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Ghanaian Cuisine
Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers and onions. As a result, most of the Ghanaian soups and stews are red or orange in appearance. Main staple foods The typical 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 cuisine. With the advent of globalization, cereals such as rice and wheat have been increasingly incorporated into Ghanaian cuisine. The foods below represent Ghanaian dishes made out of these staple foods. Foods made with maize *'' Akple'', a traditional meal of the Ewe, is made with corn flour and can be eaten w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghanaian Fruit Pineapple And Taro Leaves (masterclass Dish)
Ghana (; tw, Gaana, ee, Gana), officially the Republic of Ghana, is a country in West Africa. It abuts the Gulf of Guinea and the Atlantic Ocean to the south, sharing borders with Ivory Coast in Ghana–Ivory Coast border, the west, Burkina Faso in Burkina Faso–Ghana border, the north, and Togo in Ghana–Togo border, the east.Jackson, John G. (2001) ''Introduction to African Civilizations'', Citadel Press, p. 201, . Ghana covers an area of , spanning diverse biomes that range from coastal savannas to tropical rainforests. With nearly 31 million inhabitants (according to 2021 census), Ghana is the List of African countries by population, second-most populous country in West Africa, after Nigeria. The capital and List of cities in Ghana, largest city is Accra; other major cities are Kumasi, Tamale, Ghana, Tamale, and Sekondi-Takoradi. The first permanent state in present-day Ghana was the Bono state of the 11th century. Numerous kingdoms and empires emerged over the centuri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Potato
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as Leaf vegetable, greens. Sweet potato cultivars, Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (''Solanum tuberosum''), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not a yam (vegetable), true yam, which are monocots in the order Dioscoreales. Sweet potato is native to the tropical regions of the Americas. Of the approximately 50 Convolvulaceae#Genera, genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Banana
Cooking bananas are banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/, /ˈplɑːntɪn/) or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cultivars belonging to the AAB group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in We ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fanti People
The Mfantsefo or Fante ("Fanti" is an older spelling) are an Akan people. The Fante people are mainly located in the Central and Western coastal regions of Ghana. Over the last half century, due to fishing expeditions, Fante communities are found as far as Gambia, Liberia and even Angola. Major Fante cities in modern Ghana include Kasoa, Winneba, Agona Swedru, Tarkwa, Oguaa (Cape Coast), Edina (Elmina), Mankessim, Sekondi and Takoradi. Like all Akans, they originated from Bono state. Originally, "Fante" referred to "the half that left" and broke away from other Akans and initially settled at Mankessim. Some of the states that make up the Fante are Agona, Ahanta, Kurantsi, Abura, Anyan, Ekumfi, Nkusukum, Ajumako and Gomoa. The Fante, like other related Akans, trace their roots to the ancient Sahara in the Old Ghana Empire. The Fante then migrated south to modern-day Techiman in the Brong Ahafo region. It was from here that, legend says, their three great leaders – Oson, Odapa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dokonu
Kenkey (''also known as kɔmi, otim, kooboo or dorkunu'') is a staple dish similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper ''crudaiola'' and fried fish, soup or stew. Description Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough. The dough is allowed to ferment for four days to a week before part of the dough is cooked. Variations Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana, and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is popularly known as kɔmi (pronounced kormi) by the Gas or dokono by the Akans in Ghana. It is also known in Jamaica as dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf. In Mexico, there is a version called "Tamale". Kenkey can also be found in an area of Northern Ghana whose capital is called Tamale. In Guyana, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenkey
Kenkey (''also known as kɔmi, otim, kooboo or dorkunu'') is a staple dish similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper ''crudaiola'' and fried fish, soup or stew. Description Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough. The dough is allowed to ferment for four days to a week before part of the dough is cooked. Variations Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana, and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is popularly known as kɔmi (pronounced kormi) by the Gas or dokono by the Akans in Ghana. It is also known in Jamaica as dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf. In Mexico, there is a version called "Tamale". Kenkey can also be found in an area of Northern Ghana whose capital is called Tamale. In Guyana, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akan People
The Akan () people live primarily in present-day Ghana and Ivory Coast in West Africa. The Akan language (also known as ''Twi/Fante'') are a group of dialects within the Central Tano branch of the Potou–Tano subfamily of the Niger–Congo family.Languages of the Akan area: papers in Western Kwa linguistics and on the linguistic geography of the area of ancient. Isaac K. Chinebuah, H. Max J. Trutenau, Linguistic Circle of Accra, Basler Afrika Bibliographien, 1976, pp. 168. Subgroups of the Akan people include: the Agona, Akuapem, Akwamu, Akyem, Ashanti, Bono, Fante, Kwahu, Wassa, and Ahanta. The Akan subgroups all have cultural attributes in common; most notably the tracing of matrilineal descent, inheritance of property, and succession to high political office. Oral tradition and Ethnogenesis Akan people are believed to have migrated to their current location from the Sahara desert and Sahel regions of Africa into the forest region around the 11th century. Many Akans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground yellow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greater Accra Region
The Greater Accra Region has the smallest area of Ghana's 16 administrative regions, occupying a total land surface of 3,245 square kilometres. This is 1.4 per cent of the total land area of Ghana. It is the second most populated region, before the Ashanti Region, with a population of 5,455,692 in 2021, accounting for 17.7 per cent of Ghana's total population. The Greater Accra region is the most urbanized region in the country with 87.4% of its total population living in urban centres. The capital city of Greater Accra Region is Accra which is at the same time the capital city of Ghana. History In 1960, Greater Accra, then referred to as Accra Capital District, was geographically part of the Eastern Region. It was, however, administered separately by the Minister responsible for local government. With effect from 23 July 1982, Greater Accra was created by the Greater Accra Region Law (PNDCL 26) as a legally separate region. Geography Location and size The Greater Accra Reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ga-Adangbe People
The Ga-Dangbe, Gã-Daŋbɛ, Ga-Dangme, or GaDangme are an ethnic group in Ghana, Togo and Benin. The Ga and Dangbe people are grouped respectively as part of the Ga–Dangme ethnolinguistic group. The Ga-Dangmes are one ethnic group that lives primarily in the Greater Accra of Ghana. Ethnic Ga family names (surnames) include Nikoi, Amon, Kotey, Kotie, Adei, Kutorkor, Oblitey, Lartey, Nortey, Aryee, Poku and Lamptey. The following are names derived from the ethnic Dangme and common among the Ningos Nartey, Tetteh, Kwei, Kweinor, Kwetey, Narteh, Narh, Dugbatey, Teye, Martey, Addo, Siaw, Saki, Amanor, Djangba. These are aligned to the ethnic Ga as well: Lomotey, Tetteh, Ankrah, Tetteyfio, Laryea, Ayitey, Okai, Bortey, Quaye, Quaynor, Ashong, Kotei, Sowah, Odoi, Ablor, Adjetey, Dodoo, Darku and Quartey. (Dawhenya royal family name: Darpoh) Under their great leader King Ayi Kushi (Cush) (1483-1519) they were led from the east in several states before reaching their destination in Acc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ewe People
The Ewe people (; ee, Eʋeawó, lit. "Ewe people"; or ''Mono Kple Volta Tɔ́sisiwo Dome'', lit. "Ewe nation","Eʋenyigba" Eweland;) are a Gbe-speaking ethnic group. The largest population of Ewe people is in Ghana (6.0 million), and the second largest population is in Togo (3.1 million). They speak the Ewe language ( ee, Eʋegbe) which belongs to the Gbe family of languages. They are related to other speakers of Gbe languages such as the Fon people, Fon, Gen language, Gen, Phla Phera, Gun, Maxi, and the Aja people of Togo, Benin and southwestern Nigeria. Demographics Ewe people are located primarily in the coastal regions of West Africa: in the region south and east of the Volta River to around the Mono River at the border of Togo and Benin; and in the southwestern part of Nigeria (close to the Atlantic Ocean, stretching from the Nigeria and Benin border to Epe). They are primarily found in the Volta Region in southeastern Ghana, southern Togo, in the southwestern part of Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banku (dish)
In Ghanaian cuisine, ''banku'' and ''akple'' () are dishes made of a slightly fermented cooked mixture of corn and cassava doughs formed into single-serving balls. ''Banku'' is cooked in hot water until it turns into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish. ''Akple'' is preferred by the people of the southern regions of Ghana—the Ewe people, 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 GaDangme (or Ga), while the Fante people also have a drier variant of the dish they call ''ɛtsew''. Etymology ''Banku'' is a distinctively Ga-Dangme term. There are similar tonal terms with different meaning in the Ga language, such as ''Inku'' (for pomade in the Ga-language), ''Ashanku'' (for a variant of a plantain fritter called ''Tatale''), and many other names ending in 'ku'. Ingredients and preparation The main ingredients for preparing ''banku'' are corn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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