A Ghanaian Culinary Adventure

Other Cuisines

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I came to Ghanaian food with some apprehension. While many years ago I had a very good meal at a Ghanaian restaurant in Berkeley, I'd heard from someone with family relations in the country that the actual food people eate is not that great. That may very well be true, but the three dishes I cooked and made were marvelous.

Ghana is in West Africa and part of that culinary tradition. Typical Ghanian food consists of a starch (rice, cassava, plantains, yams or fermented wheat/corn doughs, depending on the region of the country) and a soup or stewed containing a protein. Peanuts and bananas also feature prominently in the cuisine. I made a couple of stews and a cake that were very successful.

Related cuisines I've explored so far: Acholi, Angolan, Beninoise, Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian, Kenyan

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