One of the best ways to enjoy your visit to a country is to taste their foods. And yes, Ghana has a lot of delicious foods. Some of them are native foods, meaning they originate with a particular tribe or people, while others generally are enjoyed by all and cannot be traced to a particular group. Here are some food you should try when you visit Ghana
Oh yes, jollof rice is a very delicious one in Ghana. For us in Ghana we believe Ghana jollof tops all other kinds of jollof in West Africa. So, no question about that, the jollof battle is already won. Jollof is one of every Ghanaian’s favorites.
The ingredients and the process of cooking, makes it of the country's favorite. Most common ingredients used for this meal include tomatoes (either fresh or processed), onions, spices (pepper, garlic, others), meat or fish, and, of course, rice.
Below is a preparation method prescribed by the African Food Map. Put tomatoes into the blender and set aside. Then, in a non-stick pot, fry pre-cooked meat in oil. When these have browned, remove and set aside.
Add onions and fry until soft before adding garlic and blended tomatoes. Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce.
Cook for ± 10 minutes on medium heat before adding rice. Stir and mix well before covering. Cook on low heat for ± 20 minutes. Add vegetables and mix well. Add about 1 cup more of water and continue to cook on low heat until rice is done.
Your sumptuous jollof rice is now read to serve.
Another popular dish and a favorites food for the Akan tribe in Ghana is Fufu and goat light soup. You don’t go to communities like Kumasi in the Ashanti Region or Nkawkaw in the Eastern Region and not try fufu, you will have a lot to miss.
The fufu is usually prepared with basically two ingredients—cassava and plantain. In some areas, people prefer to substitute the plantain with cocoyam or yam. The goat light soup is also another kind of soup that can be easily prepared. All you need is the goat meat, onion, tomatoes, some spices, and fish if you like.
Fufu and goat light soup
Peel the cassava and plantain, cut them in pieces and boil for about 15 minutes. After that, pound the plantain in a wooden mortar and pestle specially made for this purpose. Then, pound the cassava also in the mortar and pestle. From here, combine both the pounded cassava and plantain and pound till u get a fine starchy texture.
Today, technology has made it possible for this rigorous process to be made in a machine or be stirred using the fufu powder. However, many indigenes prefer to go by the traditional method.
Wash tomatoes, pepper and onions. Remove stem of pepper and remove head of onions. Put whole tomatoes, pepper and onions into a clean pot and add 1 cup of water and bring to boil. In the meantime, steam meat.
Remove whole tomatoes, pepper and onions and blend. Don’t discard the boiled water. Pour back blended tomatoes into the boiled water, cook for 15 mins then pour the meat stock, add spices, salt and allow to boil for about 5 mins. Add meat and boil for another 10 mins. After the soup is ready, pour on the fufu or you can choose to serve it in a separate bowl. Your fufu and goat light soup is now ready to enjoy.
Banku is another popular food in Ghana. Known as a heavy food for many, it is usually served with tilapia at most occasions in Ghana.
To prepare the banku, mix the cassava dough with water and sieve out the lumps. Pour into an iron cauldron. Add your fermented corn dough to the mixture and mix. Then, add some water until the mixture is smooth and slightly thick.
Put it on high heat until the mixture starts to thicken and lumps begin to form. After that regulate the heat to prevent the food from burning. Use a spatula and begin to knead the mixture with slight pressure whilst holding the cauldron in place. Do this intermediately until the texture is smooth and sticky. Keep kneading to prevent the dough from forming little hard lumps.
Banku and tilapia
Wash your tilapia, descale it and spice it with your preferred natural spices. Leave for some minutes for the fish to be well seasoned. Then put on the grill and into the oven. From time to time, be glazing the fish with oil and turning as and when needed to prevent one side from burning.
Grind fresh pepper and tomatoes. Add some black pepper, popularly known as shito in Ghana. Garnish it with some onions and fresh tomatoes. Your mouthwatering banku and tilapia is ready.