Ghanaian Recipes
Warm, hearty, and deeply flavorful, Ghanaian cooking celebrates one-pot rice dishes, rich palm-oil stews, and beloved street food. Explore comforting classics like red red and jollof built on bold West African spice.
History, culture, core ingredients, techniques, and signature dishes.
Ghanaian Groundnut Soup
A rich West African peanut soup from Ghana, simmering chicken with tomato, ginger, and smooth peanut butter into a deeply savory, warming bowl traditionally served with rice balls or fufu.
Kelewele
Ghanaian spiced fried plantains — ripe plantain cubes tossed with ginger, chili, and warm spices, then fried until caramelized outside and soft within. A sweet-savory-spicy snack or side.
Ghanaian Waakye
A hearty Ghanaian one-pot of rice and black-eyed peas cooked with dried sorghum leaves that lend a signature reddish hue — a beloved street-food staple served with sides and pepper sauce.
Ghanaian Red Red
A hearty Ghanaian black-eyed pea stew simmered in a red palm-oil and tomato base — smoky, rich, vegan, and made for batch cooking. Traditionally served with fried plantain.
Ghanaian Red Red (Black-Eyed Pea Stew)
A beloved Ghanaian street-food classic of black-eyed peas simmered in a vivid red palm-oil and tomato sauce, served with sweet fried ripe plantains. Naturally vegan, deeply satisfying, and full of warm West African flavor.
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