Whether street food or traditional meal, you’ll find actionable tips, real reviews, and easy directions to discover these staples on your Ghanaian travels.
Why Ghanaian Cuisine Should Be on Your Travel Radar
Ghanaian food is a vibrant reflection of its culture, history, and warmth. Each dish tells a story through bold spices, fresh ingredients, and traditional cooking methods. This isn’t just eating—it’s a deep dive into Ghana’s soul. From bustling Accra markets to serene coastal towns, tasting these plates connects you authentically with local life.
Having explored Ghana’s culinary scene extensively, I can confidently say each dish below offers a distinct experience worth savoring.
Jollof Rice: The West African Party Staple
Jollof Rice reigns supreme as Ghana’s signature dish—fluffy rice cooked in a fiery mix of tomato paste, onions, garlic, and a rich medley of spices. What makes Ghanaian Jollof unique is the smoky flavor from cooking over firewood in some traditional kitchens, imparting an unforgettable aroma. Paired with fried plantains or grilled chicken, it is a universal crowd-pleaser.
During my stay in Accra, I savored Jollof Rice at Santoku’s local branches which combine tradition with a modern twist and exceptional ratings (4.5/5 on Google).
Banku and Tilapia: Coastal Culinary Harmony
Banku is a fermented corn and cassava dough with a smooth, slightly tangy taste, best enjoyed alongside freshly grilled tilapia drizzled with spicy pepper sauce (shito). Eating it with your hands to scoop banku with fish or soup is an immersive experience that marries textures and bold flavors.
I first tried this combo at the famous Labadi Beach restaurants where the fish is fresh, and the coastal breeze enhances the eating ambiance.
Fufu and Light Soup: Comfort Food with Heart
Fufu, made by pounding boiled cassava, plantains, or yams, delivers a soft, elastic texture perfect for dipping into Light Soup—a tomato-based, mildly spicy broth filled with meat or fish. This dish symbolizes Ghanaian hospitality, mostly enjoyed at family gatherings or festive occasions.
My visit to Kumasi’s famed eateries revealed just how versatile and soulful this dish is—each place offers unique soup flavors from fiery to mild.
Waakye: The Breakfast Energizer
Waakye is a beloved street food featuring rice and beans cooked together with dried millet leaves for color and flavor. Served with sides like spaghetti, boiled eggs, fish, and gari, it’s the perfect fulfilling breakfast or lunch.
In my early morning explorations around Accra’s busiest markets, Waakye stalls bustled with locals fueling their day—this is real Ghanaian life in a plate.
Kelewele: Spicy Fried Plantains That Pop
This simple snack turns ripe plantains into a fiery delight by marinating them with ginger, garlic, cayenne pepper, and sometimes cloves, then frying till caramelized and crispy. Perfect as a mid-afternoon bite or party starter.
I always grab Kelewele from street vendors in Osu when soaking up Accra nightlife—each bite bursts with warmth and crunch.
Kenkey and Fish: Fermented Tradition Meets Crispy Delight
Kenkey is fermented corn dough wrapped tightly in corn husks, giving it a distinctive sour tang. Paired with fried fish and spicy pepper sauce, it exemplifies Ghana’s coastal food excellence.
I recall eating Kenkey with fish by the beachside in Jamestown while chatting with locals—an unforgettable moment binding community and cuisine.
Red Red: A Hearty Bean Stew That Comforts
Red Red is a soul-satisfying bean stew cooked with red palm oil, tomatoes, onions and often served with fried plantains. The oil gives it a vibrant color and rich taste, prized for its comforting qualities.
Sampling Red Red at a roadside eatery in Cape Coast gave me a dose of authentic home-style cooking filled with warmth and tradition.
Tuo Zaafi: Northern Ghana’s Comforting Meal
Tuo Zaafi, meaning “cooling rice,” is a smooth millet or corn dough served with a vibrant green leaf soup called ayoyo. This hearty staple is beloved in northern Ghana and offers a different dimension of Ghanaian cuisine to explore.
On my visit to Tamale, tasting Tuo Zaafi with locals was an eye-opening experience in regional diversity.
Chinchinga: Grilled Meat Skewers Packed with Flavor
Chinchinga, Ghana’s spicy barbecued kebabs, are street food staples made from beef, chicken, or goat seasoned with a dry rub of spices and grilled over charcoal. Perfect for quick bites or night outings.
Sampling Chinchinga from roadside grills in Accra’s Osu was hands down one of my favorite snack discoveries—each skewer bursting with smoky heat.
Ampesi: Classic Boiled Tuber Comfort
Ampesi is a humble dish of boiled yam, plantain, or cocoyam served with a variety of sauces such as garden egg stew or kontomire (spinach stew). It’s a foundational Ghanaian meal cherished for its simplicity and nourishment.
During family-style meals in Accra, I found Ampesi always brings a grounding element to the table—healthy, filling, and satisfying.
Frequently Asked Questions About Ghanaian Food
What is the best time to enjoy Ghanaian street food?
Street food in Ghana is vibrant all day but peaks in the early mornings for breakfast staples like Waakye, and evenings for snacks such as Kelewele and Chinchinga, especially in marketplaces and lively neighborhoods like Osu and Jamestown.
Are Ghanaian dishes spicy and suitable for all palates?
Many Ghanaian dishes feature moderate spicing with chili, pepper, and ginger. However, spice levels can be adjusted on request at local eateries. Mild versions are commonly available for travelers sensitive to heat.
Where can I learn to cook Ghanaian food authentically?
Several culinary schools and cooking tours in Accra and Kumasi offer hands-on experiences with local chefs. Try Ghana Culinary Tours for immersive lessons.
Is it safe to eat street food in Ghana?
Street food vendors often follow traditional food safety practices, but visitors should choose busy, well-regarded spots with high turnover to ensure freshness and hygiene. Bottled water and hand sanitizers are recommended.
