Banku and stew
Banku/Akple: Fermented corn/cassava dough mixed proportionally and cooked in hot water into a smooth whitish consistent paste. Served with soup, stew or a pepper sauce with fish
Banku/Akple: Fermented corn/cassava dough mixed proportionally and cooked in hot water into a smooth whitish consistent paste. Served with soup, stew or a pepper sauce with fish
Fufu (or fufuo, foofoo, foufou) is a dough-like food found in West African cuisine. It is often made in the traditional Ghanaian method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.
Jollof , or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.
Tuo zaafi is a Northern Ghanaian dish made by cooking a combination of maize or millet flour and water. In the Hausa language, tuo means stirred, and zaafi means hot. Sticky, starchy, and full of carbohydrates, tuo zaafi is traditionally served with okra soup.
Kenkey is produced by steeping grains of maize in water for about two days, before they are then milled and kneaded into a dough. The dough is allowed to ferment for a few days, before part of the dough is cooked and then mixed with uncooked dough.