20 Authentic Ghana Recipes Delicious

Craving bold, vibrant flavors that transport your taste buds straight to West Africa? Look no further! From smoky grilled kebabs to rich, peanut-infused stews, Ghanaian cuisine is a treasure trove of hearty, soul-satisfying dishes. Whether you’re a seasoned home cook or just dipping your spoon into African flavors, these 20 authentic Ghanaian recipes will turn your kitchen into a celebration of spice, color, and irresistible comfort. Ready to get cooking?

Jollof Rice with Grilled Chicken

This West African classic is a one-pot wonder—fluffy, tomato-infused rice paired with smoky grilled chicken for a meal that’s vibrant and satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 cups long-grain parboiled rice, rinsed
• 1 (14 oz) can crushed tomatoes
• 1 red bell pepper, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• 1 bay leaf
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Marinate the chicken: In a bowl, toss chicken with 1 tbsp oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Let sit 15 minutes.
2. Grill the chicken: Heat a grill or grill pan over medium-high. Cook chicken for 6–7 minutes per side until charred and internal temp reaches 165°F. Set aside.
3. Sauté aromatics: In a deep pot, heat 1 tbsp oil over medium. Add onion, bell pepper, garlic, and ginger; cook 3 minutes until softened.
4. Build the rice: Stir in crushed tomatoes, remaining 1/2 tsp smoked paprika, thyme, cayenne, bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes. Add rice and broth, stirring to combine.
5. Simmer: Bring to a boil, then reduce heat to low. Cover and cook 25 minutes until rice is tender and liquid is absorbed. Discard bay leaf.
6. Serve: Fluff rice with a fork. Slice grilled chicken and arrange on top.

The magic here? The rice absorbs all the smoky-sweet tomato goodness while staying perfectly separate—no mush! The grilled chicken adds a crispy contrast.

Tip: For extra depth, char the bell pepper on the grill before chopping.

Waakye with Stew and Shito

This Ghanaian favorite combines tender rice and beans with a rich tomato stew and spicy shito for a meal that’s hearty, flavorful, and packed with West African flair.

Ingredients:

• 1 cup dried black-eyed peas, soaked overnight
• 1 cup long-grain rice
• 4 cups water
• 2 dried sorghum leaves (or 1 tsp baking soda as substitute)
• 1 lb chicken thighs, skin-on
• 1 onion, diced (divided)
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 (14-oz) can crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup vegetable oil
• 1/2 cup shito (store-bought or homemade)
• Salt and black pepper to taste

Instructions:

1. Cook the waakye: Drain soaked black-eyed peas and combine with rice, water, and sorghum leaves (or baking soda) in a pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until tender. Discard leaves and fluff with a fork.
2. Brown the chicken: Season chicken thighs with salt and black pepper. Heat 2 tbsp oil in a skillet over medium-high. Sear chicken for 5 minutes per side until golden. Remove and set aside.
3. Make the stew: In the same skillet, sauté half the diced onion, garlic, and ginger for 2 minutes. Stir in crushed tomatoes, smoked paprika, cayenne, and 1/2 tsp salt. Simmer for 10 minutes. Return chicken to the skillet, cover, and cook for 15 minutes until tender.
4. Serve: Plate waakye alongside stew and a dollop of shito. Garnish with remaining raw onion for crunch.

The magic here? The sorghum leaves (or baking soda hack) give the rice its signature reddish hue and earthy depth—a trick you’ll want to steal for other grain dishes!

Tip: No sorghum leaves? A pinch of baking soda works, but don’t overdo it—start with 1/4 tsp to avoid bitterness.

Banku with Tilapia and Pepper Sauce

This Ghanaian staple pairs fermented corn dough with crispy tilapia and a fiery pepper sauce—comfort food with a kick!

Ingredients

• 2 cups fermented corn dough (or substitute masa harina mixed with 1 tbsp plain yogurt)
• 1 cup cassava dough (optional, for texture)
• 2 whole tilapia, cleaned and scaled (about 1 lb each)
• 1 tsp salt, divided
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil
• 1 medium onion, roughly chopped
• 2 tomatoes, chopped
• 2–3 habanero peppers, stemmed (adjust for heat)
• 1 tbsp tomato paste
• 1/2 cup water

Instructions

1. Prepare the banku: In a bowl, mix corn dough, cassava dough (if using), and 1/2 tsp salt. Gradually add 1 1/2 cups warm water, kneading until smooth. Transfer to a pot and cook over medium-low heat, stirring constantly with a wooden spoon for 15–20 minutes until thick and stretchy. Cover to keep warm.
2. Cook the tilapia: Pat fish dry and season with remaining 1/2 tsp salt and black pepper. Heat oil in a skillet over medium-high. Fry tilapia for 5–6 minutes per side until crispy and cooked through.
3. Make the sauce: In a blender, pulse onion, tomatoes, habaneros, and tomato paste until chunky. Pour into a saucepan, add water, and simmer for 10 minutes until thickened.

The magic here? The tangy banku balances the heat of the sauce, while the crispy tilapia adds crunch. Serve with extra sauce for dipping!

Tip: For extra depth, grill the tilapia instead of frying—charred edges pair beautifully with the pepper sauce.

Kenkey with Fried Fish and Hot Pepper

This Ghanaian staple pairs fermented corn dumplings with crispy fish and a fiery pepper sauce—comfort food with a kick!

Ingredients

• 2 cups fermented corn dough (store-bought or homemade)
• 1 whole tilapia or red snapper (about 1.5 lbs), scaled and gutted
• 1/4 cup vegetable oil, divided
• 1 tsp salt, divided
• 1/2 tsp ground black pepper
• 1 small onion, thinly sliced
• 2 tbsp tomato paste
• 2–3 fresh habanero peppers, minced (seeds removed for less heat)
• 1 tbsp lemon juice

Instructions

1. Make the kenkey: Mix fermented corn dough with 1/2 tsp salt and 1 cup water to form a thick paste. Divide into 4 portions, wrap each tightly in plastic wrap, then foil. Steam for 45 minutes over boiling water until firm.
2. Fry the fish: Pat fish dry, score the skin, and rub with 1/2 tsp salt and black pepper. Heat 2 tbsp oil in a skillet over medium-high. Fry fish for 5–6 minutes per side until crispy and cooked through.
3. Make the pepper sauce: In the same skillet, add remaining 2 tbsp oil. Sauté onions for 2 minutes until soft. Stir in tomato paste, habaneros, and lemon juice; cook for 3 minutes until fragrant.
4. Serve: Unwrap kenkey and slice into rounds. Plate with fried fish and spoon pepper sauce over everything.

The magic here? The tangy, slightly sour kenkey balances the heat of the peppers and richness of the fish—it’s a flavor rollercoaster!

Tip: For extra depth, grill the fish instead of frying and char the habaneros lightly before mincing.

Fufu with Light Soup and Goat Meat

This West African comfort dish pairs pillowy fufu with a fragrant, tomato-based soup and tender goat meat—a hearty meal that’s surprisingly simple to pull off.

Ingredients

• 2 lbs goat meat, cut into chunks
• 1 large onion, chopped (divided)
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp vegetable oil
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 scotch bonnet pepper (whole, for flavor—omit if sensitive to heat)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups cassava flour (for fufu)
• 3 cups water (for fufu)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Brown the goat meat: Heat 2 tbsp vegetable oil in a large pot over medium-high. Add goat meat and sear until browned on all sides, about 5 minutes. Stir in half the chopped onion, 3 cloves minced garlic, and 1-inch grated ginger; cook 2 minutes until fragrant.
2. Simmer the soup: Add 1 can diced tomatoes, 4 cups chicken broth, 1 scotch bonnet pepper, 1 tsp salt, 1 tsp cumin, and 1 tsp smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour until goat is tender.
3. Make the fufu: Meanwhile, bring 3 cups water to a boil in a saucepan. Gradually whisk in 2 cups cassava flour until a thick, smooth dough forms. Reduce heat to low and knead with a wooden spoon for 3–4 minutes until stretchy. Cover to keep warm.
4. Finish the soup: Discard the scotch bonnet pepper. Stir in remaining chopped onion and simmer uncovered for 10 minutes until slightly reduced. Garnish with cilantro.

The magic here? The fufu’s mild chewiness soaks up the soup’s bold spices, while the goat melts into savory perfection.

Tip: For extra-tender meat, marinate the goat overnight with garlic, ginger, and a splash of vinegar.

Red Red with Fried Plantains

This Ghanaian comfort dish pairs smoky black-eyed pea stew with sweet, caramelized plantains for a vibrant meal that’s as hearty as it is colorful.

• 2 cups dried black-eyed peas, soaked overnight
• 1 large red onion, diced
• 3 tbsp red palm oil (or substitute vegetable oil)
• 1 (14-oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground ginger
• 1 scotch bonnet pepper, whole (optional, for heat)
• 1 tsp salt
• 2 ripe plantains, sliced diagonally into ½-inch pieces
• 3 tbsp neutral oil (for frying)

1. Drain soaked black-eyed peas and simmer in fresh water for 45 minutes until tender. Drain and set aside.
2. Heat red palm oil in a deep pot over medium. Sauté red onion for 3 minutes until soft. Stir in crushed tomatoes, tomato paste, smoked paprika, ground ginger, scotch bonnet pepper (if using), and 1 tsp salt. Cook for 10 minutes, stirring occasionally.
3. Add cooked black-eyed peas to the pot with ½ cup water. Simmer uncovered for 15 minutes until thickened. Discard scotch bonnet pepper before serving.
4. Meanwhile, heat neutral oil in a skillet over medium-high. Fry plantain slices in batches for 2 minutes per side until golden brown. Drain on paper towels.

The magic here is in the contrast: velvety stew meets crispy-edged plantains with just a hint of smoke from the paprika. Serve with extra fried plantains for scooping!

Tip: For extra depth, add a splash of coconut milk to the stew during the last 5 minutes of cooking.

Tuo Zaafi with Ayoyo Soup

This Ghanaian comfort food duo pairs fluffy cornmeal dumplings with a vibrant, nutrient-packed green soup—perfect for a wholesome weeknight meal.

Ingredients

• For the Tuo Zaafi: 2 cups fine cornmeal, 4 cups water, 1/2 tsp salt
• For the Ayoyo Soup: 4 cups chopped ayoyo leaves (substitute spinach or kale), 1 medium onion (diced), 2 cloves garlic (minced), 1 tbsp grated ginger, 1/2 cup ground peanuts, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tbsp palm oil (or vegetable oil), 4 cups chicken or vegetable broth, 1/2 tsp salt

Instructions

1. Make the Tuo Zaafi: Bring water and 1/2 tsp salt to a boil in a pot. Gradually whisk in cornmeal until smooth. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally until thick like mashed potatoes. Set aside.
2. Start the soup: Heat palm oil in a large pot over medium. Sauté onion, garlic, and ginger for 3 minutes until fragrant. Stir in smoked paprika and cayenne pepper.
3. Simmer: Add broth, ground peanuts, and 1/2 tsp salt. Bring to a gentle boil, then reduce heat and cook for 10 minutes.
4. Finish the soup: Stir in ayoyo leaves and simmer for 5 minutes until wilted but still bright green.

The magic here? The contrast between the pillowy Tuo Zaafi and the peppery, peanut-infused soup—each bite is hearty yet fresh.

Tip: For extra-rich flavor, toast the ground peanuts in a dry skillet for 2 minutes before adding to the soup.

Kelewele Spiced Fried Plantains

These crispy, warmly spiced plantains are a taste of West Africa—perfect as a snack, side, or even a dessert with a scoop of vanilla ice cream!

Ingredients:

• 2 large ripe (yellow-black) plantains, peeled and cut into 1-inch cubes
• 3 tablespoons neutral oil (like vegetable or avocado)
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon brown sugar

Instructions:

1. In a large bowl, toss the plantain cubes with 1 teaspoon grated fresh ginger, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, and 1 tablespoon brown sugar until evenly coated.
2. Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add the plantains in a single layer (work in batches if needed).
3. Fry for 2–3 minutes per side, turning occasionally, until deeply golden and caramelized at the edges. Transfer to a paper towel-lined plate.

The magic of kelewele is in the contrast—crispy outside, tender inside, with a fiery-sweet spice blend that lingers. Serve hot for the best texture!

Tip: For extra crunch, double-fry the plantains: let them cool slightly after the first fry, then crisp them up again for 1 minute per side.

Omo Tuo with Groundnut Soup

This comforting Ghanaian dish pairs fluffy rice balls with a rich, nutty soup—perfect for a cozy weeknight dinner that feels like a hug in a bowl.

Ingredients

• 2 cups long-grain white rice
• 1 cup creamy natural peanut butter
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 4 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp salt
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions

1. Make the Omo Tuo: Rinse the rice until water runs clear. Cook in 4 cups water until tender (about 15 minutes). While hot, use a wooden spoon to mash and shape into small, tight balls. Set aside covered.
2. Start the soup: Heat vegetable oil in a pot over medium. Sauté onion for 3 minutes until translucent. Add garlic, ginger, smoked paprika, and cayenne (if using); cook 1 minute until fragrant.
3. Add chicken pieces and brown for 5 minutes. Stir in tomato paste and cook 1 minute. Pour in chicken broth and bring to a simmer.
4. Whisk in peanut butter until fully dissolved. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened. Stir in salt.
5. Serve soup over rice balls, garnished with cilantro. The magic? The way the creamy peanut broth soaks into the pillowy rice for the ultimate comfort bite.

Tip: For extra depth, toast the peanut butter in a dry pan for 2 minutes before adding it to the soup.

Kontomire Stew with Boiled Yam

This vibrant Ghanaian stew pairs earthy cocoyam leaves with tender yam for a comforting, flavor-packed meal that’s surprisingly simple to make.

Ingredients

• 1 large yam (about 2 lbs), peeled and cut into 2-inch chunks
• 1 lb fresh kontomire (or substitute spinach), stems removed, roughly chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1/4 cup palm oil (or neutral oil)
• 1 cup vegetable broth
• 1 tsp salt, plus more to taste

Instructions

1. Boil the yam: In a large pot, cover yam chunks with cold water and add 1 tsp salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender. Drain and set aside.
2. Sauté aromatics: Heat palm oil in a deep skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in garlic, ginger, and tomato paste, cooking for 1 minute until fragrant.
3. Build the stew: Add smoked paprika and cayenne (if using), then pour in vegetable broth. Bring to a gentle simmer and stir in kontomire leaves. Cook for 5–7 minutes until leaves wilt and sauce thickens slightly.
4. Season & serve: Taste and adjust salt as needed. Serve stew spooned over warm yam chunks.

The magic here is in the palm oil—it adds a rich, nutty depth that makes this humble dish unforgettable.

Tip: For extra protein, top with hard-boiled eggs or pan-fried tofu cubes.

Gari Foto with Beans and Fried Fish

This hearty West African dish combines fluffy gari (cassava flakes) with creamy beans and crispy fried fish—a comforting meal that’s packed with texture and flavor.

Ingredients

• 1 cup gari (cassava flakes)
• 1 cup cooked black-eyed peas or red beans (canned, drained)
• 2 white fish fillets (tilapia or cod, about 6 oz each)
• 1 small onion, finely chopped (divided)
• 1 tomato, diced
• 1 scotch bonnet pepper (optional, for heat)
• 3 tbsp vegetable oil (divided)
• 1 tsp salt (divided)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 cup water

Instructions

1. Prep the fish: Pat fish fillets dry, then season with 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder. Heat 2 tbsp oil in a skillet over medium-high. Fry fish for 3–4 minutes per side until golden and crisp. Transfer to a plate.
2. Cook the beans: In the same skillet, add remaining 1 tbsp oil. Sauté half the onion and tomato for 2 minutes until soft. Stir in beans, scotch bonnet (if using), 1/4 tsp salt, and paprika. Cook for 3 minutes, mashing slightly. Remove from heat.
3. Hydrate the gari: In a bowl, mix gari with water and remaining 1/4 tsp salt. Let sit for 2 minutes, fluffing with a fork until light and grainy.
4. Assemble: Layer gari, beans, and fried fish on plates. Top with remaining raw onion for crunch.

The magic here? The contrast of crispy fish, creamy beans, and the gari’s unique fluffy-yet-slightly-gritty texture—it’s a party in every bite.

Tip: For extra richness, drizzle a little coconut milk over the gari before serving.

Aprapransa with Palm Nut Soup

This Ghanaian comfort dish combines fluffy cornmeal dumplings with a rich, nutty palm nut soup—bold flavors and hearty textures in every bite.

Ingredients

• 1 cup fine cornmeal
• 2 cups water (divided)
• 1/2 tsp salt
• 1 lb boneless chicken thighs, cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup canned palm nut soup base
• 1 tsp smoked paprika
• 1/2 tsp ground cayenne (optional)
• 2 tbsp vegetable oil

Instructions

1. Make the dumplings: In a bowl, mix 1 cup cornmeal, 1/2 tsp salt, and 1 cup water to form a thick dough. Roll into 8 small balls, then flatten slightly. Set aside.
2. Cook the soup base: Heat 2 tbsp vegetable oil in a pot over medium. Add onion and garlic; sauté for 3 minutes until soft. Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, and 1/2 tsp cayenne (if using).
3. Brown the chicken: Add chicken to the pot; cook for 5 minutes until no longer pink. Pour in 1 cup palm nut soup base and 1 cup water. Simmer for 15 minutes.
4. Finish the dish: Gently drop dumplings into the soup. Cover and simmer for 10 minutes until dumplings are firm and soup thickens slightly.

The dumplings soak up the soup’s earthy sweetness, while the cayenne adds a subtle kick—perfect for spooning over rice or enjoying solo.

Tip: For extra depth, toast the cornmeal in a dry skillet for 2 minutes before mixing.

Koko with Koose Bean Cakes

These crispy, savory bean cakes paired with creamy koko (fermented corn porridge) make a comforting West African-inspired meal that’s packed with flavor and texture.

Ingredients:

• 1 cup black-eyed peas, soaked overnight
• 1 small onion, roughly chopped
• 1 scotch bonnet pepper (or habanero), seeded
• 1 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp baking powder
• 1/4 cup water
• 1/2 cup cornmeal
• 3 cups water (for koko)
• 1/4 tsp salt (for koko)
• Vegetable oil, for frying

Instructions:

1. Blend the batter: Drain soaked black-eyed peas, then blend with onion, scotch bonnet pepper, 1 tsp salt, ground ginger, baking powder, and 1/4 cup water until smooth.
2. Fry the bean cakes: Heat 1 inch of vegetable oil in a skillet over medium-high heat. Drop tablespoonfuls of batter into the oil and fry for 3–4 minutes per side until deep golden. Drain on paper towels.
3. Prepare the koko: Whisk cornmeal and 3 cups water in a saucepan. Cook over medium heat, stirring constantly, for 10–12 minutes until thickened. Stir in 1/4 tsp salt.
4. Serve warm: Ladle koko into bowls and top with crispy bean cakes.

The contrast between the creamy, slightly tangy koko and the spiced, crunchy bean cakes is downright addictive—perfect for a hearty breakfast or snack.

Tip: For extra fluffy bean cakes, let the blended batter rest for 10 minutes before frying.

Shito Spicy Black Pepper Sauce

This bold Ghanaian condiment packs a punch with smoky heat and deep umami—perfect for drizzling over grilled meats or stirring into stews for an instant flavor boost.

Ingredients

• 1 cup dried shrimp (ground into coarse powder)
• 1/2 cup vegetable oil
• 1 large red onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 3 tbsp ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp crushed red pepper flakes
• 1 tsp salt
• 1/2 cup water

Instructions

1. Heat 1/2 cup vegetable oil in a skillet over medium-low. Add red onion and cook for 8 minutes until translucent, stirring often.
2. Stir in 4 cloves minced garlic and 1/4 cup tomato paste, frying for 2 minutes until fragrant. Add 1 cup ground dried shrimp, coating evenly.
3. Reduce heat to low. Sprinkle in 3 tbsp black pepper, 2 tbsp smoked paprika, 1 tbsp red pepper flakes, and 1 tsp salt. Cook for 5 minutes, stirring constantly to prevent burning.
4. Gradually pour in 1/2 cup water, simmering for 15 minutes until the sauce thickens to a paste-like consistency.

The magic here? The dried shrimp adds a funky depth that balances the fiery pepper—it’s addictive straight from the spoon!

Tip: Store in a jar with a thin oil layer on top to preserve freshness for weeks.

Chichinga Grilled Kebabs with Peanut Sauce

These smoky, skewered Chichinga Grilled Kebabs with Peanut Sauce bring West African street food vibes to your backyard—perfect for your next cookout!

• 1.5 lbs boneless chicken thighs, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 3 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil
• Wooden skewers, soaked in water for 30 minutes

1. Thread chicken, bell pepper, and onion alternately onto skewers.
2. In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, smoked paprika, and cayenne pepper (if using) until smooth.
3. Brush kebabs with vegetable oil and grill over medium-high heat (400°F) for 12–15 minutes, turning occasionally, until chicken reaches 165°F and veggies are charred at the edges.
4. Serve kebabs drizzled with peanut sauce.

The magic here is the smoky-sweet contrast of the charred kebabs against the creamy, tangy peanut sauce—it’s a combo you’ll crave all summer.

Tip: For extra depth, toast the peanut butter lightly in a dry pan before mixing the sauce.

Akple with Okro Soup

This hearty Ghanaian combo pairs fluffy fermented corn dumplings with a silky, tangy okra stew—comfort food at its finest.

Ingredients

• 1 cup cornmeal
• 1 cup cassava flour
• 2 cups water
• 1 tsp salt
• 1 lb fresh okra, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cayenne pepper
• 1 smoked turkey wing (or sub 1 tsp smoked paprika)
• 4 cups chicken broth
• 2 tbsp palm oil (or neutral oil)

Instructions

1. Make the akple dough: Boil water with salt. Whisk in cornmeal and cassava flour until thick like mashed potatoes. Cover; let rest 10 minutes.
2. Shape dumplings: Wet hands and roll dough into 8 golf-ball-sized balls. Flatten slightly.
3. Cook akple: Drop dumplings into simmering salted water. Cook 15 minutes until firm. Drain.
4. Start the soup: Heat palm oil in a pot. Sauté onion and garlic for 2 minutes. Add tomato paste and cayenne; cook 1 minute.
5. Simmer: Add turkey wing and broth. Bring to a boil, then reduce heat. Cover; simmer 20 minutes.
6. Finish: Stir in okra. Cook uncovered 5 minutes until slightly thickened but vibrant green.

The magic? Akple’s slight tang balances the okra’s slippery texture, while the smoky broth ties it all together.

Tip: For extra fluffiness, let the akple dough ferment overnight (covered) before shaping.

Eto Mashed Yam with Eggs and Avocado

This West African-inspired bowl of comfort combines creamy yams, jammy eggs, and buttery avocado for a meal that’s hearty yet fresh.

Ingredients

• 2 medium yams (about 1.5 lbs), peeled and cubed
• 2 tbsp unsalted butter
• 1/4 cup whole milk
• 1/2 tsp salt, plus extra for eggs
• 4 large eggs
• 1 ripe avocado, sliced
• 1 tbsp chopped fresh parsley
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Boil yams in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
2. Add butter, milk, and 1/2 tsp salt to the yams. Mash until smooth but slightly chunky. Cover to keep warm.
3. Heat olive oil in a nonstick skillet over medium-low. Crack eggs into the pan, sprinkle with a pinch of salt, and cover. Cook 4–5 minutes until whites are set but yolks are still runny.
4. Divide mashed yams between bowls. Top with fried eggs, avocado slices, and a sprinkle of parsley and black pepper.

The magic here is in the textures—silky yams, oozy yolks, and creamy avocado melt together in every bite.

Tip: For extra richness, swap the milk for coconut milk and add a pinch of cayenne to the yams.

Abenkwan Palm Nut Soup with Fufu

This rich, nutty Ghanaian stew is a flavor-packed hug in a bowl, perfect for spooning over fluffy fufu for a truly comforting meal.

Ingredients:

• 1 cup palm nut cream (canned or homemade)
• 1 lb chicken thighs, bone-in
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 scotch bonnet pepper, whole (optional, for heat)
• 1 tsp smoked paprika
• 1/2 tsp ground crayfish
• 4 cups chicken broth
• 1 cup chopped spinach
• 1 tsp salt
• 1 tbsp vegetable oil
• Store-bought or homemade fufu, for serving

Instructions:

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add chicken thighs and brown for 5 minutes per side. Remove and set aside.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, ginger, and scotch bonnet pepper (if using), stirring for 1 minute until fragrant.
3. Stir in 1 tsp smoked paprika and 1/2 tsp ground crayfish, then pour in 1 cup palm nut cream and 4 cups chicken broth. Bring to a gentle simmer.
4. Return chicken to the pot, cover, and cook for 30 minutes on low heat until chicken is tender.
5. Remove the scotch bonnet pepper (if using), stir in 1 cup chopped spinach and 1 tsp salt, and cook for 2 more minutes until greens wilt.
6. Serve hot with fufu for dipping and soaking up every last drop of the velvety soup.

The magic here is in the palm nut cream—it adds an earthy depth that’s unlike any other stew base. Tip: For extra richness, blend a spoonful of fufu into your bowl of soup just before eating.

Nkatie Cake Peanut Brittle

This West African-inspired peanut brittle is irresistibly crunchy, sweet, and packed with nutty flavor—perfect for snacking or gifting!

Ingredients:

• 2 cups raw peanuts (shelled and skins on)
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp unsalted butter

Instructions:

1. Toast the peanuts: Heat a dry skillet over medium heat. Add the peanuts and toast for 5–7 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate.
2. Make the syrup: In the same skillet, combine 1 cup granulated sugar, 1/4 cup water, and 1/4 tsp salt. Cook over medium heat, swirling occasionally (do not stir), until the sugar dissolves and turns a deep amber color (8–10 minutes).
3. Combine: Remove from heat and quickly stir in 1/2 tsp vanilla extract, 1 tbsp unsalted butter, and the toasted peanuts. Mix until fully coated.
4. Set: Immediately pour onto a parchment-lined baking sheet. Use a spatula to spread thinly. Let cool completely (about 1 hour), then break into pieces.

The magic here is in the toasty peanuts and that deep caramel—no baking required, just patience while it sets into shatteringly crisp perfection.

Tip: For extra flair, sprinkle flaky sea salt over the brittle before it cools.

Kakro Fried Yam Balls with Pepper Dip

These golden, crunchy yam balls are a West African delight—crispy on the outside, fluffy inside, and perfect for dipping into a fiery pepper sauce.

Ingredients

• 2 cups peeled and grated yam (packed)
• 1/4 cup finely diced red onion
• 1 tbsp minced fresh ginger
• 1 tsp salt
• 1/2 tsp ground cayenne pepper
• 1/4 cup chopped fresh parsley
• 1 cup vegetable oil (for frying)
• For the dip: 1/4 cup ketchup, 1 tbsp hot sauce (like Sriracha), 1 tsp lime juice, 1/2 tsp garlic powder

Instructions

1. Mix the yam balls: In a bowl, combine grated yam, red onion, ginger, salt, cayenne, and parsley. Squeeze handfuls of the mixture to release starch, then shape into 1.5-inch balls (should make ~12).
2. Fry: Heat oil in a deep skillet to 350°F. Fry yam balls in batches for 3–4 minutes, turning until deep golden. Drain on paper towels.
3. Make the dip: Whisk ketchup, hot sauce, lime juice, and garlic powder in a small bowl.

The magic here? The yam’s natural starch binds everything without flour, giving these bites an extra-crisp texture. Serve warm—the contrast with the cool, tangy dip is irresistible!

Tip: For extra heat, add a pinch of smoked paprika to the dip.

Conclusion

From savory stews to sweet treats, these 20 authentic Ghanaian recipes bring vibrant flavors to your kitchen! Whether you’re new to West African cuisine or a seasoned fan, there’s something here to delight your taste buds. Try a dish (or two!), then let us know your favorite in the comments. Loved this roundup? Share the foodie love—pin it on Pinterest for others to enjoy too!