Ghana Food Guide
Content Information
Recently updatedFood Safety Tips
Essential food safety information to help you enjoy Ghana's cuisine safely and confidently.
Check food hygiene standards in Ghana
While Ghana generally has good food hygiene standards, it's always wise to choose restaurants that appear clean and well-maintained.
Drink bottled water in Ghana
In Ghana, it's recommended to drink bottled water, especially in rural areas where water quality may vary.
Be cautious with street food in Ghana
Street food in Ghana can be delicious and safe, but choose vendors with high turnover and good hygiene practices.
Check for proper refrigeration.
Ensure that restaurants and food vendors store perishable items, like meat and dairy, at appropriate temperatures to prevent spoilage.
Avoid consuming raw or undercooked shellfish.
Raw shellfish can contain harmful bacteria and viruses that can cause food poisoning.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are increasingly available in Ghana, particularly in urban areas and tourist destinations.
vegan
LOW AVAILABILITYVegan options can be limited in Ghana, as many traditional dishes include animal products. However, major cities may have specialized restaurants.
gluten-free
LOW AVAILABILITYFinding gluten-free options in Ghana can be challenging. Consider learning key phrases to explain your dietary needs.
dairy-free
HIGH AVAILABILITYDairy is not a primary ingredient in most Ghanaian dishes. However, some dishes may include dairy products such as milk or yogurt. Always inquire about the ingredients if you have dairy allergies.
Common Allergens
Nuts
MEDIUM PREVALENCEVarious nuts are common in Ghana's cuisine, particularly in desserts and some savory dishes.
COMMONLY FOUND IN:
Peanuts
HIGH PREVALENCEPeanuts (groundnuts) are widely used in Ghana, featuring in many traditional dishes and sauces.
COMMONLY FOUND IN:
Fish and Shellfish
HIGH PREVALENCESeafood is abundant in coastal regions and used extensively in Ghanaian cuisine.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Ghana's food culture for travelers.
Jollof Rice
Ghana's pride in the famous West African Jollof wars! This one-pot dish features rice cooked in a rich tomato stew with onions, peppers, and spices. The Ghanaian version is distinct for its unique spiciness and slightly firmer rice texture, often including vegetables and served with chicken, goat, or beef. This is a national treasure and a must-try to understand Ghanaian food culture.
Fufu and Light Soup
Fufu is made from boiled and pounded cassava and plantain, creating a dense, stretchy dough that's swallowed, not chewed. Paired with light soup (made from tomatoes, peppers, onions, and meat or fish), this dish reflects communal values of patience, sharing, and tradition. Fufu preparation is labor-intensive, often involving hand-pounding, and represents Ghanaian culinary heritage at its finest.
Banku and Tilapia
This iconic coastal dish pairs fermented corn and cassava dough (banku) with grilled or fried tilapia fish. The banku has a slightly sour tang and firm texture, perfectly complementing the smoky, flavorful tilapia. Served with shito (spicy black pepper sauce) and fresh tomatoes, it's a signature dish of the Volta Region and Greater Accra, representing Ghana's coastal culinary traditions.
Waakye
A national breakfast and lunch institution, waakye (pronounced 'Wa-chay') consists of rice and beans cooked with dried sorghum leaves, giving it a distinctive reddish-brown color and unique flavor. The magic is in the accompaniments: savory stew, shito, boiled spaghetti (talia), gari (cassava grits), boiled egg, and fried fish or meat. It's the ultimate Ghanaian comfort food.
Kelewele
A simple but addictive street food snack featuring ripe plantain chunks seasoned with ginger, cayenne pepper, and spices, then deep-fried until caramelized and crispy on the outside and soft inside. No list of traditional Ghanaian foods would be complete without this savory-sweet treat. It's an instant favorite even for those who aren't fans of spicy food.
Red Red
A popular vegetarian dish made from black-eyed peas cooked in palm oil with tomatoes, onions, and often groundnuts. It's a hearty, flavorful stew typically served with fried ripe plantains (tatale) or boiled yam. The name comes from the red palm oil and red tomato base, and it highlights the importance of legumes in Ghanaian cuisine.
Groundnut Soup (Nkate Nkwan)
A rich, creamy soup made with roasted groundnuts (peanuts), tomatoes, onions, and various spices, often containing chicken, beef, or fish. Served with fufu, banku, or rice balls (omo tuo), this soup is a staple across Ghana and showcases the country's love for peanut-based dishes.
Kenkey
A fermented corn dough staple steamed in corn husks (Ga kenkey) or plantain leaves (Fante kenkey), giving it unique flavor and texture. Typically served with pepper sauce, grilled fish, or fried plantains. Its time-consuming preparation reflects deep cultural significance, and it's particularly popular in coastal regions.
Shito (Black Pepper Sauce)
Ghana's beloved spicy condiment made from dried fish, shrimp, ginger, garlic, tomatoes, and hot peppers cooked in vegetable oil. Every Ghanaian family has their secret recipe. It's served with nearly everything - rice, banku, kenkey, bread - and is an essential part of Ghanaian cuisine.
Omo Tuo and Groundnut Soup
Rice balls (omo tuo) served with rich groundnut soup is a Northern Ghanaian specialty that has become popular nationwide. The soft, sticky rice balls are perfect for scooping up the creamy peanut soup, creating a satisfying and filling meal. This dish is going viral on TikTok and Instagram in 2025.
Tuo Zaafi
A Northern Ghanaian dish made from corn or millet flour cooked into a thick, smooth paste and served with ayoyo soup (made from jute leaves) or baobab leaf soup. It's a regional specialty representing the culinary traditions of Ghana's northern regions.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Ghana's diverse culinary traditions.
Ampesi
A simple yet popular dish of boiled yam, plantain, cocoyam, or cassava served with kontomire stew (made from cocoyam leaves), palm nut soup, or groundnut soup. It's a common side dish reflecting accessibility and popularity in Ghanaian homes.
Allergens:
Fried Plantains (Tatale)
Ubiquitous side dish or snack served throughout Ghana. Can be fried until ripe and sweet or green and savory. Tatale specifically refers to plantain pancakes mixed with ginger, pepper, and onions. Their versatility and ease of preparation contribute to widespread popularity.
Allergens:
Konkonte and Groundnut Soup
Konkonte is made from dried cassava flour mixed with hot water to form a brown, stretchy dough. Paired with groundnut soup, it's a beloved comfort food featured by Ghanaian food influencers on social media in 2025.
Allergens:
Palm Nut Soup
Rich, orange-red soup made from palm fruit extract, tomatoes, onions, and meat or fish. It's one of Ghana's most iconic soups, often served with fufu, banku, or rice. The palm oil gives it distinctive flavor and color.
Hausa Koko and Koose
A popular breakfast combination featuring spicy millet porridge (hausa koko) served with black-eyed pea fritters (koose). It's a street food staple sold by vendors in the early morning hours throughout Ghana.
Kontomire Stew
A flavorful stew made from cocoyam leaves (similar to spinach), palm oil, tomatoes, onions, and smoked fish or meat. Rich in nutrients and flavor, it's often served with boiled yam, plantain, or rice.
Allergens:
Attieke and Fish
Cassava couscous served with grilled or fried fish, popular in coastal areas. While originally from Côte d'Ivoire, it's been embraced by Ghanaians, especially at spots like Chez Clarisse in Osu, Accra.
Allergens:
Abenkwan (Palm Nut Soup)
Eastern Region specialty featuring palm nut soup with crab, mushrooms, and snails. It's a luxurious version of traditional palm nut soup, showcasing regional variations in Ghanaian cuisine.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Ghana.
Greater Accra Region
The Greater Accra Region's cuisine is heavily influenced by its coastal location, featuring a wide variety of seafood dishes. Dishes often incorporate coconut milk, palm oil, and various spices. Street food is extremely popular in this region, with vendors selling everything from waakye to kelewele on every corner.
Cultural Significance:
The region's cuisine reflects its history as a major trading hub, with influences from various cultures. Seafood plays a central role, reflecting the region's proximity to the coast. Accra is the epicenter of Ghana's vibrant street food culture.
Signature Dishes:
- Grilled tilapia
- Banku with Tilapia
- Red Red
- Kenkey and fish
- Waakye
Key Ingredients:
Ashanti Region
The Ashanti Region is known for its rich and flavorful stews and soups, often featuring palm oil as a key ingredient. Dishes incorporate a variety of vegetables, legumes, and meats. Kumasi, the regional capital, is famous for its food culture and traditional cooking methods.
Cultural Significance:
The region's cuisine reflects its rich cultural heritage, with dishes often served during important ceremonies and celebrations. The Ashanti people take great pride in their culinary traditions, passed down through generations.
Signature Dishes:
- Fufu with Palm Nut Soup
- Light Soup
- Ampesi with Kontomire Stew
- Konkonte
Key Ingredients:
Northern Region
The Northern Region's cuisine is characterized by its use of grains such as millet, sorghum, and corn. Dishes often incorporate nuts, seeds, spices, and grilled meats. The region has a strong tradition of using locally available ingredients and traditional cooking methods.
Cultural Significance:
The region's cuisine reflects unique cultural traditions, with dishes often reflecting the semi-arid climate and agricultural practices. Northern cuisine is gaining popularity nationwide, with dishes like tuo zaafi and omo tuo now available in Accra.
Signature Dishes:
- Tuo Zaafi with Ayoyo Soup
- Millet porridge
- Waakye
- Omo Tuo with Groundnut Soup
- Grilled guinea fowl
Key Ingredients:
Sweet Delights & Desserts
Indulge in Ghana's traditional sweet treats and desserts.
Koose (Black-eyed Pea Fritters)
Savory fritters made from black-eyed peas, spices, and herbs, often served as a snack or appetizer but can also be enjoyed as a dessert. Deep-fried until golden brown and crispy, they're a popular street food throughout Ghana.
Bofrot (Puff Puff)
Sweet, fluffy fried dough balls made from flour, sugar, yeast, and nutmeg. Similar to donuts but smaller and denser, they're a beloved snack sold by street vendors and enjoyed throughout the day.
Kelewele
Spicy fried plantain dish that doubles as a dessert or snack. Plantains are marinated in spices like ginger, chili peppers, and garlic before being fried until golden brown. Popular street food eaten at any time of day.
Asaana (Roasted Corn)
Grilled corn on the cob served with roasted peanuts or coconut. A popular street snack, especially during corn season. Vendors grill the corn over charcoal until slightly charred and smoky.
Chin Chin
Crunchy, slightly sweet fried dough snack made from flour, sugar, milk, and butter. Cut into small pieces and deep-fried until golden and crispy. Popular during celebrations and as a casual snack.
Traditional Beverages
Discover Ghana's traditional drinks, from locally produced spirits to regional wines.
Pito
Traditional Ghanaian alcoholic beverage made from fermented millet or sorghum. It's a low-alcohol content beer, often brewed locally and consumed during celebrations and social gatherings. Its preparation involves a fermentation process that gives it a slightly sour taste.
Akpeteshie
Strong, locally distilled spirit made from palm wine. Often consumed during celebrations and social events. Its preparation involves a distillation process that results in high alcohol content. It's important to consume it responsibly due to its strength.
Soft Beverages
Discover Ghana's traditional non-alcoholic drinks, from local teas to refreshing juices.
Sobolo (Hibiscus Tea)
Refreshing non-alcoholic beverage made from hibiscus flowers. A popular drink in Ghana, often served chilled. Preparation involves steeping hibiscus flowers in water, adding sugar, and sometimes ginger or pineapple for flavor. Popular choice for its tart and slightly sweet taste.
Ginger Tea
Common beverage in Ghana, often consumed for its medicinal properties. Typically made by boiling fresh ginger root in water, adding sugar or honey to taste. Often consumed hot, especially during cooler months. Believed to have various health benefits.
Asana (Corn Drink)
Traditional fermented corn drink, slightly sour and refreshing. Made from fermented corn dough, it's a popular street drink sold in plastic bags with a straw. Rich in probiotics and nutritious.
Lamugee (Baobab Juice)
Refreshing drink made from baobab fruit powder mixed with water, sugar, and sometimes milk. Popular in Northern Ghana, it has a tangy, citrusy flavor and is rich in vitamin C.