17 Delicious Ghana Recipes Authentic

Let’s embark on a culinary journey to Ghana, where the flavors are as vibrant and welcoming as its people. From the spicy kick of Jollof Rice to the comforting warmth of Groundnut Soup, these 17 authentic Ghanaian recipes are your ticket to exploring West African cuisine right in your North American kitchen. Ready to spice up your cooking routine? Dive into these delicious dishes that promise to delight your taste buds and bring a taste of Ghana to your table.

Jollof Rice

Every food lover needs a go-to Jollof Rice recipe, and this one delivers bold flavors with minimal fuss.

Ingredients

• 2 cups long-grain parboiled rice
• 3 tbsp rich tomato paste
• 1 large ripe tomato, blended into a smooth puree
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 cups chicken stock, warm
• 2 tbsp extra virgin olive oil
• 1 bay leaf
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onions, sauté until translucent, about 3 minutes.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Mix in tomato paste, blended tomato, smoked paprika, and cayenne pepper. Cook for 5 minutes, stirring frequently to prevent burning.
5. Add rice to the pot, stir to coat grains evenly with the tomato mixture.
6. Pour in warm chicken stock and add the bay leaf. Bring to a boil.
7. Reduce heat to low, cover pot tightly, and simmer for 25 minutes. Do not stir.
8. Remove from heat, let sit covered for 5 minutes. Fluff rice with a fork before serving.

Aromatic and slightly smoky, this Jollof Rice pairs perfectly with grilled chicken or fish. For a festive touch, serve with fried plantains on the side.

Waakye

Craving a taste of West Africa? Waakye, a hearty Ghanaian dish, combines rice and beans for a flavorful, satisfying meal.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 cup dried black-eyed peas, soaked overnight
• 4 cups water
• 1 teaspoon salt
• 2 dried sorghum leaves (or 1 teaspoon baking soda as substitute)
• 1 tablespoon rich extra virgin olive oil

Instructions

1. In a large pot, combine soaked black-eyed peas, water, and sorghum leaves. Bring to a boil over high heat.
2. Reduce heat to medium, cover, and simmer for 30 minutes until peas are tender but firm. Tip: Skim off any foam for clearer broth.
3. Add rinsed rice, salt, and olive oil to the pot. Stir gently to combine.
4. Cover and simmer on low heat for 20 minutes, or until rice is fluffy and water is absorbed. Tip: Avoid stirring to prevent mushy rice.
5. Remove sorghum leaves and discard. Let Waakye sit covered for 5 minutes before serving. Tip: Fluff with a fork for best texture.

Perfectly cooked Waakye boasts a slightly chewy texture with a nutty flavor from the beans. Serve with fried plantains or spicy shito sauce for an authentic twist.

Banku and Tilapia

Hailing from Ghana, Banku and Tilapia is a staple that combines fermented corn dough with perfectly grilled fish. Here’s how to bring this West African classic to your kitchen.

Ingredients

– 2 cups fermented corn dough (slightly sour, smooth texture)
– 1 cup cassava dough (sticky, elastic)
– 4 fresh tilapia fillets (skin-on, firm flesh)
– 3 tbsp rich extra virgin olive oil
– 1 tsp finely ground black pepper
– 1 tsp sea salt (coarse, crunchy)
– 2 cups water (filtered, room temperature)
– 1 medium onion (thinly sliced, pungent)
– 2 cloves garlic (minced, aromatic)
– 1 tbsp ginger (freshly grated, spicy)
– 1 scotch bonnet pepper (whole, fiery)

Instructions

1. In a large bowl, mix fermented corn dough and cassava dough with water until smooth. Tip: The consistency should resemble thick pancake batter.
2. Pour the mixture into a non-stick pot. Cook over medium heat, stirring continuously with a wooden spoon for 20 minutes until it thickens. Tip: Avoid lumps by stirring in one direction.
3. Reduce heat to low. Cover and let it steam for 10 minutes, stirring occasionally until it forms a soft, stretchy dough. Tip: The dough should pull away from the pot when ready.
4. Preheat grill to 400°F. Brush tilapia fillets with olive oil, then season with black pepper and sea salt.
5. Grill tilapia for 5 minutes on each side or until the skin is crispy and flesh flakes easily.
6. In a small pan, heat 1 tbsp olive oil. Sauté onion, garlic, ginger, and scotch bonnet pepper for 2 minutes until fragrant.
7. Serve Banku in small balls alongside grilled tilapia, topped with the sautéed mixture.

When served hot, Banku offers a comforting chewiness that contrasts beautifully with the crispy, flavorful tilapia. For an authentic touch, eat with your hands, using the Banku to scoop up the fish and spicy onion mix.

Fufu and Light Soup

Dive into the comforting embrace of Fufu and Light Soup, a dish that balances simplicity with depth of flavor. Perfect for any season, it’s a staple that brings warmth and satisfaction to the table.

Ingredients

• 2 cups of cassava flour (fine, powdery texture)
• 1 cup of plantain flour (slightly sweet, earthy aroma)
• 1 pound of chicken thighs (bone-in, skin-on for richness)
• 4 cups of chicken broth (homemade or high-quality store-bought)
• 1 large tomato (ripe, juicy)
• 1 medium onion (sharp, pungent when raw)
• 2 cloves of garlic (freshly minced)
• 1 teaspoon of ginger (finely grated)
• 1 scotch bonnet pepper (whole, for subtle heat)
• 1 teaspoon of salt (fine, sea salt preferred)
• 1 tablespoon of palm oil (unrefined, vibrant red color)

Instructions

1. In a large pot, combine chicken thighs, chicken broth, tomato, onion, garlic, ginger, and scotch bonnet pepper. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 25 minutes until chicken is tender and flavors meld.
3. Remove chicken from broth, shred meat, and return to pot. Discard bones and skin if desired.
4. Stir in palm oil and salt. Simmer uncovered for 10 minutes to slightly thicken the soup.
5. For the fufu, boil 2 cups of water in a separate pot. Gradually whisk in cassava and plantain flours until a smooth, sticky dough forms.
6. Reduce heat to low, cover, and let dough steam for 5 minutes to cook through.
7. Wet your hands with cold water, then knead dough briefly until smooth and elastic. Divide into serving-sized balls.
8. Serve fufu balls alongside the light soup. Tip: Fufu is traditionally eaten by pinching off a piece, dipping into soup, and swallowing without chewing.

Hearty and fulfilling, the fufu’s soft, doughy texture contrasts beautifully with the light soup’s aromatic broth. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten the flavors.

Kelewele

A vibrant Ghanaian street food, Kelewele is spicy, sweet fried plantains that pack a punch. Perfect for a snack or side, its bold flavors are unforgettable.

Ingredients

– 4 ripe plantains, peeled and cut into 1-inch cubes
– 1 tbsp fresh ginger, finely grated
– 1 tsp cayenne pepper
– 1/2 tsp ground cloves
– 1/2 tsp nutmeg, freshly grated
– 1/4 cup water
– 1/2 cup vegetable oil, for frying
– 1 tsp salt, finely ground

Instructions

1. In a large bowl, combine the plantain cubes with grated ginger, cayenne pepper, ground cloves, nutmeg, and salt. Tip: Ensure the plantains are evenly coated for maximum flavor.
2. Add water to the bowl and mix well. Let the mixture marinate for 30 minutes at room temperature. Tip: Marinating enhances the depth of flavors.
3. Heat vegetable oil in a deep fryer or large skillet to 350°F. Tip: Use a thermometer to maintain the correct temperature for crispy results.
4. Fry the plantain cubes in batches until golden brown, about 3-4 minutes per batch. Avoid overcrowding the pan.
5. Remove with a slotted spoon and drain on paper towels.
P Kelewele is best served hot, offering a crispy exterior with a soft, spicy-sweet interior. Try it with a side of peanut sauce for an extra flavor boost.

Red Red

Every bite of Red Red, a vibrant Ghanaian bean stew, promises a hearty blend of spices and creamy textures. This dish is a staple for those seeking comfort with a kick.

Ingredients

• 2 cups black-eyed peas, soaked overnight
• 1 large red onion, finely chopped
• 3 ripe tomatoes, blended into a smooth puree
• 2 tbsp rich red palm oil
• 1 tsp smoked paprika
• 1 scotch bonnet pepper, whole
• 1 tsp finely ground sea salt
• 1 cup coconut milk, full-fat
• 2 cloves garlic, minced

Instructions

1. Drain the soaked black-eyed peas and rinse under cold water.
2. In a large pot, heat the red palm oil over medium heat until shimmering.
3. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
4. Stir in the tomato puree, smoked paprika, and whole scotch bonnet pepper. Cook for 10 minutes, stirring occasionally.
5. Add the black-eyed peas and enough water to cover them by 2 inches. Bring to a boil, then reduce to a simmer.
6. Cover and cook for 45 minutes, or until the peas are tender.
7. Remove the scotch bonnet pepper and stir in the coconut milk and sea salt. Simmer for an additional 10 minutes.
8. Tip: For a thicker stew, mash some of the peas against the side of the pot.
9. Tip: Adjust the heat by adding more or less of the scotch bonnet pepper.
10. Tip: Serve with a side of fried plantains for a traditional touch.

Delight in the creamy, spicy flavors of Red Red, where the coconut milk softens the heat and the peas offer a satisfying bite. Perfect over steamed rice or with a slice of crusty bread to soak up the sauce.

Gari Foto

Bold flavors and simple ingredients come together in this West African-inspired dish, Gari Foto. It’s a quick, satisfying meal that’s perfect for any time of day.

Ingredients

• 1 cup coarse gari (cassava flakes), soaked
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 ripe tomatoes, diced
• 1 scotch bonnet pepper, finely chopped (adjust for heat preference)
• 1 cup cooked protein (chicken, shrimp, or tofu), cubed
• 2 farm-fresh eggs, beaten
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add chopped onion and sauté until translucent, about 3 minutes.
3. Stir in diced tomatoes and scotch bonnet pepper; cook until tomatoes soften, about 5 minutes.
4. Tip: For a smoother sauce, blend tomatoes before adding.
5. Add cooked protein, stirring to coat with the tomato mixture, and heat through, about 2 minutes.
6. Push the mixture to one side of the skillet; pour beaten eggs into the other side.
7. Scramble eggs until just set, then mix into the tomato-protein mixture.
8. Tip: Keep eggs slightly runny for a creamier texture.
9. Drain soaked gari and add to the skillet, stirring to combine all ingredients evenly.
10. Season with black pepper and sea salt, adjusting to taste.
11. Cook for another 2 minutes, stirring constantly, until gari is heated through.
12. Tip: Add a splash of water if the mixture seems too dry.
13. Remove from heat and garnish with fresh cilantro before serving.

Vibrant and hearty, Gari Foto offers a delightful contrast of textures, from the soft eggs to the slightly chewy gari. Serve it with a side of avocado slices for a creamy complement or enjoy it as is for a quick, flavorful meal.

Tuo Zaafi

Let’s dive into the vibrant flavors of Tuo Zaafi, a comforting West African staple that’s as nutritious as it is delicious. This dish combines the earthy goodness of millet with a rich, aromatic soup for a meal that’s both satisfying and simple to prepare.

Ingredients

• 2 cups of finely ground millet flour
• 1 cup of fresh okra, thinly sliced
• 1/2 cup of dried smoked fish, thoroughly rinsed
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp of ginger, freshly grated
• 1 scotch bonnet pepper, seeds removed for less heat
• 4 cups of homemade chicken stock, rich and flavorful
• 1/4 cup of palm oil, vibrant red and unrefined
• 1 tsp of salt, finely ground

Instructions

1. In a large pot, bring the chicken stock to a rolling boil over high heat.
2. Gradually whisk in the millet flour to prevent lumps, then reduce heat to low. Simmer for 15 minutes, stirring constantly until the mixture thickens into a smooth paste.
3. In a separate pan, heat the palm oil over medium heat. Add the onion, garlic, and ginger, sautéing until golden and fragrant, about 3 minutes.
4. Stir in the okra and smoked fish, cooking for another 5 minutes until the okra is tender.
5. Add the scotch bonnet pepper and salt, mixing well to combine all the flavors.
6. Pour the okra mixture into the millet paste, stirring vigorously to incorporate. Cook together for an additional 10 minutes on low heat.
7. Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.

Makes sure to serve Tuo Zaafi hot, with the soup ladled generously over the millet paste. The dish boasts a unique texture, with the smoothness of the millet contrasting beautifully with the chunkiness of the okra and fish. For an extra touch, garnish with fresh herbs or a side of ripe avocado slices.

Kenkey with Fried Fish

Ghanaian cuisine offers a unique blend of flavors, and Kenkey with Fried Fish is a standout dish that combines fermented corn dough with crispy, seasoned fish.

Ingredients

• 2 cups finely ground cornmeal
• 1 tsp active dry yeast
• 4 cups warm water (110°F)
• 1 whole tilapia, cleaned and scaled
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground sea salt
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup rich extra virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced

Instructions

1. In a large bowl, mix cornmeal, yeast, and warm water. Cover with a clean cloth and let ferment in a warm place for 2 days.
2. After fermentation, divide the dough into two. Wrap each portion tightly in banana leaves or aluminum foil.
3. Steam the wrapped dough over boiling water for 1 hour until firm. Tip: Ensure the water doesn’t touch the dough to prevent sogginess.
4. Rinse the tilapia under cold water and pat dry with paper towels. Rub with lemon juice, salt, paprika, and cayenne pepper.
5. Heat olive oil in a skillet over medium-high heat (375°F). Fry the fish for 5 minutes on each side until golden and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. In the same oil, sauté onion and garlic until translucent, about 3 minutes. Tip: Use this as a topping to add extra flavor.
7. Serve the kenkey hot with the fried fish and onion-garlic topping.

Crispy on the outside and tender inside, the fried fish pairs perfectly with the soft, slightly sour kenkey. For an authentic experience, serve with a side of spicy pepper sauce.

Omo Tuo

Trying Omo Tuo for the first time is like discovering a hidden gem in the world of comfort foods. This Ghanaian delicacy, made from soft, fluffy rice balls, pairs perfectly with rich, spicy soups for a meal that’s both satisfying and simple to prepare.

Ingredients

– 2 cups of jasmine rice, rinsed until water runs clear
– 4 cups of water, for a perfectly fluffy texture
– 1 teaspoon of salt, to enhance the rice’s natural flavors

Instructions

1. In a large pot, combine the rinsed jasmine rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes. Tip: Avoid lifting the lid to keep the steam inside.
3. After 15 minutes, check the rice. If the water is fully absorbed and the rice is tender, remove from heat. If not, cover and cook for another 2 minutes.
4. Transfer the cooked rice to a large bowl. Using a wooden spoon, vigorously stir the rice for about 5 minutes until it becomes sticky and starts to clump together. Tip: Wet the spoon with cold water to prevent sticking.
5. With wet hands, form the sticky rice into small, round balls about the size of a golf ball. Tip: Keep a bowl of cold water nearby to wet your hands as needed to prevent sticking.
Holding an Omo Tuo ball reveals its soft, pillowy texture, while the subtle saltiness makes it a versatile companion to any hearty soup. Try serving it alongside a spicy groundnut soup for an authentic Ghanaian experience.

Yam and Kontomire Stew

Just when you thought comfort food couldn’t get any better, here comes Yam and Kontomire Stew. This dish combines the earthy sweetness of yams with the bold flavors of kontomire leaves for a meal that’s both hearty and vibrant.

Ingredients

– 2 cups peeled and cubed yams (firm, starchy)
– 1 bunch kontomire leaves (fresh, vibrant green)
– 1 lb beef stew meat (cut into 1-inch cubes)
– 1 large onion (finely chopped)
– 2 cloves garlic (minced)
– 1 tbsp ginger (freshly grated)
– 2 tbsp palm oil (rich, red hue)
– 1 tsp smoked paprika
– 1 tsp ground cayenne pepper
– 4 cups beef broth (low sodium, rich flavor)
– Salt to taste

Instructions

1. Heat palm oil in a large pot over medium heat until shimmering but not smoking.
2. Add beef cubes, browning on all sides for about 5 minutes to develop flavor.
3. Stir in onions, garlic, and ginger, cooking until onions are translucent, about 3 minutes.
4. Sprinkle smoked paprika and cayenne pepper over the meat, stirring to coat evenly.
5. Pour in beef broth, scraping the bottom of the pot to loosen any browned bits.
6. Add yam cubes, ensuring they’re submerged in the broth. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until yams are tender but not mushy.
8. Meanwhile, rinse kontomire leaves thoroughly and chop roughly.
9. Add kontomire leaves to the pot, stirring gently to wilt into the stew.
10. Simmer uncovered for an additional 5 minutes to blend flavors. Adjust salt if needed.
Perfect for chilly evenings, this stew offers a delightful contrast between the creamy yams and the slightly bitter kontomire. Serve it with a side of steamed rice or enjoy it as a standalone dish for a satisfying meal.

Apapransa

Rarely does a dish combine comfort and complexity like Apapransa. This recipe delivers bold flavors with minimal fuss.

Ingredients

• 2 cups stone-ground cornmeal
• 1 cup rich coconut milk
• 1/2 cup finely grated Parmesan cheese
• 1 tbsp vibrant smoked paprika
• 1 tsp coarse sea salt
• 4 cups simmering chicken broth
• 2 tbsp velvety unsalted butter

Instructions

1. Heat a large, heavy-bottomed pot over medium heat. Add the cornmeal and toast for 3 minutes, stirring constantly, until fragrant.
2. Pour in the coconut milk and chicken broth, whisking vigorously to prevent lumps. Tip: A flat whisk works best for smooth consistency.
3. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 25 minutes, stirring every 5 minutes to avoid sticking.
4. Stir in the Parmesan cheese, smoked paprika, and sea salt. Cook for an additional 5 minutes until the cheese melts completely.
5. Remove from heat and fold in the unsalted butter until fully incorporated. Tip: Letting it rest for 5 minutes before serving enhances the flavors.
6. For a crispy top, broil the Apapransa in an oven-safe dish for 2 minutes under high heat. Tip: Keep a close eye to prevent burning.

Golden and creamy, Apapransa offers a smoky depth with a comforting texture. Serve it alongside grilled vegetables for a hearty meal.

Nkatenkwan

Just discovered the rich flavors of Nkatenkwan? This Ghanaian peanut stew combines creamy peanut butter with tender chicken for a hearty, comforting dish.

Ingredients

• 1.5 lbs bone-in chicken thighs, skin removed
• 3 tbsp smooth, natural peanut butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups low-sodium chicken broth
• 1 cup canned diced tomatoes, with juices
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 tbsp vegetable oil
• Salt to taste

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering.
2. Add chopped onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add chicken thighs, brown on all sides, about 3 minutes per side.
5. Mix in smoked paprika and cayenne pepper, coating the chicken evenly.
6. Pour in chicken broth and diced tomatoes, bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
8. Remove chicken from pot, shred meat, and return to the pot.
9. Whisk in peanut butter until fully incorporated, simmer for another 10 minutes.
10. Season with salt to taste before serving.

The stew should be thick and creamy, with a perfect balance of nutty and spicy flavors. Serve over steamed rice or with a side of fried plantains for an authentic touch.

Ampesi

Oven-baked Ampesi brings Ghanaian comfort to your kitchen with minimal fuss. This one-pot wonder pairs tender yams with a rich, savory sauce.

Ingredients

• 2 large yams, peeled and cubed into 1-inch pieces
• 1 cup ripe tomatoes, finely chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet pepper, whole (optional for heat)
• 2 tbsp palm oil
• 1 tsp smoked paprika
• 1 cup water
• Salt to taste

Instructions

1. Heat palm oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced onions, minced garlic, and grated ginger. Sauté until onions are translucent, 3-4 minutes.
3. Stir in chopped tomatoes and whole scotch bonnet pepper. Cook until tomatoes break down, 5 minutes.
4. Add yam cubes, smoked paprika, and salt. Toss to coat evenly with the sauce.
5. Pour in water, cover, and simmer on low heat for 20 minutes or until yams are fork-tender.
6. Remove scotch bonnet pepper before serving if you prefer milder heat.

Ampesi’s texture is delightfully soft yet holds its shape, with a deep, smoky flavor from the paprika. Serve it alongside grilled fish or chicken for a hearty meal.

Kokonte with Palm Nut Soup

Venture into the heart of West African cuisine with this hearty Kokonte paired with rich Palm Nut Soup, a dish that combines simplicity with deep, comforting flavors.

Ingredients

• 2 cups dried cassava flour (finely ground, for smooth Kokonte)
• 4 cups water (filtered, for boiling)
• 1 cup palm nut cream (thick, vibrant orange)
• 1 lb goat meat (tender, cut into chunks)
• 1 medium onion (freshly chopped)
• 2 cloves garlic (minced, for aroma)
• 1 tbsp ginger (freshly grated)
• 1 tsp cayenne pepper (for a subtle heat)
• Salt (to enhance flavors)
• 2 cups spinach leaves (young, for garnish)

Instructions

1. In a large pot, bring 4 cups of filtered water to a rolling boil over high heat.
2. Gradually whisk in 2 cups of finely ground cassava flour to avoid lumps, then reduce heat to low. Tip: Constant stirring ensures a smooth consistency.
3. Cover and simmer for 15 minutes, stirring occasionally, until the mixture thickens into a dough-like consistency. Tip: A wooden spoon works best to prevent sticking.
4. In another pot, sauté 1 medium freshly chopped onion, 2 cloves of minced garlic, and 1 tbsp of freshly grated ginger in a splash of water until fragrant.
5. Add 1 lb of tender goat meat chunks, browning lightly on all sides for about 5 minutes.
6. Stir in 1 cup of thick, vibrant orange palm nut cream and 1 tsp of cayenne pepper, then simmer on low heat for 30 minutes. Tip: Skim off any excess oil for a cleaner taste.
7. Season with salt to enhance flavors, then fold in 2 cups of young spinach leaves just before serving.

Zesty and satisfying, the Kokonte offers a chewy texture that perfectly soaks up the creamy, spicy Palm Nut Soup. Serve with a side of fresh avocado slices for a cool contrast.

Boiled Yam with Garden Egg Stew

Savory and satisfying, this boiled yam with garden egg stew combines simplicity with deep flavors. Perfect for a hearty meal any day.

Ingredients

• 2 medium yams, peeled and cut into 1-inch chunks
• 4 garden eggs, diced
• 1 large ripe tomato, finely chopped
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup water

Instructions

1. Place yam chunks in a large pot, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer for 20 minutes, or until yams are fork-tender. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add onions, garlic, and ginger, sautéing until fragrant, about 2 minutes.
4. Stir in diced garden eggs and chopped tomato, cooking for 5 minutes until vegetables soften.
5. Season with black pepper and sea salt, mixing well to combine all flavors.
6. Pour in 1 cup of water, bring to a simmer, and cook for 10 minutes, allowing the stew to thicken slightly.
7. Arrange boiled yams on a serving plate and generously top with the garden egg stew.

Velvety yams contrast beautifully with the chunky, spicy stew. Serve with a side of steamed greens for a complete meal.

Beans and Plantain

Oven-baked beans and plantains bring a comforting, hearty dish to your table with minimal fuss. Perfect for a quick dinner or a satisfying side.

Ingredients

• 2 ripe plantains, sliced into 1/2-inch thick rounds
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp rich extra virgin olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp finely ground black pepper
• 1/2 cup vegetable broth
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Arrange plantain rounds in a single layer on the baking sheet. Brush lightly with olive oil. Bake for 15 minutes, flip, then bake another 10 minutes until golden.
3. Heat remaining olive oil in a skillet over medium heat. Add onion, cook until translucent, about 3 minutes.
4. Add garlic, cumin, smoked paprika, and black pepper. Stir for 30 seconds until fragrant.
5. Pour in black beans and vegetable broth. Simmer for 5 minutes, stirring occasionally.
6. Remove from heat. Stir in lime juice and cilantro.
7. Serve beans over baked plantains. Tip: For extra crunch, broil plantains for 2 minutes before serving.

Amazingly, the plantains caramelize slightly in the oven, offering a sweet contrast to the smoky beans. Try topping with avocado slices for a creamy texture.

Conclusion

Uncover the rich flavors of Ghana with these 17 authentic recipes that promise to delight your taste buds and bring a taste of West Africa to your kitchen. We hope you’re inspired to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos