Ghanaian cuisine
Ghanaian cooking is built on starchy staples — fufu, banku, kenkey — and the fiery soups that go with them.
The staple is eaten with the hand, a piece pinched off and dipped into soup. It is not chewed but swallowed whole, which is part of the technique.
Fermentation supplies the sourness the flavours rest on: banku, kenkey and gari all pass through it.
2 dishes
- Waakye
Rice and black-eyed beans cooked with sorghum leaves, which turn it deep red.
100 min · Easy · Main course
- Banku with tilapia
Fermented maize and cassava dough worked smooth, with grilled fish and a hot pepper sauce.
75 min · Medium · Main course