Baku Kitchen! An independent reference of traditional food

Ghana

47 dishes.

AboboeBoiled bambara beans doused in palm oil and pepper, sold in bowlsAboloSoft steamed cakes of fermented maize batter, faintly sweet, sold with fried fishfermented & pickledAgbelimaSour fermented cassava dough, the tangy base worked into banku and akplewine & spiritAkpeteshieFiery clear spirit distilled from palm wine or sugarcaneAmpesiBoiled yam, cocoyam or plantain served with garden-egg or kontomire stewAprapransaRoasted corn flour stirred into palm soup with crab and beefAsaanaDark caramel-sweet drink of roasted fermented maize, served over iceAtadwe milkCreamy sweet milk pressed from soaked tiger nutsBankuFermented corn-cassava dough with grilled tilapia and fresh pepper sauceBankye krakroGrated cassava kneaded with pepper, onion and ginger, fried into crisp ballsBofrotYeasted sweet fried doughnut ballsBrukinaMillet grains suspended in sweetened milk, drunk from a sachetChichingaSuya-style kebabs rolled in spiced peanut powderfermented & pickledDawadawaFermented locust-bean cakes that give northern soups their deep savoury baseFufuStiff cassava-corn flour swallow rolled to scoop stewsGari soakingsGari soaked in cold water with sugar, groundnuts and sometimes evaporated milkGroundnut soupPeanut soup with chicken, ladled over fufu or omo tuoHausa kokoSpiced fermented millet porridge sold at dawnIce kenkeyFermented kenkey blended with milk, sugar and ice, drunk cold from a bottleJollof riceRice steamed in smoky tomato-pepper stew base; fierce national prideKakloBalls of mashed overripe plantain spiked with pepper and ginger, deep friedKeleweleRipe plantain cubes fried with ginger, chili and nutmegKenkeySour steamed corn dough in husks, eaten with fried fish and shitocharcuterie & curedKobiHeavily salted sun-dried tilapia, torn into waakye and stewsKokonteDark cassava-flour swallow nicknamed face the wall for its plainnessKontomire stewCocoyam-leaf palava stew with egusi seeds and smoked fishKooseFried bean-flour fritters, morning partner to Hausa kokoKpokpoiSteamed fermented maize meal loosened with palm oil, eaten with palm nut soupLamuginChilled millet-flour drink sharp with ginger and cloves, sold in sachetsLight soupSpicy clear tomato broth with goat, chicken or fishfermented & pickledMomoneSalted fish fermented until intensely pungent, used to season stewsNkate cakeBrittle slab of roasted peanuts set in caramelised sugarOmo tuoSoft rice balls served in groundnut or palm soupOtoMashed yam turned orange with palm oil, topped with boiled eggsPalm nut soupRich palm-fruit soup with smoked fish, crab and snailswine & spiritPalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runs

  • Aboboe

    Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…

  • Abolo

    Soft steamed cakes of fermented maize batter, faintly sweet, sold with fried fish. Ready in 30 minutes prep and 25…

  • Agbelima

    Sour fermented cassava dough, the tangy base worked into banku and akple. A fermented & pickled recipe from Ghana.

  • Ampesi

    Boiled yam, cocoyam or plantain served with garden-egg or kontomire stew. Ready in 20 minutes prep and 35 minutes cooking.…

  • Aprapransa

    Roasted corn flour stirred into palm soup with crab and beef. Ready in 25 min prep and 1 hr cooking.…

  • Asaana

    Dark caramel-sweet drink of roasted fermented maize, served over ice. Ready in 20 min prep and 30 min cooking. 2…

  • Atadwe milk

    Creamy sweet milk pressed from soaked tiger nuts. Ready in 20 minutes prep and none cooking. About 1.5 litres. A…

  • Bankye krakro

    Grated cassava kneaded with pepper, onion and ginger, fried into crisp balls. Ready in 30 minutes prep and 20 minutes…

  • Bofrot

    Yeasted sweet fried doughnut balls. Ready in 20 minutes prep and 25 minutes cooking. Makes about 24. A snack recipe…

  • Brukina

    Millet grains suspended in sweetened milk, drunk from a sachet. Ready in 30 min prep and 30 min cooking. 6…