Variety makes things glamour and although we are all humans, it is this distinction that makes a stand when it is bridged, and unity is achieved. Visualize being amid different races be it black, white, Caucasian, and so on and you let yourself go and feel comfortable, and feel ecstatic as in Lucky Dube’s” Different color, one people”.
When you travel the length and breadth of Ghana, you can see distinctiveness in the dressing, work, food, festivals, and the lots among indigenous people, and though there are some overlapping, the difference are still there and the focus of this write is to guide you on the foods to expect when next you plan a tour so as not to be caught off guard. Below are some of the foods to expect.
FUFU AND SOUP
First off is the famous fufu and soup peculiar to the Akan tribe in Ghana. It is made from cassava and plantain which is pounded in a mortar using a pestle to achieve a smooth mixture. This food goes with any soup some being groundnut soup, palm nut soup, or Nkra Nkra also known as light soup in English. Cold weather mornings are one occasion this dish can be enjoyed to satisfaction.
Taking you to the north is the Wasa Wasa, known to the Dagbons and other parts of Northern Ghana. This food is made from yam peelings dried, ground in flour, and steamed. This dish goes well with vegetables of your choice with any protein as well, not forgetting to have shea butter oil or raw groundnut oil to taste. It is very delicious and has a completely balanced diet for the stomach.
Ga kenkey, as the name suggests, is food known among the people of Greater Accra. It mostly comes in corn husks although the Fantis have also adopted it preparing them in plantain leaves to give it a distinct taste as do the Gas with the husks. This dish goes with any kind of the soups but what compliments it most is grounded fruits and vegetables consisting of tomatoes, pepper, and onion, and some green pepper to garnish with fish to taste.
Of course, waakye cannot be left off must try it when you visit Ghana. It is originally from the north but can be found in almost every corner of Ghana now. Made from rice and beans and can be eaten with vegetables of choice with plantain to taste and any meat protein of choice.
The mention of plantain brings to mind gari and beans popularly called” gob3″. This dish is perfect for vegetarians as no animal protein is used. It is prepared using cowpea beans boiled to make a broth and served with vegetable oil or palm oil with fried ripe plantain to taste.