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Ghanaian main dishes, are organized around a starchy staple food with  a sauce or soup containing a protein source, The typical Ghanaian staple foods in the southern part of Ghana include cassava and plantain.  In the northern part, the main staple foods include millet and sorghum. Yam, maize and beans are used across Ghana as staple foods. Sweet potatoes and cocoyam are also important in the Ghanaian diet and food. With the advent of globalization, crops such as rice and wheat have been increasingly incorporated into Ghanaian cuisine. 

Many of Ghana’s most popular foods are traditional dishes which reflect the country’s long history and agriculture. Ghanaian cuisine has diverse traditional dishes from each ethnic group, tribe and clan from the north to the south and from the east to west.

Generally, most Ghanaian recipe dishes as mentioned above are made up of a starchy portion (rice, fufu, banku, tuo, gigi, akplidzii, yekeyeke, etew, ato etc) and a sauce or soup saturated with fish, snails, meat or mushrooms. Cassava, yams and plantains are boiled, pounded and rolled into balls known as fufu. These are often served in a soup or stew, or with palm oil/groundnut sauce. Another staple is kenkey, a fermented cornmeal dumpling which is boiled or steamed in plantain leaves and served with a sauce.

Despite the starchy staples, food is rarely bland in Ghana. Many dishes are spicy. Ghanaians love using spices such as cinnamon and hot red peppers.

This introduction has been sourced from the following sites: Please visit them for more information.

Ghana Coummunity  Portal Online

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