Ghanaian cuisine

Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, with which goes a sauce or soup containing a protein source. The main ingredient for the vast majority of soups and stews is tomatoes. Tinned or fresh tomatoes can be used. Nearly all Ghanaian soups and stews are red or orange in appearance as a result.

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, crops such as rice and wheat have been increasingly incorporated into Ghanaian cuisine. The foods below represent Ghanaian dishes made out of these staple foods.

A deviation to the starch and stew combination are "Red Red" and "tubaani". These are primarily based on vegetable protein (beans). *"Red Red" is a popular Ghanaian bean and fish stew served with fried ripe plantain and often accompanied with gari and avocado. It earns its name from the palm oil that tints the bean stew and the bright orange color of the fried ripe plantain.

Most Ghanaian side dishes are served with a stew, soup or a spicy condiment made from raw red and green chilies, onions and tomatoes (pepper sauce). Ghanaian stews and soups are quite sophisticated, with liberal and delicate use of exotic ingredients, a wide variety of flavours, spices and textures.

...
Wikipedia