Ghana
Ghanaian cuisine is a vibrant and diverse reflection of the country's rich cultural heritage and agricultural abundance. It is characterized by its use of bold flavors, indigenous ingredients, and traditional cooking techniques that have been passed down through generations. At the heart of many Ghanaian meals are staple foods such as maize, rice, millet, sorghum, and tubers like cassava, yam, and plantains. These staples are often transformed into various forms such as fufu, kenkey, banku, and kokonte, which serve as the base for many dishes. Fufu is a popular dish made by pounding boiled cassava, plantains, or yams into a smooth, dough-like consistency. It is typically served with a variety of soups and stews, such as light soup, palm nut soup, groundnut (peanut) soup, and egusi (melon seed) soup. These soups are richly flavored with ingredients like tomatoes, onions, garlic, ginger, chili peppers, and an assortment of meats, fish, and seafood. Kenkey and banku are fermented maize dishes that are often served with spicy sauces and stews. Kenkey, in particular, is made by fermenting maize dough, wrapping it in corn husks, and then boiling it. It has a slightly sour taste and is commonly paired with fried fish, shrimps, and a hot pepper sauce called shito. Banku, on the other hand, is a dough made from a mixture of fermented corn and cassava, cooked to a smooth and stretchy consistency. It is enjoyed with soups and stews, or with grilled tilapia and pepper sauce. Rice dishes are also prominent in Ghanaian cuisine. Jollof rice is a beloved one-pot dish made with rice, tomatoes, onions, and various spices, often accompanied by chicken, fish, or beef. Waakye is another popular rice dish, made by cooking rice and beans together with millet leaves, which give it a distinctive earthy flavor and color. It is usually served with a variety of sides such as fried plantains, boiled eggs, spaghetti, and a choice of meats or fish.
