Ghana, despite its modest population of around 30 million, was at the vanguard of the campaign for independence from colonialism and was the first Sub-Saharan country to achieve it. It has outstanding leaders like Dr. Kwame Nkrumah, as well as one of West Africa’s greatest cuisines.
This cuisine has created a reputation for itself in the subregion’s culinary arts and is well-known across the continent for its fiery soups and meals based mostly on corn and cassava (a root vegetable high in carbohydrates).
Ghana’s food is as diverse as its people, with each ethnic group having their own special dish. From the coastal towns to the savannah regions, there are a thousand and one different foods originating from all over this tropical country. Some dishes are simply delectable and popular with almost all Ghanaians. Here, we bring you 28 of the most popular dishes in Ghana.
West Ghanaians, like Europeans and North Americans, have separate breakfast, lunch, and dinner meals. However, there is a clear contrast between what can be eaten for breakfast and what can be eaten for lunch and dinner. It is unusual for Ghanaians to eat lunch or supper items for breakfast, although it has happened.
Most Popular Soups in Ghana.
Soup is a staple of Ghanaian cuisine. So, here are some of the most popular soups from the Gulf to the North.
Peanut/groundnut butter soup is made using, guess what, peanut butter. This creamy soup is produced by combining peanut butter with water and stirring till the oil in the peanut butter comes to the top.
This mixture is made using boiled and blended tomatoes, pepper, onions, ginger, and garlic to give it a distinct flavor. You may add any meat or fish of your choosing.
This soup is known locally as “light soup” since it is considerably lighter than the thick and creamy peanut butter soup, despite the fact that it is quite hot. Preparation is simple. Simply cook peppers, tomatoes, and eggplant together, then combine, sift, and mix in onions, garlic, and ginger.
The meat is cooked separately with spices to make it soft and flavorful before being added to the soup for its distinct scent and flavor.