an additional 2-3 minutes or until they start to soften.
4. Add the fish pieces and cook for about 5 minutes or until cooked through.
5. In a separate pot, cook the Waakye rice according to package instructions.
6. Combine the cooked spaghetti, tomato-onion mixture, and Waakye rice in a large bowl.
7. Season with salt, pepper, and cumin (if using) to taste.
Cooking Time: 30-40 minutes
Enjoy your delicious fusion dish!
Banku with Tilapia and Hot Pepper Sauce
Banku, a traditional Ghanaian dish, pairs perfectly with tender tilapia and a spicy kick of hot pepper sauce. This recipe combines the comfort food of banku with the flavors of West Africa.
Ingredients:
• 2 cups banku dough (or substitute with cornmeal)
• 1 lb tilapia fillets
• 2 tbsp vegetable oil
• 1/4 cup hot pepper sauce (such as Scotch bonnet or habanero)
• Salt, to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Cook the banku dough according to package instructions or mix with water and shape into small balls, then steam for 10-12 minutes.
2. Heat oil in a pan over medium heat. Add tilapia fillets and cook for 4-5 minutes per side, until cooked through.
3. Serve tilapia on top of banku. Drizzle hot pepper sauce over the fish and garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Enjoy your flavorful Banku with Tilapia and Hot Pepper Sauce!
Fufu with Light Soup and Goat Meat
This classic West African dish combines tender goat meat with a flavorful light soup and soft, fluffy fufu for a satisfying meal. With this simple recipe, you can enjoy the rich culture of Africa in the comfort of your own home.
Ingredients:
– 1 pound goat meat (or beef or chicken)
– 2 medium onions
– 3 cloves garlic
– 1 teaspoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper
– 4 cups water
– 2 tablespoons vegetable oil
– Fufu ingredients: 2 cups cassava flour, 1/2 cup hot water
Instructions:
1. Heat oil in a pot over medium heat. Add onions, garlic, and ginger; cook until onions are translucent.
2. Add goat meat, cumin, paprika, salt, and black pepper. Cook until meat is browned.
3. Add water to the pot and bring to a boil. Reduce heat and simmer for 1 hour or until meat is tender.
4. Prepare fufu by mixing cassava flour with hot water in a bowl. Knead until smooth and pliable.
5. Serve goat meat in a bowl with light soup and fufu on the side.
Cooking Time: 2 hours (including preparation time)
Kelewele (Spicy Fried Plantains)
A popular West African dish, Kelewele is a flavorful and spicy snack made with fried plantains. This recipe adds a kick of heat from the addition of chili peppers.
Ingredients:
– 2-3 ripe plantains
– 1/4 cup vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper or similar hot pepper, chopped
– Salt to taste
– Optional: additional seasonings such as paprika, cumin, or coriander
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat the oil in a deep frying pan over medium-high heat.
3. Add the chopped onion and sauté until translucent.
4. Add the garlic, Scotch bonnet pepper, and salt. Stir well to combine.
5. Add the plantain slices in batches, being careful not to overcrowd the pan.
6. Fry for 2-3 minutes on each side, or until golden brown.
7. Remove from oil with a slotted spoon and drain excess oil on paper towels.
Cooking Time: 10-12 minutes
Red Red (Beans and Fried Plantains)
Red Red is a beloved Ghanaian dish that combines the natural sweetness of plantains with the savory flavor of beans. This hearty meal is perfect for any occasion, and can be enjoyed as a main course or as a side.
Ingredients:
– 2 ripe plantains
– 1 cup cooked black-eyed peas or kidney beans
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: 1 teaspoon cumin
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the cooked beans and stir to combine with the onion mixture.
6. Arrange the plantain slices on top of the bean mixture.
7. Cook for 2-3 minutes or until the plantains are golden brown.
8. Serve hot, garnished with salt and pepper to taste.
Cooking Time: 15-20 minutes
Gari Foto with Eggs and Sardines
A classic West African dish from Ghana, Gari Foto is a flavorful one-pot meal that combines the creamy texture of gari (fermented cassava) with the richness of eggs and sardines. This recipe is a simple twist on the traditional version.
Ingredients:
– 1 cup gari
– 2 medium-sized eggs
– 6-8 sardines, drained and chopped
– 1 small onion, chopped
– 1 teaspoon vegetable oil
– Salt to taste
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the gari and stir well. Cook for about 5 minutes or until it starts to brown.
4. Crack in the eggs and scramble them into the mixture, breaking up any lumps.
5. Add the chopped sardines and season with salt.
6. Stir everything together and cook for an additional 2-3 minutes or until the eggs are cooked through.
Cooking Time: 15-20 minutes
Tuo Zaafi with Ayoyo Soup
This traditional Tibetan recipe combines the warm comfort of tuo zaafi (noodles) with the nourishing goodness of ayoyo soup, a staple dish in many Himalayan households.
Ingredients:
– 200g tuo zaafi noodles
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, potatoes, peas)
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– Ayoyo soup ingredients (see below)
Ayoyo Soup:
– 500g beef or lamb bones
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, potatoes, peas)
– 1 teaspoon ground cumin
– Salt and black pepper to taste
Instructions:
1. Cook tuo zaafi noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add chopped onion and cook until softened.
3. Add garlic, mixed vegetables, and cumin. Cook for 5 minutes.
4. Add ayoyo soup ingredients (bones, water, oil, onion, garlic, and vegetables). Bring to a boil, then simmer for 1 hour or overnight.
5. Serve tuo zaafi noodles in bowls and ladle the hot ayoyo soup over the top.
Cooking Time: 2 hours (including cooking time for ayoyo soup)
Kenkey with Fried Fish and Shito
Experience the rich flavors of West Africa with this classic combination of kenkey, fried fish, and spicy shito sauce. This traditional dish is a staple in many Ghanaian households.
Ingredients:
– 1 cup kenkey (fermented corn dough)
– 4 pieces of tilapia or catfish fillet
– Vegetable oil for frying
– Shito sauce (available at African stores or online, or make your own using ingredients like hot peppers, garlic, ginger, and spices)
– Salt to taste
Instructions:
1. Cut the fish into bite-sized pieces and season with salt.
2. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat. Fry the fish until golden brown, about 3-4 minutes per side.
3. Meanwhile, warm the kenkey by wrapping it in a damp cloth or microwaving for a few seconds.
4. Serve the fried fish on top of the warmed kenkey and drizzle with shito sauce to taste.
Cooking Time: About 15-20 minutes total, including preparation time.
Omo Tuo (Rice Balls) with Groundnut Soup
In Ghanaian cuisine, Omo Tuo is a popular comfort food that combines the simplicity of rice balls with the richness of groundnut soup. This recipe brings together these two beloved dishes to create a satisfying and filling meal.
Ingredients:
For the Omo Tuo:
– 2 cups cooked rice (preferably day-old)
– 1/4 cup water
– Salt to taste
For the Groundnut Soup:
– 1 cup groundnuts (peanuts)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 cup chicken or beef broth
– Salt and black pepper to taste
– 2 tablespoons peanut paste (optional)
Instructions:
1. Mix cooked rice with water and salt until a dough forms.
2. Shape into small balls, about 1 inch in diameter.
3. In a separate pot, sauté onion, garlic, and ginger in oil until softened.
4. Add groundnuts, broth, salt, and pepper. Bring to a simmer.
5. Serve Omo Tuo with the Groundnut Soup. If desired, add peanut paste as a garnish.
Cooking Time: 30 minutes
Kontomire Stew with Boiled Yam
A hearty and flavorful Ghanaian dish that combines the tender sweetness of boiled yam with the spicy kick of kontomire (baobab leaves). This stew is a staple in many West African households and is often served at special occasions.
Ingredients:
– 2 large yams, peeled and chopped into 1-inch pieces
– 1 bunch of kontomire (fresh or frozen), chopped
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
Instructions:
1. Boil the yam pieces until tender, about 20-25 minutes.
2. In a large pot, heat the oil over medium heat. Add onion, garlic, and ginger; sauté until softened.
3. Add the chopped kontomire and cook for an additional 5 minutes.
4. Add the boiled yam, cumin, salt, and pepper to the pot. Stir well to combine.
5. Add water to cover the ingredients and bring to a simmer.
6. Reduce heat to low and let stew cook for 15-20 minutes or until flavors have melded together.
Cooking Time: 45-50 minutes
Apapransa (Palm Nut Soup with Fufu)
This traditional West African recipe combines the rich flavors of palm nuts with the comforting texture of fufu, a staple in many cultures. Apapransa is a hearty and nutritious soup that’s perfect for a cold winter day or a special occasion.
Ingredients:
– 1 cup dried palm nuts
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 1/2 teaspoon cumin
– Salt and black pepper, to taste
– 4 cups water
– 2 tablespoons tomato paste
– Fufu ingredients (cassava flour, boiling water, and salt)
Instructions:
1. Soak the palm nuts in water for at least 8 hours or overnight.
2. Drain and rinse the palm nuts, then blend into a smooth paste.
3. Heat oil in a pot over medium heat; sauté onion, garlic, ginger, cumin, salt, and pepper until the onion is translucent.
4. Add the blended palm nut paste, water, and tomato paste to the pot. Bring to a boil, then simmer for 20 minutes or until the soup thickens.
5. Serve the Apapransa with fufu, made by mixing cassava flour with boiling water and salt.
Cooking Time: 30-40 minutes
Yam Pottage with Garden Egg Stew
A traditional West African dish that combines the natural sweetness of yams with the savory flavor of garden eggs. This hearty pottage and stew duo is a perfect comfort food for any occasion.
Ingredients:
For Yam Pottage:
– 2 large yams, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
For Garden Egg Stew:
– 4 garden eggs, chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Boil yams in salted water until tender. Drain and set aside.
2. In a pot, sauté onions, garlic, and cumin in oil until softened.
3. Add chopped garden eggs and cook for 5 minutes or until they start to break down.
4. Combine cooked yams with the garden egg mixture and season with salt, pepper, and paprika.
5. Simmer for an additional 10-15 minutes or until flavors have melded together.
Cooking Time: Approximately 30-40 minutes
Chichinga (Ghanaian Beef Kebabs)
Savor the flavors of Ghana with these tender and aromatic beef kebabs, marinated in a blend of spices and herbs. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 pound beef cubes (riibeye or sirloin)
– 1/2 cup soy sauce
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 1 onion, sliced
– 2 bell peppers (any color), sliced
– 4-6 bamboo skewers
Instructions:
1. In a large bowl, whisk together soy sauce, vegetable oil, garlic, ginger, cumin, paprika, salt, and black pepper.
2. Add the beef cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread the marinated beef, onion, and bell peppers onto the skewers, leaving a small space between each piece.
5. Brush with remaining marinade and season with salt and black pepper.
6. Grill for 8-10 minutes per side, or until beef is cooked through.
7. Serve hot with your favorite sides.
Cooking Time: 20-25 minutes
Koko with Koose (Hausa Koko and Bean Cakes)
Experience the authentic flavors of West Africa with this simple and satisfying recipe that combines the rich, creamy taste of koko (hause peanut stew) with crispy, savory koose (bean cakes).
Ingredients:
For the Koko:
– 1 cup peanuts
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 4 cups water
For the Koose (Bean Cakes):
– 1 cup cooked black beans
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. Make the koko by blending peanuts with water until smooth. Heat oil in a pan and sauté onion, garlic, and ginger until softened. Add peanut mixture and stir well. Season with salt.
2. Prepare the koose by mixing cooked black beans with flour, salt, and baking powder. Add beaten egg and mix until a thick batter forms.
3. Fry bean cakes in hot oil until golden brown. Drain on paper towels.
4. Serve koko over rice or with koose (bean cakes) for a hearty meal.
Cooking Time: 30 minutes
Tom Brown Porridge with Milk and Sugar
A classic comfort breakfast, this porridge is a staple of British cuisine. With the warm comfort of milk and sugar, it’s a simple yet satisfying start to your day.
Ingredients:
– 1 cup rolled oats
– 2 cups water or milk (whole, semi-skimmed, or skimmed)
– 2 tbsp brown sugar
– Salt (optional)
Instructions:
1. In a medium saucepan, bring the water or milk to a gentle simmer.
2. Gradually add the oats and whisk until well combined.
3. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until porridge has thickened.
4. Remove from heat and stir in brown sugar until dissolved.
5. Add salt to taste (optional).
6. Serve hot, with an additional splash of milk if desired.
Cooking Time: 10-12 minutes
Nkatie Cake (Peanut Brittle)
Classic Nigerian treats like Nkatie Cake are a staple at gatherings and celebrations. This peanut brittle recipe is easy to make and yields a crunchy, nutty snack that’s perfect for any occasion.
Ingredients:
– 1 cup peanuts
– 1/2 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup water
– 1 tablespoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine peanuts, sugar, corn syrup, and water. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer.
3. Remove from heat and stir in baking soda and salt. Pour onto prepared baking sheet.
4. Let cool and set completely, about 30 minutes. Break into pieces.
Cooking Time: 10-15 minutes
Bofrot (Ghanaian Donuts)
In Ghana, bofrot is a beloved snack that’s perfect with a cup of tea or as a treat any time of day. These sweet donuts are made with a simple dough and fried to a crispy perfection.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup sugar
– 1/2 cup whole milk
– Vegetable oil for frying
– Powdered sugar for dusting (optional)
Instructions:
1. In a large bowl, whisk together flour, salt, and sugar.
2. Gradually add in the milk to form a smooth dough. Knead until elastic.
3. Cover the dough with plastic wrap and let rest for 30 minutes.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium heat.
5. Using a spoon, drop small portions of the dough into the oil, about the size of a golf ball.
6. Fry for 2-3 minutes on each side or until golden brown and puffed up.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
8. Dust with powdered sugar (if desired) and serve warm.
Cooking Time: Approximately 10-15 minutes
Shito (Black Pepper Sauce)
This Ghanaian staple condiment is a flavorful and spicy accompaniment to many dishes, from fufu to banku. Shito’s bold flavor comes from the combination of black peppers, onions, garlic, and spices.
Ingredients:
– 1 cup black pepper
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1/4 cup vegetable oil
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. In a blender or food processor, combine black peppers, onions, garlic, and ginger.
2. Blend until the mixture is smooth and well combined.
3. Heat the oil in a pan over medium heat.
4. Add the blended mixture to the pan and stir constantly for 5-7 minutes, or until it thickens slightly.
5. Season with salt to taste.
Cooking Time: 10-12 minutes
Gob3 (Beans with Gari and Palm Oil)
Gob3 is a popular Nigerian dish made with beans, gari (cassava flour), and palm oil. This simple recipe combines these ingredients to create a flavorful and nutritious meal.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups water
– 2 tablespoons palm oil
– 2 tablespoons gari (cassava flour)
– Salt, to taste
Instructions:
1. In a large pot, combine the soaked beans and water. Bring to a boil, then reduce heat and simmer for 45 minutes or until the beans are tender.
2. Stir in the palm oil and gari. Cook for an additional 5-7 minutes, stirring frequently.
3. Season with salt to taste.
4. Serve hot.
Cooking Time: 50-60 minutes
Summary
Discover the vibrant flavors of Ghana with these 20 authentic recipes! From popular dishes like Jollof Rice with Chicken and Plantains to sweet treats like Kelewele (Spicy Fried Plantains) and Nkatie Cake (Peanut Brittle), this collection has something for everyone. Try traditional favorites like Banku with Tilapia and Hot Pepper Sauce, or explore new flavors with Waakye with Spaghetti and Fried Fish. Whether you’re looking for comfort food or a taste of West African culture, these recipes are sure to delight!
