Ghanaian
Recipes.
Ghana's food is built on layers, fermented doughs, slow-cooked soups, smoky jollof, and the spiced street food of Accra's markets. One of West Africa's most beloved and soulful cuisines.
Iconic dishes of Ghana
Ghanaian recipes on Tamub.
“Bold flavours, patient hands, communal table.”
— Ghana
Order authentic Ghanaian food near you, or cook it yourself with step-by-step recipes from real Ghanaian home chefs.
Order Ghanaian food →Fufu & Light Soup
Fufu is made from boiled and pounded cassava and plantain until smooth and stretchy. Paired with a light, tomato-based soup cooked with goat or chicken, this is the soul of Ghanaian home cooking.
Waakye
Rice and beans slow-cooked together with dried sorghum leaves, giving the dish its distinctive reddish-brown colour. Waakye is a street food institution in Ghana, served with stew, shito, and spaghetti.
Jollof Rice (Ghana Style)
Ghanaian jollof is smoky, tomato-rich, and often served at parties and celebrations. The debate with Nigerian jollof is ongoing but Ghana's version has its own loyal following for good reason.
Groundnut Soup
A rich peanut-based soup cooked with tomatoes, peppers, and proteins: chicken, goat, or fish. Served with fufu or rice balls (omotuo), groundnut soup is one of Ghana's most iconic dishes.
Kelewele
Ripe plantain cut into chunks, seasoned with ginger, cayenne, and spices, then deep-fried until caramelised and spiced through. A popular street snack and side dish across Accra.
Banku & Tilapia
Fermented corn and cassava dough cooked into a soft, slightly sour dumpling. Paired with grilled whole tilapia and pepper sauce, banku is the quintessential Ewe and Ga coastal meal.
Kontomire Stew
A stew made from cocoyam leaves cooked in palm oil with smoked fish, egusi, and onions. One of Ghana's oldest and most nutritious everyday dishes.
Omo Tuo (Rice Balls)
Overcooked rice rolled into smooth, dense balls and served with groundnut soup or palm nut soup. A Friday tradition at many Ghanaian households and a comfort food staple.
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Ghanaian Cuisine, a Food Culture the World is Discovering
Ghana's food culture is deeply communal, regionally diverse, and built on cooking techniques refined over centuries. The Akan, Ewe, Ga, Hausa, and Dagomba peoples each bring distinct culinary contributions, creating a national food identity unified by ingredients like palm oil, crayfish, and fermented starches while remaining extraordinarily varied.
Ghanaian recipes frequently rely on slow cooking, fermentation, and bold seasoning to develop flavour. Fufu is pounded for extended periods to achieve its characteristic elasticity. Banku ferments for days before cooking. These are not shortcuts, they are cooking philosophies rooted in patience and community.
Outside Ghana, Ghanaian food has found a home in London, Amsterdam, Toronto, and across the African diaspora. Waakye stalls in Peckham, groundnut soup in Toronto restaurants, and Ghanaian jollof at diaspora events, Ghanaian food is having its global moment. Tamub helps that community connect with the chefs keeping the tradition alive.
Explore Ghanaian recipes on Tamub, try cooking them at home, or find a Ghanaian chef near you who can deliver the real thing. Download Tamub free on Android or iOS.
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