Ghana

Country - Ghana

Cuisine Description - There are many regions with specific foods: the western region, Accra, Ashanti, Central region, Volta, Brong Ahafu, Northern region, Upper East region and Upper West region. In Accra, the fried fish is the favorite meal, together with okro, Groundnut soup, beans stew (made from black eye peas) or vo-ko-gari, tattale and rice balls also known as omotuo. In the West, avocado is very common, snails, light mushroom soups and akyeke. In the Upper West region, the rice ball is also famous, like in Accra, the tuo zaafi, Groundnut soup and green leaves soup, the koose and the pito. In the centre of the country, the main dishes include the kenke with fish and gravy, palm nut soup, jollof rice, fante fante with palm oil and fresh fish, mashed yam and coconut juice. In Ashanti, the light soup is again popular, the akrantee meat, the green green snails and again, the palm nut soup, the plantain under all its forms, the yam and the cocoyam. In Volta, the akpe with okro soup is often eaten, the okro and the abolo with shrimps, the red red beans and again, the plantain. Brong Ahafu is famous for its nkotomire soup, cocoyam ampesi and palm wine and the Northern region is best represented by the tuo zafi, omo tuo with green soup, beans and tubaani pepper. In the Upper East, the rice balls are a custom meal, the koko and the koose. Besides all these, the fufu or the foofoo is a meal found in all regions and considered the most traditional Ghanaian recipe. Copyright Recipes Wiki