Food in Ghana is quite unique. When I originally read my orientation guide for my internship, the description of Ghanaian food was “starchy.” That is quite accurate. Ghanaian food is made primarily around three staples: banku, fufu, rice, and occasionally fried plantains. Banku is made of “mashed” and boiled cassava (or sometimes corn?) and I believe Fufu is the same. These are then prepared with either beans, chicken, unnamed meat, fish, and sometimes shrimp. The dishes are often made in stews or combinations between the staple and meat with some kind of sauce or soup. The soups are made either of local vegetables, particularly onions, or ground nut paste. Ground-Nut Soup is made from ground-nut paste, which is very similar to peanut butter. All dishes are given a healthy dose of complete seasoning, which, while delicious, unfortunately also makes every dish taste quite similar.
Below are a few of the Ghanaian dishes I have tasted so far: