Ghanaian cuisine

**Ghanaian cuisine** dey refer to de meals of de Ghanaian people. De main dishes of Ghana dey center around starchy staple foods, accompany by either sauce anaa soup as well as source of protein. De primary ingredients for de vast majority of soups den stews be tomatoes, hot peppers, den onions. As result of dese main ingredients, most Ghanaian jollof rice, soups, den stews dey appear red anaa orange.

Ghanaian foods dey heavily rely for traditional food crops top dem grow insyd Ghana, dem combine plus crops dem introduce thru colonial den globalized cuisine.
## Main staple foods

De typical staple foods insyd de southern part of Ghana dey include cassava den plantain. Insyd de north, de main staple foods dey include millet den sorghum. Yam, maize den beans sanso be staple foods across Ghana. Sweet potatoes den cocoyam sanso be important insyd de Ghanaian diet den cuisine. Plus de advent of globalization, na dem dey increasingly incorporate cereals such as rice den wheat into Ghanaian cuisine notably insyd de form of bread. De foods below dey represent Ghanaian dishes dem make out of dese staple foods.

### Foods dem make plus maize
**Akple*, 
*'"BA MI KU" (BANKU)

LEAF insyd Dangme language be "BA" hence de final product earn ein name "BA MI KU" as na dem dey wrap am for leaves insyd wey dem dey shape am into a ball. 
*Fanti kenkey dem dey wrap am insyd plantain leaves wey dey give am different texture. Dem dey boil am for long periods into consistent solid balls.
* Banku dem cook am plus cassava den corn dough mixture dem dey bell am *agbelimorkple* by de Ewe people while de one widout cassava dough mixture dem know am as kutornu-kple (Cotonou banku)
**Mmore* be cooked fermented corn dough widout cassava, dem prepare am like *banku* among de Akan people. 
**Kenkey*/*komi*/*dokonu* be fermented corn dough dem wrap am insyd corn, wey dey originate from de Ga people of de Ga-Adangbe, wey dey bell am *komi* anaa Ga *kenkey*. Anoda variety wey dey originate from de Fanti people be *Fante dokono,* anaa *Fanti kenkey,* wich dem wrap am plus plantain leaves wey dey give am different texture, flavor, den colour as dem compare to de Ga *kenkey*. Dem dey boil both for long periods into consistent solid balls.
**Tuo zaafi* be millet, sorghum anaa maize dish wey dey originate from Northern Ghana.
**Fonfom* be maize dish popular insyd south-western Ghana.
* *Abolo*, wich dem dey prepare by steaming corn dough den sugar mixture be delicacy among de Ewes. Dem dey chop am plus various soups anaa sauces.
* *Yoroyoro* be widely eaten across Dagbon den chaw parts of Northern Ghana. Dem dey make am by boiling maize til ebe soften. Dem dey chop de chow plus pepper den onions.
* *Nkyekyeraa* be Ghanaian dish dem make up of dry corn den few groundnuts, wich be mostly found insyd de Bono, Bono East den Ahafo regions. Dem usually dem wrap am insyd corn leaves anaa fresh leaf wey dem boil am til e cam turn soft enough so say dem fi chew am easily.

### Foods dem make plus rice
**Waakye*— dish of rice den beans plus purple-brown color. De color dey cam from de indigenous grass, *Sorghum bicolor*.
**Omo Tuo*/Rice ball—sticky mashed rice, dem often dey chop am plus groundnut anaa palm nut soup.
*Plain rice—boiled rice wey dey accompany chaw of de variety of red stews.
*Jollof rice
*Fried rice—Chinese-style fried rice dem adapt to Ghanaian tastes.
**Angwa moo*—dem sanso dey refer am to as "oiled rice".

### Foods dem make plus cassava
**Kokonte* anaa *abete—*from dried peeled cassava powder
**[[Fufu]]—*pounded cassava den plantains; pounded yam den plantain, anaa pounded cocoyam/taro. Dis side dish be always accompany by one of de chaw varieties of Ghanaian soups.
**Gari* dem make am from cassava. Dem often serve am plus red red, fish den black-eyed pea stew, anaa *shito* den fish.
**Attiéké* anaa *Akyeke—*dem make am from cassava wey ebe popular among de Ahanta, Nzema den Akan-speaking people of Ivory Coast.
**Plakali*—dem make am from cassava wey ebe popular among de Ahanta, Nzema den Akan-speaking people of Ivory Coast.
* *Yakayake*, dem make am from steamed grated cassava be favourite among de Ewe people. Dem dey chop am plus various stews anaa soups.

### Foods dem make plus beans

* *Red red* den *tubaani*

* Koose

### Foods dem make plus yam

**Ampesie—*boiled yam. Dem sanso fi make  am plus plantains, cocoyams, potatoes, yams anaa cassava. Dem traditionally dey chop dis side dish plus fish stew wey dey contain tomatoes, oil, den spices.
**Yam fufu—[[fufu]]* dem make am plus yam instead of cassava, plantains, anaa cocoyam—dem traditionally dey chop am plus Ghanaian soup. Ebe popular insyd Northern den southeastern Ghana.
**Mpotompoto* (yam casserole anaa porridge)—slices of yam dem cook plus much water den pepper, onions, tomatoes, salt den preferred seasoning.
*Yam balls -  Dis super sweet delicacy dey take de form of scotch eggs, buh insyd dis case, e get de fillings of meat pie, spring rolls, samosa, anaa shawarma.
*Fried Yam -  Deep-fried yam fi be served plus variety of stews den pepper sauces. De chips be fried such dat de outsyd be crispy wey de insyd be wet, blissful, den yummy.
*Roasted Yam: dis be one of de most popular street snacks. De white yam plus brown bark be used take make dis dish.
## Common Ghanaian dishes

File:Grilled tilapia with banku.jpg|*Banku* den grilled tilapia fish
File:Ghanaian Red-Red with Fish.jpg|Red-red: bean den fish stew plus fried plantain
File:Ghanaian Beans, plantain (non-sweet banana) and chicken.jpg|Beans, plantain, den chicken
File:Shrimps and fried fingerlings also known as One Man Thousand in Ghana.jpg|"One Man Thousand": cooked shrimp and fried Tanganyika sardine
File:Charcoal Roasted Ripe Plantain.jpg|Ghanaian *Kɔkɔ a y'atoto* (nickname: Kofi Broke Man) charcoal-roasted ripe plantain
File:Banku ne mako.jpg|Ghanaian *Banku Ne Mako* (*banku* den pepper-tomato sauce)
File:Kokonte.jpg|Ghanaian style *konkonte*
File:Ghanaian Fufuo in light (tomato) soup with goat.jpg|Ghanaian *fufu* insyd palmnut soup plus goat meat
File:Fufu and Light Soup with meat.jpg|*Fufu* den light tomato soup plus meat
File:Fried yam.jpg|Fried yam plus spicy chicken den *kpakpo shito* (ground green peppers)
File:Jollof.jpg|Jollof rice plus coleslaw den barbecue chicken
File:Kenkey.jpg|*Kenkey* plus fried fish den chili pepper
File:Yam and garden egg stew.jpg|Cooked yam den plantain, plus "garden egg" (aubergine) stew den chicken
File:Akan Ghanaian style Spicy Sauce.jpg|Ghanaian style spicy sauce
File:Akan Ghanaian style Spicy Grilled Kebab.jpg|Ghanaian style spicy grilled kebab
File:Waakye 2.jpg|*Waakye* (rice den beans) dem serve plus spaghetti den boiled egg
File:Grinded Red Pepper.jpg|Ground red pepper, Ghanaian delicacy, mainly an accompaniment give *banku* den *kenkey*
File:Ghanaian pepper and taro leaves (masterclass dish).jpg|*Tubaani*
File:Ghanaian traditional cuisine. Northern Ghana.jpg|*Tubaani* dem wrap insyd de leaves of *Ewe eran*


## References


## Read further

* Osseo-Asare, Fran (2018). **'. Barbara Baeta. New York: Hippocrene Books. ISBN <bdi>[[:en:Special:BookSources/978-0-7818-1343-3|978-0-7818-1343-3]]</bdi>. OCLC [https://search.worldcat.org/oclc/896840053 896840053].
* Adjonyoh, Zoe (2021). Zoe's Ghana kitchen. New York: Voracious. ISBN 978-0316335034

== External links ==
**Ghanaian cuisine''' at Wikipedia ein sisto projects

*  from Commons
*  from Wikibooks
*  from Wikidata

* Ghanaian food for Ghanaweb.com top