50 Dishes

Side, Snack, Appetizer

Abacha

Shredded cassava salad

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

Aboboi

Stewed beans, serve with tatale (plantain pancakes)

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.

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

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.

Side, Snack, Appetizer

Brong brong

Puffed rice snack

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

Dundun

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

Side, Snack, Appetizer

Kelewele

Heavily spiced and fried overripe plantains

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.

Side, Snack, Appetizer

Kulikuli

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

Side, Snack, Appetizer

Ofam

Spicy plantain cake or bread, made with ripe plantains, chili peppers, onions, ginger, cloves, crayfish powder

Side, Snack, Appetizer

Omo tuo

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. the rice is usually cooked with more water than usual to make it softer. it is then beaten to make it smooth, after which it is shaped into sizable balls. in ghana, it is usually served with soup made of groundnut or palmnut. in nigeria, it may accompany miyan kuka (dried okra soup).

Side, Snack, Appetizer

Pinkaso

Spicy and savory fritters or dumplings

Side, Snack, Appetizer

Plakali

Cassava porridge, serve with groundnut or palm nut soup

Side, Snack, Appetizer

Plantain chips

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

Side, Snack, Appetizer

Red red

Red red is a ghanaian dish composed of black eyed peas, cooked in palm oil/vegetable oil with plantain. the dish derives its name from the red color it takes on from the red palm oil (zomi) and the fried plantain. red red typically consists of fish, such as tinned mackerel or pilchards, black eyed peas, scotch bonnet peppers, onions, oil and tomatoes. it is commonly known in ghana as "kokoo ne beans". though often served with fish, red red can also be vegetarian. it can be served with fried plantain, avocado, and rice or garri for a complete meal.

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Side, Snack, Appetizer

Rice salad

Side, Snack, Appetizer

Roasted groundnuts

Roasted peanuts

Side, Snack, Appetizer

Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

Side, Snack, Appetizer

Sweet bad

A doughnut or donut () is a type of food made from leavened fried dough.: 275  it is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. doughnut is the traditional spelling, while donut is the simplified version; the terms are often used interchangeably. doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. the two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. small pieces of dough are sometimes cooked as doughnut holes. once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate, or topped with powdered sugar, cinnamon, sprinkles or fruit. other shapes include balls, flattened spheres, twists, and other forms. doughnut varieties are also divided into cake (including the old-fashioned) and yeast-risen type doughnuts. doughnuts are often accompanied by coffee or milk. they are sold at doughnut shops, convenience stores, petrol/gas stations, cafes or fast food restaurants.

Side, Snack, Appetizer

Tubani

Steamed bean flour paste, wrapped in katemfe leaves and steamed

Side, Snack, Appetizer

Wassa-wassa

Yam porridge, made with yam powder, water and salt

Side, Snack, Appetizer

Yele kakro

Yam ball fritters, made with ghana's puna yam variety

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.

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.

Side, Snack, Appetizer

Sugar bread

Sweet bread rolls

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.

Side, Snack, Appetizer

Samosa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

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.’

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

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.

Side, Snack, Appetizer

Fruit

Mango, oranges, papaya

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.

Side, Snack, Appetizer

Plantain

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/, us: /plænˈteɪn/, uk: /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 west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

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.

Side, Snack, Appetizer

Abobie

Anchovy pepper sauce

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.

Side, Snack, Appetizer

Pepper sauce

Chili sauce and chili paste are condiments prepared with chili peppers. chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. several varieties of chili sauce include sugar in their preparation, such as the thai sweet chili sauce and filipino agre dulce, which adds sweetness to their flavor profile. sometimes, chili sauces are prepared with red tomato as primary ingredients. many chili sauces may have a thicker texture and viscosity when compared to that of hot sauces. chili paste usually refers to a paste where the main ingredient is chili pepper. some are used as a cooking ingredient, while others are used to season a dish after preparation. some are fermented with beans, as in chinese doubanjiang, and some are prepared with powdered fermented beans, as in korean gochujang. there are different regional varieties of chili paste and also within the same cuisine. chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. many commercial varieties of mass-produced chili sauce and paste exist.