Cuisine in Ghana

Staple food of cassava or yam pounded into mochi-like consistency with mortar and pestle. Eaten dipped in light soup or groundnut soup.

Sour dumplings kneaded from fermented corn flour and cassava flour. Combined with chili paste or grilled tilapia.

Orange pilaf cooked with tomatoes, onions, and spices. Hot ''taste competition debate'' across West African nations.

Bean rice colored with red waakye leaves, topped with diverse ingredients like fried banana, boiled eggs, and spaghetti. Street stall staple.

Staple food of fermented corn steamed in leaf wrapping. Standard set with spicy shito sauce and fried fish.

Spicy snack of ripe plantain fried with ginger and chili seasoning.

Home-cooked bean stew simmered in palm oil, eaten with fried plantain.

Light soup based on tomatoes and chili peppers. Popular as fufu dipping sauce.

Rich soup finished with peanut paste. Pairs well with rice ball ''omotuo.''

Street food of charcoal-grilled plantain with roasted peanuts.

Signature dishes