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Food of Ghana

Red palm oil, pounded yam, and the long argument over jollof rice. Groundnut stews and smoked fish, fiery pepper soups, fermented locust bean, and grilled suya dusted in yaji spice.

WaakyeBankuKeleweleFufuJollof RiceShitoRed RedKenkey
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Further reading

Open-access scholarship on the food of Ghana. Every one is free to read.

  1. Exploring consumer knowledge, understanding and use of food and nutrition label information in the Tamale metropolis of Ghana

    Aryee et al. 2019 African Journal of Food Agriculture Nutrition and Development

  2. From the Kitchen to Fast Food Restaurants: The Changing Culture of Food in Urban Ghana

    Boafo et al. 2021 Food Studies An Interdisciplinary Journal

  3. Likes and Dislikes of Local Foods Among Young International Volunteers in Ghana

    Amuquandoh 2016 Journal of Tourism and Gastronomy Studies

  4. Street-Vended Local Foods Transformation: Case of Hausa Koko, Waakye and Ga Kenkey in Urban Ghana

    Haleegoah et al. 2016 Advances in Applied Sociology

  5. Menu planners’ adherence to nutritional guidelines in menu planning in Osu, Ghana

    Addison-Akotoye & Amenumey 2017 Oguaa Journal of Social Sciences

Indexed by OpenAlex 30 open-access works in all Metadata under CC0 1.0