Side, Snack, Appetizer

Abacha

Shredded cassava salad

Breakfast

Ablemamu

Roasted cornmeal porridge, serve with sugar and evaporated milk

Main

Ablemamu

Roasted cornmeal porridge, serve with sugar and evaporated milk

Main

Ablo

In ghana cuisine, banku ( (listen)) is a cooked slightly fermented mixture of corn-dough and cassava-dough made into single serving balls. banku is different from any of the akple product forms indigenous to the ewes. it is a ghanaian of gadangme (or ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.it is preferred by the people of the southern regions of ghana; the ewe people, the fante people and the ga-adangbe people but also eaten across the other regions in ghana. the gadangme (or ga) people have a softer variation of the food which they call banku, while the fante people have a little drier variant of the dish they call ɛtsew.

Side, Snack, Appetizer

Ablo

In ghana cuisine, banku ( (listen)) is a cooked slightly fermented mixture of corn-dough and cassava-dough made into single serving balls. banku is different from any of the akple product forms indigenous to the ewes. it is a ghanaian of gadangme (or ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.it is preferred by the people of the southern regions of ghana; the ewe people, the fante people and the ga-adangbe people but also eaten across the other regions in ghana. the gadangme (or ga) people have a softer variation of the food which they call banku, while the fante people have a little drier variant of the dish they call ɛtsew.

Side, Snack, Appetizer

Abobie

Anchovy pepper sauce

Side, Snack, Appetizer

Aboboi

Stewed beans, serve with tatale (plantain pancakes)

Main

African eggplant

Solanum macrocarpon otherwise known as the african eggplant (yoruba: igba) (igbo language/ igbo): añara) , surinamese eggplant (sranang tongo: antroewa) or vietnamese eggplant (vietnamese: cà pháo) is a plant of the family solanaceae. s. macrocarpon is a tropical perennial plant that is closely related to the eggplant. s. macrocarpon originated from west africa, but is now widely distributed in central and east africa. the plant also grows in the caribbean, south america, and some parts of southeast asia. s. macrocarpon is widely cultivated for its use as a food, its medicinal purposes, and as an ornamental plant.

Breakfast

Akara

Àkàrà (yoruba)(hausa: kosai, portuguese: acarajé (portuguese pronunciation: [akaɾaˈʒɛ] (listen)) is a type of fritter made from cowpeas or beans (black eye peas). it is found throughout west african, caribbean, and brazilian cuisines. the dish is traditionally encountered in brazil's northeastern state of bahia, especially in the city of salvador. acarajé serves as both a religious offering to the gods in the candomblé religion and as street food. the dish was brought by enslaved peoples from west africa, and can still be found in various forms in nigeria, ghana, togo, benin, mali, gambia, burkina faso and sierra leone.akara is made from peeled beans (black eye peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep fried in small balls.brazilian acarajé is made from cooked and mashed cowpeas that are seasoned with salt and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. it is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. a vegetarian version is typically served with hot peppers and green tomatoes. acarajé can also come in a second form called abara, where the ingredients are boiled instead of deep-fried.

Side, Snack, Appetizer

Akara

Àkàrà (yoruba)(hausa: kosai, portuguese: acarajé (portuguese pronunciation: [akaɾaˈʒɛ] (listen)) is a type of fritter made from cowpeas or beans (black eye peas). it is found throughout west african, caribbean, and brazilian cuisines. the dish is traditionally encountered in brazil's northeastern state of bahia, especially in the city of salvador. acarajé serves as both a religious offering to the gods in the candomblé religion and as street food. the dish was brought by enslaved peoples from west africa, and can still be found in various forms in nigeria, ghana, togo, benin, mali, gambia, burkina faso and sierra leone.akara is made from peeled beans (black eye peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep fried in small balls.brazilian acarajé is made from cooked and mashed cowpeas that are seasoned with salt and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. it is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. a vegetarian version is typically served with hot peppers and green tomatoes. acarajé can also come in a second form called abara, where the ingredients are boiled instead of deep-fried.

Main

Akotonshi

Stuffed crabs

Main

Akpan

Akpan, also known as akassa, is a fermented maize yogurt. a product of togolese and beninese cuisine, it is considered a dessert.

Drink

Akpeteshie

Akpeteshie is the national spirit of ghana, produced by distilling palm wine or sugar cane. in nigeria it is known as ògógóró (ogog'), a yoruba word, usually distilled locally from fermented raffia palm tree juice, where it is known as the country's homebrew. today, there is a misconception that ogogoro can be pure ethanol, but traditionally, it had to come from the palm tree and then be distilled from this source. it is popular throughout west africa, and goes by many names including apio, ogoglo, ogogoro (ogog'), vc10, kill me quick, efie nipa, kele, kumepreko, anferewoase, apiatiti, home boy, nana drobo, one touch among others. it is also known as sapele water, kparaga, kai-kai, sun gbalaja, egun inu igo meaning the masquerade in the bottle, push-me-push-you, and/or crim-kena, sonsé ("do you do it?" in yoruba language). in the igbo language it is known as akpuru achia. other nigerian epithets include: udi ogagan, agbagba urhobo, as well ohms (our home made stuff), iced water, push me, i push you and craze man in the bottle. ghanaian moonshine is referred to as akpeteshie.

Side, Snack, Appetizer

Alasa

Chrysophyllum africanum (commonly known as african star apple) is a forest fruit tree commonly found throughout tropical africa. it is closely related to the african star apple (chrysophyllum africanum) which is also common throughout west africa. some schools of thought feel that they may just be a variety of the same species. also in the family is the purple star apple (chrysophyllum cainito). amongst the yoruba of nigeria, it is called agbalumo while it is called udala (udara) in the igbo, with the usage of the latter term, coincidentally, also permeating across much of southern nigeria (i.e.,further east of akoko-ondo) the northern (hausa-fulani) parts of the country. one local enduring sobriquet is derived from the yoruba agbalumo, i.e., ‘agbaluma,’ and is used in certain parts of nigeria. the inherent sweetness of a child (or person of especially-seasoned cognisance/age who otherwise displays certain amiability-desirable characteristics representative of children and/or well-adjusted adults, e.g., well-roundedness, joviality, unassuming understanding) has been likened to the fruit in igbo, as ‘udala nwannu.’

Main

Angwa mo

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Main

Aprapransa

Aprapransa, originally called 'akplijii (or akplidzi)' is a ghanaian gadangme (or ga) dish prepared by heat mixing (or blending) roasted corn flour with a sacred gadangme soup called 'palm nut soup'. as a point of emphasis, 'palm nut soup', an important base ingredient in the preparation of 'akplijii', is an ancient sacred soup of the gadangme people, and is always prepared as a complement to another sacred corn flour meal called 'kpokpoi(or kpekpele)' during an 'ancient religious hebraic harvest festival' called 'homowo'. the gadangme people brought these practices along with them to 'ancient-ghana' and taught all the tribes how to prepare this delicious 'palm nut soup', just like the 'akans' taught all the tribes how to prepare their delicious soup called 'abunebunu(or ebunuebunu)'. it is worth mentioning that outside ghana, other tribes such as the yorubas, igbos, etc. in nigeria process 'palm nut' in a similar yet different fashion into soup called 'banga soup'. over the course of time, the knowledge of the preparation of 'palm nut soup' in ghana became common and it lost it sacred status. it may interest ghanaians to know that the gadangme people have from 'ancient time' to 'present day', used the palm tree in a number of sacred ways; namely, (1) to prepare a sacred soup called 'palm nut soup', (an important base ingredient of aprapransa, originally called akplijii), (2) the burning of the dry figs as incense for spiritual cleansing and to ward-off evil spirits, (3) to build new houses every year made up of new palm tree branches ( i.e. new houses every 'afi...ooo...afi' ) which in our present day has been seriously reduced in practice because of embraced modernity in socio-cultural attitudes, (4) etc. the sacred uses of palm tree is not unique to the gadangme(or ga)-tribe, for it is a common practice among several other tribes in the 'congo-niger family'(or bantu-zone) of africa. akplijii(or akplidzi) also known as aprapransa is a food that is served on special occasions and it is feared to go extinct. aprapransa as a complete meal is not a food that is commonly found on the streets of ghana or is prepared every day in the house. it is usually served by the akan tribe on special occasions such as marriage ceremonies, naming ceremonies, birthday celebrations, family cookouts, etc. its name derived from the fact that it is a complete meal with its soup/stew integrated that one only needs to wipe their hand (prapra wo nsa) to eat.

Drink

Asaana

Asaana is a non-alcoholic, caramelized corn drink made from fermented corn and caramelized sugar. it is referred to as elewonyo in other parts of ghana and known in many countries as corn beer drink.

Drink

Atadwe milk

Sweetened tigernut beverage

Drink

Ataya

Black or green tea, served three times per sitting

Side, Snack, Appetizer

Attieke

Fermented cassava couscous, serve with fried or smoked fish, onions, tomatoes and chili peppers

Side, Snack, Appetizer

Avocado and crab

Side, Snack, Appetizer

Avocado with groundnut dressing

Main

Avocado with smoked fish

Dessert, Sweet

Ayigbe biscuit

Ayigbe biscuit is a ghanaian snack created by yonunawo kwami edze from agbozume in the volta region.

Main

Ayoyou soup

Stewed ayoyo leaves (junte, ewedu), serve with tuo zaafi

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Breakfast

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Basmati

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in india, pakistan, bangladesh and nepal. as of 2019, india accounted for 65% of the international trade in basmati rice, while pakistan accounted for the remaining 35%. many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of india and pakistan.according to the indian government agency apeda, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters.

Main

Beans and plantains

Bean and plantain pottage

Drink

Bell Lager

Dessert, Sweet

Bofrot

Mandazi (swahili: mandazi, maandazi), is a form of fried bread that originated on the swahili coast. it is also known as bofrot or puff puff in western african countries such as ghana and nigeria. it is one of the principal dishes in the cuisine of the swahili people who inhabit the coastal region of kenya and tanzania. the dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.

Breakfast

Bofrot

Mandazi (swahili: mandazi, maandazi), is a form of fried bread that originated on the swahili coast. it is also known as bofrot or puff puff in western african countries such as ghana and nigeria. it is one of the principal dishes in the cuisine of the swahili people who inhabit the coastal region of kenya and tanzania. the dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.

Side, Snack, Appetizer

Bofrot

Mandazi (swahili: mandazi, maandazi), is a form of fried bread that originated on the swahili coast. it is also known as bofrot or puff puff in western african countries such as ghana and nigeria. it is one of the principal dishes in the cuisine of the swahili people who inhabit the coastal region of kenya and tanzania. the dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.

Side, Snack, Appetizer

Boiled egg

Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. boiled eggs are a popular breakfast food around the world. besides a boiling water immersion, there are a few different methods to make boiled eggs. eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. the egg timer was named for commonly being used to time the boiling of eggs.

Main

Braised chicken with chili peppers

Spicy stewed chicken

Side, Snack, Appetizer

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Side, Snack, Appetizer

Brong brong

Puffed rice snack

Breakfast

Brown bread

Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. in canada, ireland and south africa, it is whole wheat bread; in the maritimes and new england, it is bread made with molasses. in some regions of the us, brown bread is called wheat bread to complement white bread. whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes.

Drink

Brukina

Brukina, also known as burkina, is a ghanaian drink or beverage made of ground millet and pasteurized milk. brukina is most popularly produced in the northern regions of ghana. it is also known as 'deger'.

Main

Chichinga

Grilled kebabs (beef, liver, chicken, goat) with a tankora (yaji) spice rub

Main

Chicken gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, dinosaurs, birds), earthworms, some gastropods, some fish, and some crustaceans. this specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. in certain insects and molluscs, the gizzard features chitinous plates or teeth.

Main

Chicken stew

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Dessert, Sweet

Chin chin

Chin chin is a fried snack in west africa. it is similar to the scandinavian snack klenat, a crunchy, donut-like baked or fried dough of wheat flour, and other customary baking items. chin chin may contain cowpeas. many people bake it with ground nutmeg for flavor. the dough is usually kneaded and cut into small one-inch (or so) squares, about a quarter of an inch thick, before frying.

Drink

Club

Breakfast

Cocoa beverages

Drink

Cocoa beverages

Drink

Coconut milk

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. the opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. coconut milk is a traditional food ingredient used in southeast asia, oceania, south asia, and east africa. it is also used for cooking in the caribbean, tropical latin america, and west africa, where coconuts were introduced during the colonial era. coconut milk is differentiated into subtypes based on fat content. they can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. this terminology is not always followed in commercial coconut milk sold in western countries.coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). these products are not the same as regular coconut milk products which are meant for cooking, not drinking. a sweetened, processed, coconut milk product from puerto rico is also known as cream of coconut. it is used in many desserts and beverages like the piña colada, though it should not be confused with coconut cream.

Side, Snack, Appetizer

Cocoyam

Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the arum family (also known as aroids and by the family name araceae) and may refer to: taro (colocasia esculenta) - old cocoyam malanga (xanthosoma spp.) - new cocoyamcocoyams are herbaceous perennial plants belonging to the family araceae and are grown primarily for their edible roots, although all parts of the plant are edible. cocoyams that are cultivated as food crops belong to either the genus colocasia or the genus xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. the petioles of the leaves (leaf stems) stand erect and can reach lengths in excess of 1 m (3.3 ft). the leaf blades are large and heart-shaped and can reach 50 cm (15.8 in) in length. the corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the species and variety. cocoyams commonly reach in excess of 1 m (3.3 ft) in height and although they are perennials, they are often grown as annuals, harvested after one season. colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of southeast asia. xanthosoma species may be referred to as tannia, yautia, new cocoyam or chinese taro and originate from central and south america.

Side, Snack, Appetizer

Corn on the cob

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

Side, Snack, Appetizer

Dawadawa

Sumbala or soumbala is a fermented seed condiment used widely across west africa. it is usually prepared by women over the course of several days, traditionally from néré (parkia biglobosa) seeds. it can be made from other kinds of seeds, such as those of prosopis africana, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. it is comparable to miso paste. the fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell. salt can be added to the finished product to facilitate storage life. this condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality. it is a traditional ingredient used across west africa. the traditional production now faces strong competition from low-quality stock cubes. sumbala is rich in proteins and a variety of dietary minerals, which are completely absent from these bouillon cubes. in recent years, however, good quality commercial production has allowed the product to make a comeback into everyday cuisine.

Main

Domedo

Marinated and roasted pork, serve with yams, kenkey and shito

Side, Snack, Appetizer

Dundun

Yam fries, serve with palm nut oil, hot sauce, dja (tomato sauce)

Main

Egusi

Egusi soup is a soup prepared with egusi seeds as a primary ingredient. egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. egusi soup is common and prevalent across central africa, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken, beef, or fish. it may also be served atop fufu, omelettes, amala, and eba, among other foods. egusi soup is also consumed in west africa, sometimes with chicken.

Dessert, Sweet

Fan milk

Fan milk is a manufacturer and retailer of ice cream and frozen dairy products, which has a leading position in the west african market.in 2013, the abraaj group, a growth market private equity investor, acquired 100% of the fan milk business in west africa.

Main

Fante fante

Fish stewed with a sauce of tomatoes, onions, garlic, ginger, spices, palm oil

Side, Snack, Appetizer

Fonio

Fonio is the term for two cultivated grasses in the genus digitaria that are notable crops in parts of west africa. they are millets with small grains.fonio is a nutritious food with a favorable taste. it is consumed mainly in west african countries, where it is also cultivated. the global fonio market was 673,000 tonnes in 2016. guinea annually produces the most fonio in the world, accounting for over 75% of the world's production in 2019. the name fonio (borrowed by english from french) is from wolof foño.in december 2018, the european commission approved commercialization of fonio as a novel food in the european union, after submission by the italian company obà food to manufacture and market new food products.

Main

Fried chicken

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

Main

Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

Main

Fried shrimp

Shrimp or prawn dishes are often prepared by frying, especially deep frying. there are several styles.

Breakfast

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Side, Snack, Appetizer

Fruit

Mango, oranges, papaya

Drink

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Main

Fufu

Fufu (or fufuo, foofoo, foufou) is a dough-like food found in west african cuisine. in addition to ghana, it is also found in sierra leone, guinea, liberia, cote d'ivoire, benin, togo, nigeria, cameroon, the democratic republic of congo, the central african republic, the republic of congo, angola and gabon. it is often made in the traditional ghanaian, ivorian, liberian, and cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. the viscosity is then adjusted based on personal preference and eaten with broth-like soups. some countries, particularly nigeria, have a version of fufu made from fermented cassava dough (called akpu by nigerians) that is eaten with thick textured stews. other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

Main

Garden egg stew

Stewed african eggplant

Breakfast

Gari foto

Grated and dried cassava cooked with vegetables, eggs, spices

Main

Gari foto

Grated and dried cassava cooked with vegetables, eggs, spices

Main

Garri

In west africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava. in the hausa language, the term ‘garri’ can also refer to the powdery granules obtained from processing other crops such as guinea corn, maize, rice, yam, plantain and millet. for example: garin dawa is obtained by processing guinea corn, and likewise, garin masara and garin alkama are derived from processing maize and wheat respectively. garin magani is a powdery medicine. flour foodstuffs mixed with cold or boiled water are a major part of the diet amongst the various ethnicities of nigeria, benin republic, togo, ghana, guinea, cameroon and liberia.

Drink

Ginger beer

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. ginger ales are not brewed. ginger beer's origins date from the colonial spice trade with the orient and the sugar-producing islands of the caribbean. it was popular in britain and its colonies from the 18th century. other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. few brewers have maintained an alcoholic product.ginger beer is still produced at home using a symbiotic colony of yeast and a lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water.

Drink

Ginger drink

Dessert, Sweet

Ginger toffee

Hand-pulled toffee flavored with ginger

Side, Snack, Appetizer

Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Main

Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Main

Gravy

Stewed tomatoes, onions and chili peppers, may also include meat, serve with rice and kenkey

Side, Snack, Appetizer

Groundnut

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

Main

Groundnut soup

Peanut stew or groundnut stew, also called as maafe (wolof, mafé, maffé, maffe), sauce d'arachide (french), tigadèguèna or domoda, is a stew that is a staple food in western africa. it originates from the mandinka and bambara people of mali.the proper name for it in the mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in bamanankan.domodah is also used by gambians, having been borrowed from the mandinka language. in senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafe that uses peanut paste. it is a favorite dish among several senegal and gambia ethnic groups. with the huge expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across west africa, even outside west africa such as in cameroon and france. variants of the dish appear in the cuisine of nations throughout west africa and central africa. it is very similar to groundnut soup. it may have a thicker consistency. made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. in ghana, groundnut stew is often accompanied with fufu.

Drink

Guder

Breakfast

Hausa koko

Hausa koko also known as spicy millet porridge, is a ghanaian street food commonly eaten as a breakfast meal. it can also be taken in late afternoon as snack. it is made from millet with a few local spices added to give it a particular taste and color. it is called hausa koko because of the notion it was created in the northern areas of ghana. it is also common in the various communities in ghana.it is usually accompanied by a ghanaian fried bean bun called koose, pinkaso, a spicy fried flour dumpling, or the nigerian bean cake called akara.

Dessert, Sweet

Ice kenkey

Ice kenkey is a popular ghanaian dessert made from kenkey, a steamed dumpling made from fermented cornmeal. it is often sold as a street food in ghana.

Drink

Ice kenkey

Ice kenkey is a popular ghanaian dessert made from kenkey, a steamed dumpling made from fermented cornmeal. it is often sold as a street food in ghana.

Main

Indomie

Indomie is a brand of instant noodle produced by the indonesian company indofood. indofood itself is the largest instant noodle producer in the world with 16 factories. over 15 billion packets of indomie are produced annually. indomie is also exported to more than 90 countries around the world. indofood's key export markets are australia, india, iraq, papua new guinea, hong kong, east timor, jordan, saudi arabia, the united states, new zealand, taiwan, egypt, syria, and countries in europe, africa, the middle east and asia. indomie has been produced mainly in indonesia since it was first introduced in 1972, indomie has also been produced in nigeria since 1995. indomie has also been increasingly popular in nigeria and other african countries.

Main

Jollof rice

Jollof (), or jollof rice, is a rice dish from west africa. the dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.

Dessert, Sweet

Kelewele

Heavily spiced and fried overripe plantains

Side, Snack, Appetizer

Kelewele

Heavily spiced and fried overripe plantains

Main

Kenkey

Kenkey (also known as kɔmi, otim, kooboo or dorkunu) is a staple dish similar to sourdough dumpling from the ga and fante-inhabited regions of west africa, usually served with pepper crudaiola and fried fish or soup, stew.

Side, Snack, Appetizer

Kenkey

Kenkey (also known as kɔmi, otim, kooboo or dorkunu) is a staple dish similar to sourdough dumpling from the ga and fante-inhabited regions of west africa, usually served with pepper crudaiola and fried fish or soup, stew.

Side, Snack, Appetizer

Kilishi

Kilishi is a version of jerky that originated in hausaland specifically the bauchi state of nigeria. it is a dried form of suya, made from cow, sheep or goat meat.

Main

Kokonte soup

Cassava dumpling soup with meat, fish, peanuts

Dessert, Sweet

Kube cake

Chewy coconut candy, ball-shaped coconut snacks

Side, Snack, Appetizer

Kulikuli

Deep-fried snacks made from a paste made with ground peanuts, spices, chili peppers

Main

Kyenam

Fried fish, red snapper, tilapia

Main

Kyinkyinga

Beef kebabs

Drink

Lamujee

Main

Light soup

Light soup is a local indigenous soup of the gadangme(or ga) people of the greater accra region of ghana. originally formulated as a 'tomatoes-base sea fish light soup' called 'aklo(or aklor)' for fishermen at the coast of accra, but over the course of time it evolved into a soup prepared with both 'fish and goat-meat', or 'fish and lamb-meat', or 'fish and beef', or 'exclusively the meat of the livestock of choice', and of which the gadangmes(or gas) call 'toolo wonu', but their neighbouring 'akans' call 'aponkye nkrakra'. the delicious local indigenous 'light soup' of the gadangme(or ga) people paved the way for the formulation of gadangme(or ga) meals such as: (1) 'komi ke aklo(or aklor), garnished with cooked blended okro', (2) 'banku ke aklo(or aklor), garnished with cooked blended okro', (3) 'yele(chops of boiled-yam) ke aklo(or aklor)', (4) etc., and similar meals of the 'toolo wonu' version, and to name a few: (1) 'yele(chops of boiled-yam) ke toolo wonu', (2) 'atomo(chops of boiled-potatoes) ke toolo wonu', (3) etc.

Drink

Long black

A long black is a style of coffee commonly found in australia and new zealand. it is similar to an americano, but with a stronger aroma and taste.a long black is made by pouring a double-shot of espresso or ristretto over hot water. typically about 100 - 120 milliliters of water is used (3.5 - 4 ounces) but the measurement is considered to be flexible to individual taste. the smaller volume of water compared to an americano is responsible for its stronger taste. both retain the crema when brewed properly, though in the long black the crema will be more pronounced.

Breakfast

Maasa

Pan-fried cakes made with fermented millet, cornmeal or rice

Main

Meat pie

A meat pie is a pie with a filling of meat and often other savory ingredients. they are found in cuisines worldwide. meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the maillard reaction. many varieties have a flaky crust.

Side, Snack, Appetizer

Meat pie

A meat pie is a pie with a filling of meat and often other savory ingredients. they are found in cuisines worldwide. meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the maillard reaction. many varieties have a flaky crust.

Drink

Milo

Milo ( my-loh; stylised as milo) is a chocolate-flavoured malted powder product produced by nestlé, typically mixed with milk, hot water, or both, to produce a beverage. it was originally developed in australia by thomas mayne in 1934. most commonly sold as a powder in a green can, often depicting various sporting activities, milo is available as a premixed beverage in some countries and has been subsequently developed into a snack bar, breakfast cereal and protein granola. its composition and taste differ from country to country. milo maintains significant popularity in a diverse range of countries throughout the world, particularly in australasia, asia, and africa.