A taste of Ghana

The thrumming, sun-splashed country of Ghana sits on the West African coast, deserving its moniker as the ‘golden child of Africa’. Scattered with time-worn castles, ocean-lapped shores and ever-smiling inhabitants who love to get up and dance, it’s often cited as the perfect ‘starter’ destination for those wanting to embrace the African continent. Of course, no new cultural experience is complete without getting to know its culinary offering; and tantalizing Ghanaian food – growing ever-popular overseas – does not disappoint.

Fill your boots with Ghana’s favorites when scouring this irresistible country – you’ll find the depth and flavor of the local cuisine as vivacious as the people who live there. We also delve into the ever-evolving dining scene in Accra with some destination restaurants to make a note of ahead of your trip.

Ghanaian produce and ingredients

As you’d expect, the trademark taste of Ghanaian stews and sauces comes from their most prominent local crops; tomatoes, yams, peppers, aubergines (known as garden eggs), chilies, peanuts and beans. A smart fusion of these ingredients results in sophisticated and delicately balanced flavors which really pack a punch. Maize, cassava, plantain and rice make up the ever-present starch portion of a meal; while for protein, seafood such as tilapia, crayfish, crab and even barracuda is sourced fresh and often barbecued whole. Fried chicken, pork, beef, lamb and goat are also common for that meaty, umami taste.

Ghanaian street food

Eating street-side is a Ghanaian way of life, with many families picking up a delicious hot plate from a local stall a few times a week. Follow your nose and head to the street markets – or the local restaurants, called chop houses – to experiment with what’s on offer. As is custom in many cultures, eating with your right hand is traditional in order to tear off dough or ‘ball’ rice for mopping up leftover sauce – but no one will object if you reach for a fork and spoon.

Ghanaian food: A taste of Ghana’s classic dishes

Ghanaian food is pleasingly diverse – whether you’re in Accra or a coastal village; perusing street markets or scoping the increasing choice of top eateries, there will be regional emphasis on different ingredients. Starchy staples such as rice, fu-fu (plantain and cassava pounded into dough balls), kenkey (fermented maize dumplings) and banku (corn and cassava dough balls) are served with all kinds of exotic soups and stews, and are generally interchangeable.

Traditionally speaking, however, there are some dishes that are consistently on the Ghanaian menu.

Kelewele

A plate of chopped plantain fried in ginger, pepper and garlic, kelewele is a favorite after-hours street snack. The punch of the coating combined with the sweetness of the plantain is sheer satisfaction on the palate.

Red-red

This tomato stew consists of spicy black-eyed peas, cooked for as long as possible to ensure a deeply delicious flavor. It’s a great, sumptuous option for traveling vegetarians, especially when ordered with a side of fried plantain.

Waakye

Commonly seen at breakfast or lunch, waakye (pronounced wa-chi) is vastly similar to Caribbean rice and peas, yet is often accompanied by sides of spaghetti, stew, a hard-boiled egg and fried chicken or fish.

Tilapia with banku

The most eaten fish in the country, river-sourced tilapia is rolled in local spices then grilled until the skin is crispy. It’s served whole with a couple of banku, onions, peppers and a very spicy tomato-pepper sauce. A hearty Ghanaian classic.

Jollof rice

This orange-hued, tangy rice dish is often served on its own, if not alongside soup, fried chicken or barbecued fish with a handful of salad. This widespread West African staple is very much present in Ghana; just don’t argue about its origins as it’s a topic of much debate!

Chichinga

The billowing barbecue is a permanent fixture of multiple street stalls in Ghana, often graced with tilapia and a handful of chichingas. Essentially a Ghanaian shish-kebab, the skewers can hold anything from chicken, beef, goat or fish; often coated in a spice mixture of garlic, groundnut, ginger and chili.

Groundnut soup with plantain

Much as it sounds, this popular soup dish is made of ground peanuts and has an unmistakable peanut butter taste. It can also include chicken or fish, and is served with fu-fu or fried plantain on the side for dipping.

Eating out in Accra, Ghana

For cutting-edge dining in Ghana, it has to be Accra. The energy of this seductive capital has fired up a thriving dining and cocktail scene that just keeps evolving. The city’s location right on the southern tip of Ghana means there is an abundance of seafood available. Chefs revel in the bounty of the ocean available to them at lively fish markets somewhat akin to those in Japan for variety and quality.

Accra is a growing international city with broad and eclectic influences and dining styles range from traditional Ghanaian flavors fused with the cuisines of the Mediterranean, France, Spain and Japan. You’ll also find flavors from across the regions of Ghana and the broader African continent. To sample some of the best at everyday prices, simply stroll through Osu Night Market food court and let your senses guide you.

Fine dining in Accra

For fine dining and an absolute treat for the senses, book well in advance for a table at Midunu. This pan-African restaurant has taken the essence of traditional dishes from across the continent, combined them with the best quality produce and refined them into a menu of stunningly presented plates. Their Nomadic events are a treat if you’re in town at the right time, with dinner served at long sociable tables and a set tasting menu.

For another pan-African fusion feast, Nsuomnam combines a wonderful setting with characterful cuisine from an inspired French-trained Ghanaian chef. Again, book well in advance.

The Polo Club restaurant is another hot ticket reservation in town, housed in a venerable old building overlooking the city’s Polo Club. Their specialties aren’t an obvious match – being classic Italian and Sushi, but both are done extremely well.

Carnivores will be in their element at the Urban Grill and Bistro 22 – both high-quality and smart restaurants that will also satisfy pescatarians. For cocktails, the Firefly Lounge is a must, with passionate mixologists creating some delightful blends in a stylish but friendly setting. Don’t miss Makosa Restaurant for beachside luxe dining and drinks, Bella Afrik for more relaxed dining and party vibes and Saint Pablo for pure opulence, in both décor and cuisine.

For African flavors at their best in a relaxed and stylish setting, Buka is a firm favorite. The menu here offers an eclectic mix of West African dishes from Ghana, Togo, Nigeria and the Ivory Coast. Accra does French fusion cuisine very well and the two branches of Le Must along with La Chaumiere and Le Tandem all offer a quality dining experience. For Afro-Asian fusion that gets the taste buds truly tingling, Santoku is a hit.

Brunch in Accra

As well as fine dining, Accra has very much embraced the concept of brunch. It’s a meal that goes down well in a party city, after all. Two favorites are the French-inspired La Gardena, with its outdoor vibes, and the North American-influenced Rose Cafe serving fluffy pancakes and its famous Mimosa Tower (go take a look).

Make it happen

If you want to experience the adventurous flavors of Ghanaian food as well as the smiles, sunshine and infinite music of the West African coast, then enquire today and let our local experts craft your bespoke trip to Ghana. For more inspiration don’t forget to check out our Ultimate Guide to Ghana.