Ghana

Jollof rice

Rice cooked in a tomato and pepper base until each grain colours, argued over regionally.

Waakye

Rice and beans cooked with sorghum leaves until reddish, sold with shito and gari.

Banku

Fermented maize and cassava dough turned smooth, eaten with okra stew or tilapia.

Fufu

Cassava and plantain pounded into a smooth ball, swallowed with light soup.

Kenkey

Fermented maize dough steamed in husks, sour and dense, eaten with pepper and fish.

Light soup

Thin tomato and pepper broth with goat or fish, drunk with fufu.

Groundnut soup

Peanut paste cooked with chicken and chilli into a thick orange soup.

Palm nut soup

Palm fruit pulp simmered with fish and meat into a deep red, oily soup.

Red red

Black-eyed beans in palm oil with fried plantain, both parts red.

Kelewele

Ripe plantain cubes tossed in ginger and chilli and fried, eaten at night.

Tuo zaafi

Northern maize or millet dough eaten with ayoyo leaf soup.

Shito

Black pepper sauce with dried fish and shrimp, kept in a jar and added to everything.

Chichinga

Meat skewers rolled in spiced groundnut powder and grilled over coals.

Fante fante

Fish stewed in palm oil with garden eggs, a coastal Fante dish.

Gari

Grated fermented cassava dried into granules, soaked in water or sprinkled over food.

Bofrot

Sweet fried dough balls sold in plastic bags by the roadside.

Sobolo

Hibiscus steeped with ginger and pineapple skin, drunk cold.

Pito

Fermented millet beer served from calabashes in the north.