Food Commonly Eats By Ghanaians

If you’re looking for a taste of the rich and flavorful, then look no further than the dishes listed below. These are just some of the best foods that Ghanaians enjoy on a daily basis. They’re simple to make at home or can be found in restaurants across Accra (the capital city of Ghana). So grab your plate and get ready to dig in!



Banku is a traditional Ghanaian dish made from fermented cornmeal, which is a staple food in the country. It’s made by steaming and later boiling the cornmeal dough. The mushy consistency of banku makes it easy to digest and healthy for people who have weak stomachs or are suffering from diarrhea.


Jollof Rice 

You may be familiar with jollof rice as a Nigerian dish, but it’s also popular in Ghana and other parts of West Africa. It’s a rice dish made with tomatoes, onions and spices like cayenne pepper or chili powder. Most people eat it with meat or fish and some kind of vegetable (usually tomato). Jollof is very popular in Ghana; you can find it at almost any restaurant, but also street food stands sell this delicious meal for less than $5 USD!


Palava sauce

The Palava sauce is a spicy sauce made from tomatoes, onions and chili peppers. It is the staple of the Fante people of Ghana and also popular in Ghanaian cuisine. This condiment is popular throughout Africa, but in Ghana it’s served with most meals and can be found at every meal period.

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The sauce gets its name from the word “jum” which means to mix or blend in Twi language (one of the two official languages).



Waakye is a Ghanaian dish made from beans boiled with stockfish fillets and served with fried plantains, eggs and tomatoes. It is usually eaten for breakfast but can also be eaten at lunch or dinner.


The name waakye originates from the Ga language of Ghana. In Ga, “wa” means “stirred” or “mixing”, while “kye” means porridge.[1]


Fante Fried Rice 

Fante fried rice is a Ghanaian version of fried rice that has been modified to fit the Fantes’ taste buds. Fante fried rice is made with white rice, beans (black-eyed peas or kidney beans) and tomatoes. It’s spiced with onions, peppers and other seasonings such as bouillon cubes or stock cubes.


While it may not be exactly like the Chinese version of fried rice which uses soy sauce, this dish has its own unique taste that matches well with many dishes including jollof rice and chicken stewed in ginger juice (afenkwa).

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Kenkey is a Ghanaian food made from fermented corn dough and boiled. Kenkey is a traditional Ghanaian food that is served as breakfast, lunch, or dinner. Kenkey is also served as street food. The word “kenkkey” comes from the Ga language, meaning “sour kenkey” or “sour balls” due to its sour taste when it’s done fermenting (1).


Kenkkey is made by mixing fresh corn flour with water and letting it sit for about 24 hours at room temperature until it begins to ferment (2). The fermented mixture then needs to be drained before being mixed with more flour and water again (3). After adding enough liquid so that your dough no longer sticks to your fingers when pinched into balls, you can begin forming the balls into strips with your hands (4), which will eventually be steamed over boiling water in large pots called “pans” or “pots.” Traditionally these pots were made out of clay but now they’re usually metal or plastic because they’re easier for modern cooks than clay pots can be difficult for some people who aren’t used cooking on fires outdoors like our ancestors did centuries ago!

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Once cooked throughly enough so that they turn brownish yellowish greenish orangey brownish purpley redish purpley pinkish purpley blackish grayish white.


Kontomire Stew (Stewed Spinach)

Kontomire stew is a popular Ghanaian dish that is made with spinach and palm oil. It is often prepared for special occasions, such as weddings and funerals. The Ghanaian dish can be served with banku, fufu or rice.


The kontomire leaves are often dried before being used in preparing the stew, which makes it last longer than the fresh leaves do when they are used directly without processing them first. In this process of drying the leaves, they are placed on a flat surface where they will be left until they become dry enough so that you can then use them in preparing your stewed spinach meal.


These are the best food the average Ghanaians eats.

Ghanaians love their food and eat it with gusto. The average Ghanaian doesn’t usually cook, but when they do, it’s usually for a celebration or a special occasion.


The best thing about Ghanaian cuisine is that there are so many different types of dishes to choose from, and most of them are delicious!.

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