Ghana recipes
Recipes from Ghana: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Kontomire Stew: Ghanaian Cocoyam Leaf Stew with Red Palm Oil and Smoked Fish
A home recipe for Ghana's kontomire stew: preparing cocoyam leaves, the aroma of red palm oil and dried shrimp, thickening with pumpkin seeds, eating it with ampesi or rice, regional differences, substitute greens, storage and fixes when it goes wrong, and choosing West African ingredients.
Omo Tuo Recipe: Ghanaian Rice Balls with Groundnut Soup
Ghana's omo tuo are rice cooked soft, pounded, and shaped into balls to go with groundnut soup. How to cook rice without scorching the pot, how to tell when it is soft enough to shape, soups that change by region, choosing unsweetened peanut butter, storage and substitutions, adapted to both a home kitchen and the Ghanaian table.
Red Red Recipe: Ghanaian Black-Eyed Pea Stew
Red red, Ghana's black-eyed pea stew: red palm oil, gari, fried plantain, how long to cook the beans, substitutes, common mistakes, storage, and a menu that pairs it with waakye and kelewele. Covers dried versus canned beans and cutting back the palm oil.
Shito Recipe: Ghana's Black Chili Sauce
Ghana's shito is a black pepper sauce made by cooking down chilies, dried shrimp, and onion in oil. From its role on the Ghanaian table to choosing ingredients that set the heat, preparing so grains remain, the heat control until the oil floats, refrigerated storage, and substitutes, in quantities easy to make at home.
Tuo Zaafi: Northern Ghana's Grain Dumpling with Green Okra Soup
A recipe for Tuo Zaafi (TZ), the grain dumpling of northern Ghana, for a home kitchen. How to work cornflour and cassava flour, an ayoyo-style okra soup, judging firmness, what goes wrong, storage, and what to buy.
Wasawasa Recipe: Steamed Flour Granules from Northern Ghana
A home recipe for northern Ghana's wasawasa that keeps the idea of yam flour while using cassava flour and cornflour that are easier to find. How to sprinkle in the water, steaming times, loosening the granules, the red sauce, serving with fish and vegetables, storage, reheating the next day, flour substitutions and why it goes wrong.
Banku: Ghana's Fermented Corn and Cassava Dumpling
How to make banku, Ghana's staple. The blend of fermented corn dough and cassava flour, the heat for stirring it smooth, shaping, how to eat it with okra stew, substitutes for hard-to-find flours, storage and why it goes wrong, written for a home kitchen.
Ghanaian Groundnut Soup (Nkatenkwan): Rich Peanut Stew With Chicken
A home recipe for Ghanaian groundnut soup (nkatenkwan) made rich with unsweetened peanut butter, tomato, chicken and okra. Covers the heat level for serving with fufu or rice, the sign that the oil has risen, substitutes and how to store and reheat it.
Abunuabunu: Ghanaian Green Soup with Leafy Greens and Smoked Fish
How to make abunuabunu (ebunuebunu), Ghana's green soup, at home: what to use in place of kontomire, how to work with canned mackerel and dried shrimp, the gentle heat that keeps the color bright, and how to eat it with fufu or banku.
Fufu: Ghana's Pounded Cassava and Plantain Staple with Light Soup
Ghanaian fufu is cassava and green plantain pounded smooth and eaten with soup. Learn the chicken light soup, how to get a lump-free dough, how taro and fufu flour differ, safe cassava handling, regional variations, fixes, storage and reheating.