Ghana food is the cuisine of the people of Ghana. Ghanaian main courses dishes are organized around a starch-filled staple food, with which one can complement with a sauce or soup which is containing a protein sauce. The main ingredient for the majority of soups and stews are tomatoes- canned or fresh tomatoes that can be used. As a result of this, nearly all Ghanaian soups and stews are red or orange in appearance because of a large number of tomatoes used in them.

Typical Ghana Foods

The typical staple Ghana food items in the southern part of Ghana include the cassava and plantain. In the northern part of Ghana, the main staple of Ghana food provides millet and sorghum. Yam, maize, and beans are widely used across Ghana as a staple food. Sweet potatoes and cocoyam are also very important in the Ghanaian diet and cuisine and is used very frequently. With the start of globalization, crops such as rice and wheat have been quite increasingly incorporated into Ghana food.

Majority of Ghana Foods

The majority of Ghana food items represent Ghanaian dishes made out of staple foods. Wake is a dish with a purple-brown color. The color of this Ghana food comes from a leaf known as sorghum bicolor. This side dish has striking similarities to West Indian rice and peas, and thus the taste is similar too. The rice is cooked and steamed with a leaf, coconut and a pulse which can be black-eyed or kidney beans. Angwa moo is called oiled rice, and one of the very much liked dishes in the country.

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