Ghana boasts a wide selection of international restaurants, particularly in Accra downtown “Osu” and Kumasi, but adventurous visitors might also want to try the dishes served in ubiquitous local ‘chop bars’.
Popular staples include fufu, a pulped gooey ball of crushed cassava or yam that’s most often served submerged in a light soup, and kenkey and banku, both of which are made of fermented maize meal and usually served with tomato based relish.
On more familiar terrain, fried yam sticks are the local equivalent of potato chips (also widely available), spicy beef kebabs, char-grilled chiken, guinea fowl and tilapia are all popular bar staples, while jollof rice is a common spicy dish comprised of rice cooked in a tomato sauce with read meat, fish of chicken.
The main traditional dishes eaten in this Region include kenkey with hot pepper and fried fish, banku, with fried fish and pepper or with okro or groundnut soup, “red red” or yo-ko-gari- beans stew, fried plantain or tatale, Omo Tuo (rice balls) served with palm or groundnut soup. A Sunday afternoon special!, Fried yam with turkey tail (chofi) with hot spicy ground pepper, Khebabs. Meat or liver dipped in spicy powder and grilled, they are succulent. Beverages include “asana” or maize beer, palm wine, coconut juice and “Akpeteshie” liquor.
The main dishes of this Region include “akyeke” with Avocado pear, fufu and light soup with mushroom or snails. Beverages are coconut juice, palmwine and “Akpeteshie”
The main dishes of the Central Region include “fante dorkunu” or kenkey with fish and gravy, fufu and palmnut soup, jollof rice, “fante fante” (palm oil stew with small fresh fish) and tatale, ampesi and oto (mashed yam). Beverages include tea/coffee or cocoa drinks and bread, Cheese and butter, palmwine,coconut juice “Akpeteshie”
The main dishes of this Region are “Akple” with okro soup, fufu with palmnut soup, “Abolo” with shrimps and “one man thousand” banku with okro stew or pepper, red-red or beans stew and fried plantain. Beverages include “Akpeteshie” and palm wine.
Brong Ahafo Region
The main dishes of the Brong Ahafo Region include fufu with “Nkotomire” soup, plantain and cocoyam “Ampesi”. Beverages include “Akpeteshie” and Palm wine.
The main dishes of the Northern Region include “TZ or “Tuo Zaafi” rice balls or “Omo Tuo” with groundnut or green leaves soups, beans or cowpea with sheanut oil and pepper called “Tubaani” “Koko” or millet/corn porridge eaten with “Koose” fried bean balls. Beverages include “Pito”, a locally brewed beer from millet, “Zom koom”, or toasted millet flour in water and “fula” mashed in water, milk, ginger and sugar.
The main dishes of this Region are “TZ” or “Tuo Zaafi”. Rice balls or Omo Tuo with groundnut soup or green leaves soups, beans, and cowpea or “Tubaani” koko with “koose”. Beverages include “pito” and “Zom koom”.
The main dishes of the Upper-East Region are “TZ” or “Tuo Zafi” rice balls or Omo Tuo with groundnut soup or green leaves soups, beans, rice and cowpea or “Tubaani”, koko with “koose”. Beverages include pito and “Zom krom”.