Baku Kitchen! An independent reference of traditional food

Ghana

0 dishes.

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  • Tuo zaafi

    Soft millet-corn swallow with ayoyo jute-leaf soup, northern staple. Ready in 20 minutes prep and 45 minutes cooking. Serves 6.…

  • Yakeyake

    Steamed granules of fermented cassava dough eaten with stew. Ready in 30 minutes prep and 40 minutes cooking. Serves 6.…

  • Akpeteshie

    Fiery clear spirit distilled from palm wine or sugarcane. Ready in 1 day tapping and setting up prep and 3–7…

  • Banku

    Fermented corn-cassava dough with grilled tilapia and fresh pepper sauce. Ready in 20 min prep and 30 min cooking. 4…

  • Fufu

    Stiff cassava-corn flour swallow rolled to scoop stews. Ready in 20 min prep and 40 min cooking. 4 servings. A…

  • Jollof rice

    Rice steamed in smoky tomato-pepper stew base; fierce national pride. Ready in 25 min prep and 55 min cooking. 6…

  • Waakye

    Rice and beans tinted by sorghum leaves; sold with gari, spaghetti, egg, shito. Ready in 20 min prep and 1…