Ghana
Fermented corn staples, rich groundnut and palm-nut soups, smoky jollof and beloved street snacks like kelewele. That is the short version of what Ghana cooks. Look for Jollof rice (rice steamed in smoky tomato-pepper stew base; fierce national pride), Waakye (rice and beans tinted by sorghum leaves; sold with gari, spaghetti, egg, shito) and Fufu (pounded cassava-plantain balls submerged in light or groundnut soup). Descends from Senegambian thieboudienne of the medieval Wolof Jolof empire; the one-pot tomato rice spread east along trade routes into Ghana and Nigeria. This atlas has 47 Ghana dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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