3 dishes people actually cook in Ghana: what they are, how long they take, and what you need to buy.
What can you cook from Ghana? 3 traditional Ghana dishes, from Kelewele (60 min, the quickest) to Banku and tilapia (4400 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Ghana on the map. Drag to spin the planet.
Ghanaian staple of maize and cassava dough fermented for days then beaten over heat into a sour smooth paste, eaten with charcoal grilled tilapia and raw pepper sauce.
Cubes of overripe plantain marinated in a ginger, chilli and anise seed paste before deep-frying.
Rice and beans stained deep red-brown by dried sorghum leaves simmered in the cooking water before anything else goes in.
Copper documents three dishes from Ghana: Banku and tilapia, Kelewele and Waakye. Garlic and ginger each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 21 different ingredients.
The three recipes need 21 ingredients between them, of which 3 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Ghana entries. Every ingredient list on this page is complete, with quantities, and free to read.
Kelewele is the quickest at 60 minutes. Banku and tilapia is the longest at 4400 minutes, most of it unattended. The median is 810 minutes — a weekend dish rather than a weeknight one.
Kelewele is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Ghana is part of West African.
Countries close to Ghana on the globe — and close on the plate.
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