AlexandraBush's Travel Journals


If you could travel to any place in any period in history, where would you go?

Just about 50 years ago when it was safer to hitch-hike. Too many parents I know have been on cooler travels than me.

  • 28 years old
  • From Guildford, England
  • Currently in Tacloban City, Philippines

Foods of Ghana

Articles from Ghana Accra, Ghana | Oct 03, 2011

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  The food is delicious, even if it’s not quite what you’re used to!  

I visited Ghana when I was 16. We spent most of our time in a southern village called Amanfro so we had a good opportunity to sample traditional foods and even got a chance to help in the preparation!

A lot of the meals are starch based, with rice, maize, cassava, or yam served with a sauce or soup.  Most of the food is delicious, even if it’s not quite what you’re used to.

If you’re going to Ghana, look out for these staples, and if you’re not, try and make some of these at home for a night of world cuisine!

Fufu – You’ll find this in many African countries, but it originated in Ghana. It’s made from pounded root vegetables, often yam and plantain. After boiling, the veg is pounded into dough with a (huge!) mortar and pestle.  The texture is a bit like really thick mashed potatoes and you eat it by breaking off a bite with your (right) hand, rolling it into a ball, making a dent  and scooping up the stew or soup.  Luckily for those of you who won’t be going to Ghana any time soon, you can buy a slightly more processed version of fufu in most world food stores these days!

Kenkey – The texture of this isn’t far off that of fufu but the preparation is different.  Maize (dried, ground corn) is mixed with just enough water to dampen the mixture and allowed to ferment for a few days to add some sourness to the taste.  A bit of this mixture is cooked with water to make the aflata  and then added to and mixed in with the uncooked batch. When this is made from scratch (which I was lucky enough to join in with) you roll the dough into a ball about the size of your fist and then take the leftover corn husks (the leaves around corn on the cob) and wrap the balls, pushing the ends of the husks back into the ball. Steam or boil for an hour or so and your Kenkey is ready to go! It’s a really interesting flavour and is usually served with a chilli sauce or fried fish – either way it’s delicious, and you should make sure to try it.

Fried Plantain- It does what it says on the tin: Sliced plantain is deep fried, sometimes with batter. It’s gorgeous, so if you get a chance, eat loads. It’s really easy to make at home as well.

Rock Buns – Although this isn’t really a ‘traditional’ Ghanaian dish, bakers almost always sell them. This is honestly the main thing I remember eating because I was terrible with chilli back then (the food there isn’t too spicy, I’m just a wimp).  It is perfect if you’ve got an upset stomach because it’s quite dense. Personally I’d say it’s worth the hour drive from Accra to Amanfro just to buy these from Annas, the best baker in the world!

Tags: food , Ghana

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