Ghanaian Cuisine: 10 Dishes to Know (Jollof, Fufu, Banku, Waakye)

Why Ghanaian cuisine is one of the most complete in Africa

Ghanaian cuisine shines today far beyond its borders, carried by its dynamic diaspora in London, New York and Paris. It stands out for its mastery of simmered sauces, its delicious rivalry with Nigeria over Jollof Rice, and its fermented heritage (kenkey, banku, gari). From the North (Dagomba Tuo Zaafi) to the South (Ga Kenkey from Accra), each region has its signatures.

For the Ghanaian diaspora in France and Belgium, these dishes are the most powerful identity markers. Here are the 10 dishes you absolutely must know for a complete discovery.

1. Jollof Rice: the rice that divides West Africa

Ghanaian Jollof Rice is a fragrant long-grain rice cooked in a concentrated tomato sauce, with pepper, scotch bonnet chilli, onion, ginger and a secret spice blend (sometimes suya spice). The rivalry with Nigerian Jollof is legendary: Ghanaians favour a local parboiled rice, drier, scented with bay leaf. It is the festive dish par excellence, celebrated each year on 22 August during Jollof Day.

2. Fufu: the essential ball

Ghanaian Fufu is traditionally prepared by pounding boiled cassava and plantain by hand in a large mortar. The final texture is smooth, elastic and slightly sticky. Served with soups (Light Soup, Groundnut Soup, Palm Nut Soup), it is eaten by hand, in balls dipped into the sauce without chewing (according to tradition). For everyday use, instant fufu flour is also used.

3. Banku: the fermented paste of the South

Banku is a thick paste made from fermented corn and fermented cassava, cooked until it reaches a firm, tangy consistency. It is the staple food of the Ga and Ewe, served with okra soup, grilled tilapia or a spicy sauce. The fermentation gives it a unique taste and superior digestibility.

4. Kenkey: the steamed fermented ball

Kenkey is a ball of fermented corn steamed in banana or corn leaves. There are two versions: Ga Kenkey (tangy, wrapped in corn husks) and Fante Kenkey or Dokono (milder, wrapped in banana leaves). Served with shito sauce and fried fish. Discover our detailed Kenkey recipe.

5. Waakye: the national street dish

Waakye (pronounced "wat-cheh") is an emblematic street dish: rice and cowpeas cooked together with red sorghum leaves that give them their characteristic brick colour. Served with shito sauce, gari, spaghetti, hard-boiled egg, meat or fish, it is the Sunday-morning brunch of Accra residents.

6. Red Red: the bean stew with palm oil

Red Red takes its name from its double red colour: cowpeas simmered in a tomato sauce with red palm oil. Served with fried plantains (kelewele or ripe plantains), it is a popular vegetarian dish, inexpensive and incredibly fragrant. A perfect gateway to discovering Ghanaian cuisine.

7. Kelewele: the fried spiced plantains

Kelewele is a street speciality: ripe plantains cut into cubes, marinated with ginger, chilli, anise and clove, then fried. The contrast between the sweetness of the plantain and the heat of the spices makes it an addictive snack. Served as a side, an aperitif or a sweet-savoury dessert. See our Kelewele recipe.

8. Light Soup: the Ghanaian clear soup

Ghanaian Light Soup is a clear, lightly spiced soup made from meat broth (goat, chicken, mutton or fish), tomato, onion, ginger, garlic and chilli. Served with fufu or omo tuo (pounded rice balls), it is the comfort soup that mothers prepare for a cold or fatigue.

9. Groundnut Soup (Nkatenkwan): the Ghanaian groundnut soup

Ghanaian Groundnut Soup, or Nkatenkwan in Twi, is a cousin of Senegalese mafe: pure groundnut paste simmered with meat, tomato, onion, ginger and chilli. Lighter and spicier than mafe, it accompanies fufu or omo tuo. Rich in plant protein and deeply comforting.

10. Tuo Zaafi (TZ): the Northern speciality

Tuo Zaafi, or TZ, is the staple food of the Dagomba, Mamprusi and other peoples of Northern Ghana. It is a thick paste of corn or millet flour served with a green sauce (ayoyo, baobab or local spinach leaves) and dried meat. A symbol of Ghanaian Sahelian cuisine, little known outside the North.

Comparison table of the 10 Ghanaian dishes

Here is a quick summary to guide you:

• Jollof Rice: festive rice, easy, can be vegetarian
• Fufu: daily starch, medium, gluten-free
• Banku: fermented paste, medium, gluten-free
• Kenkey: steamed fermented ball, medium, gluten-free
• Waakye: rice and beans, easy, vegetarian
• Red Red: beans with palm oil, easy, vegan
• Kelewele: spiced plantains, easy, vegan
• Light Soup: clear soup, easy, adaptable
• Groundnut Soup: groundnut soup, medium, adaptable
• Tuo Zaafi: Northern paste, medium, can be vegetarian

Nutritional benefits and strengths

Ghanaian cuisine stands out for the large place given to fermentation (kenkey, banku, gari), excellent for the gut flora. Cowpeas and groundnut provide plant protein and fibre. Red palm oil is rich in beta-carotenes and vitamin E. The spices (ginger, chilli, clove) have anti-inflammatory properties. A balanced cuisine, lightly processed and suited to a healthy lifestyle.

Where to find the ingredients in France?

All the essential ingredients of Ghanaian cuisine are available at nkosiagro.com:

• Flours and starches: instant fufu, banku, gari, white corn flour
• Cereals and grains: parboiled rice, cowpeas, millet
• Sauces and pastes: shito, groundnut paste, red palm
• Spices and condiments: suya spice, scotch bonnet, Maggi cubes

Frequently asked questions about Ghanaian cuisine

What is the difference between Ghanaian and Nigerian Jollof?

Ghanaian Jollof uses local parboiled rice, drier, scented with bay leaf. Nigerian Jollof uses fragrant long-grain rice, moister, with a caramelised layer at the bottom (party Jollof). The debate has remained passionate for decades.

Which Ghanaian dishes are gluten-free?

Most of them: Jollof Rice, Fufu, Banku, Kenkey, Waakye, Red Red, Kelewele, Tuo Zaafi. Only the street breads (bofrot, kose) contain gluten.

Where can I learn to cook Ghanaian in France?

On nkosiagro.com, our blog publishes a new detailed Ghanaian recipe every month. You will also find all the ingredients delivered to France, Belgium, Switzerland and Luxembourg.