Food in Ghana is distinguished by the variety of regional and tribal cultures throughout the country. In general, dishes share a common mix of staple carbohydrates such as rice, millet and maize, and are served with seasoned stews and sauces.
Native and long-term domesticated foods such as yams, plantain, cassava and taro form the basis of most dishes, although imported crops such as rice and wheat are becoming more prevalent. Meat and fish (including shellfish) are varied, whilst offal, trotters, snails and some other more unusual items all form part of Ghana’s food heritage.
Stews, soups and sauces are vital parts of Ghanaian food and come in a huge variety owing to tribal and geographic differences. The huge range of spices and other ingredients that go into these dishes make a food lover’s time in Ghana an adventurous one.
Ghana also has a number of other culinary areas to explore, with a number of savoury snacks, including a number made from rice and maize, as well as fried plantain. There are also a few alcoholic beverages made locally, as well as a number of breweries and distilleries that produce more familiar spirits and beers for any expat to sample.
Be aware that Ghana, like most of western and central Africa, has a large market for ‘bushmeat.’ This is a generic term for the meat of any wild animal that is not domesticated or farmed. Ghana has been heavily criticised in the past for its lack of disease control and for contributing to the endangerment of animal species. Those concerned may wish to find out what they are eating, although obviously it may be impossible, or impolite, to do so in certain situations.