Ghanian food

An Our Place Collaboration Kontomire stew is a very popular staple dish in Ghana. It is traditionally made with cocoyam leaves (called kontomire leaves) but can easily be made with frozen or fresh spinach. This stew can be made vegan, but is traditionally seasoned with a variety of dried, canned, fresh, and even cured/fermented fish. […]

Food Menu #Ghana

#foodphotography #food #ghana

Ghanaian Jollof 😋

Waakye is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. However, others eat it for supper. Waakye is commonly sold by roadside vendors. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaves. The sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. It is commonly served in banana leaf and accompanied by one or…

Loaded with the richness and slight tanginess of tomatoes, this Ghanaian tomato stew is everything you need to enjoy the goodness of any savory recipes and dishes.

Ghanaian food mostly prepared in the northern part of Ghana

Ghana means “Warrior King,” as they were a big part of what was known as the medieval, West African Ghana Empire, between the 4th to 13th centuries. The Portuguese were the first Europeans to arrive in the late 1400s. The area became known as the Gold Coast, for it was rich with gold.

13 Ghanaian meals that are a must-try for anyone looking to embark on a delicious adventure and savour the unique flavours of Ghanaian cuisine! Read full story on STYLEAFRIQUE™•com #styleafrique #lifestyleblogger #africancuisine #ghanaiancuisine

This easy Ghana wet bofrot is delicious and Ghana’s popular snack food. This recipe comes together very quickly and no need for complex tools.

Ghanaian salad is a wonderful combination of flavors. It is great for a potluck or a large crowd and everyone will love it. The addition of baked beans is unique.

By your_foodie_

Waakye is a street food dish of rice and beans cooked in sorghum stock. It is usually eaten with a combination of gari(cassava grits), fried plantain, spicy chili sauces and a protein rich tomato stew.

This Ghanaian nutrient rich stew is made with leaves of cocoyam, cooked in spiced palm oil for its vibrant colour. Best enjoyed with boiled tubers such as yam/cocoyam/cassava/plantain.

Wildly popular West African fried chips with a Ghana twist feature onions and garlic notes. A hint of sugar balances the spice for an addictive treat.