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Tuo zaafi is a millet, sorghum or maize dish originating from Northern Ghana. [5] Fonfom is a maize dish popular in south-western Ghana. [5] Abolo, which is prepared by steaming corn dough and sugar mixture is a delicacy among the Ewes. It is eaten with various soups or sauces. Yoroyoro is widely eaten across Dagbon and many parts of Northern ...
Tubaani also referred to as steamed black-eyed peas' pudding is a popular Ghanaian dish that is commonly eaten in the northern regions and Zongo communities of Ghana.The dish consists of a paste made from the flour of black-eyed peas and water which is then cooked after being first wrapped in the sweet-tasting, aromatic leaves of the Marantaceous herb Thaumatococcus daniellii and served with ...
Waakye (/ ˈ w ɑː tʃ eɪ / WAH-chay) [2] or Awaakye is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. [3] However, others eat it for supper. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and limestone. [4]
Food and drink companies of Ghana (3 C, 11 P) Ghanaian cuisine (2 C, 59 P) F. Food and drink festivals in Ghana (4 P) Fishing in Ghana (1 C, 2 P)
Omo tuo (Twi: ɛmo tuo; "rice balls") is a Ghanaian staple food made with rice. Mostly, "broken rice" or long grain rice broken into smaller pieces is used. It is a Ghanaian version of the Nigerian Hausa staple Tuwon Shinkafa, which provides the name “Tuwo” used in this dish and in “Tuwo Zaafi”, another popular Ghanaian dish with Hausa ...
Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone [1] [2] The word palaver comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. [3]
Akple is preferred by the people of the southern regions of Ghana—the Ewe people, [6] the Fante people and the Ga-Dangme—but it is also eaten across other regions in Ghana. Banku is a softer variety eaten by the Ga-Dangme (Ga or Dangbe), while the Fante people also have a drier variant of the dish they call ɛtsew. [1] [2] [7]
Red red is a Ghanaian dish composed of black-eyed peas, cooked in palm oil or other vegetable oil with plantain. [1] The dish derives its name from the red color it takes on from the red palm oil (zomi) and the fried plantain.