Ghanaian Cuisine

Ghanaian cuisine is bold, hearty and central to the country's warm culture, built on starchy staples and rich, spicy soups and stews. Its most celebrated and fiercely debated dish is jollof rice, the beloved one-pot rice cooked in a spiced tomato sauce, over which Ghana and Nigeria wage a friendly rivalry. Alongside come the starchy, pounded fufu and fermented banku, eaten by hand and dipped into rich soups like groundnut or light soup, spicy grilled tilapia, kelewele fried plantain, and the fiery pepper sauce shito.

What you actually see

• Jollof rice - the beloved spiced tomato rice, a point of national pride.
• Fufu and banku - the starchy staples eaten with rich soups.
• The soups and stews - the groundnut, palm-nut and light soups.
• Grilled tilapia and kelewele - the spicy grilled fish and fried plantain.

When to go

Year-round; the humble chop bar is the place for authentic, home-style food, and street stalls serve grilled tilapia, kelewele and snacks in the evenings. Sharing a meal of fufu and soup is a warm, sociable part of Ghanaian life.

Honest expectations

Ghanaian food is hearty, starchy and can be genuinely spicy, and the pounded fufu and fermented banku, eaten by hand and swallowed rather than chewed, are an unfamiliar experience for many visitors. It is bold and satisfying rather than subtle. Chop bars and street stalls offer cheap, authentic food, though take the usual care with water and salads. The jollof rice and grilled tilapia are accessible highlights.

Nearby

Accra and every town have their chop bars; the coast for grilled tilapia.