Ghanaian Dishes Worth Knowing
New to Ghanaian food? Start here. These are the dishes you will see on menus, at chop bars, and at family tables across the country, with notes on where to find each one.
This guide explains Ghana's essential dishes: waakye, fufu, jollof, banku, kenkey, kelewele, groundnut soup, and kontomire. It describes what each dish is, how it is served, and where to find it.
Waakye
Rice and beans cooked together with dried waakye leaves, which give the dish its signature color. It is usually served with gari, spaghetti, stew, boiled egg, and your choice of meat or fish. Waakye is a morning staple, sold by street vendors across the country from large basins.
Fufu
Pounded cassava and plantain worked into a smooth, stretchy dough. Fufu is served with light soup, groundnut soup, or palm nut soup, and eaten with the right hand by pinching off a piece and dipping it. It is the dish many visitors remember most.
Jollof
The famous one pot rice dish cooked in a rich tomato and pepper base. Ghanaian jollof has a loyal following at home and abroad, and the friendly rivalry with Nigerian jollof is part of the fun. You will find it at parties, chop bars, and restaurants everywhere.
Banku
A fermented corn and cassava dough, cooked into a smooth ball and typically paired with okro stew or grilled tilapia with pepper. Banku is a staple in many homes, especially in southern Ghana.
Kenkey
Fermented corn dough wrapped and steamed, a defining dish of the Ga people. It is usually eaten with fried fish and hot pepper, and kenkey sellers are a familiar sight in Accra neighborhoods.
Kelewele
Ripe plantain cut into cubes, seasoned with ginger, pepper, and spices, then fried until golden. Kelewele is the snack that disappears fastest at any gathering.
Groundnut soup
A rich, savory peanut based soup, often cooked with chicken or beef and served with fufu or rice balls. Deeply comforting and widely loved across Ghana.
Kontomire
A stew made from cocoyam leaves cooked with palm oil, usually served with boiled yam, plantain, or rice. It is hearty, flavorful, and a fixture of home cooking.
Where to find these dishes
The fastest way to taste your way through this list is to eat where locals eat. Our restaurants guide covers the main dining neighborhoods in Accra and beyond, and you can search the business directory for restaurants near you. For the full story on the capital, see our Accra guide.
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Cook Ghanaian food at home
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The Ghana Cookbook by Fran Osseo-Asare and Barbara Baëta
Over 140 authentic recipes from every region of Ghana, from nkate nkwan to party jollof. Written by a Ghanaian food authority and a professional Accra caterer, and winner of a Gourmand World Cookbook Award.
Frequently asked questions
What is waakye?
Waakye is rice and beans cooked together with dried waakye leaves, which give the dish its signature color. It is usually served with gari, spaghetti, stew, boiled egg, and meat or fish, and it is a morning staple sold by street vendors across Ghana.
What is fufu made of?
Fufu is pounded cassava and plantain worked into a smooth, stretchy dough. It is served with light soup, groundnut soup, or palm nut soup, and eaten with the right hand.
Where can I eat Ghanaian food in Accra?
Chop bars and local spots serve the classics across the city. Our restaurants guide and Accra guide point to the main dining neighborhoods, from Osu to East Legon.
What should a first-time visitor try first?
Waakye for breakfast, jollof at a party or chop bar, and fufu with light soup for the full experience. Kelewele from a roadside vendor makes the perfect snack.