| Ghanaian food and dishes
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Written by PathGhana.com
Wednesday, 15 July 2009 18:52 |
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Food
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 Although rice is consumed by most Ghanaians, there are lots of indigenous food types in the country. Some of these include banku, yekeyeke, etew, fante dokono (fermented corn and cassava dough, wrapped in corn or banana leaves), enkran dokono, tuo zaafi (popularly referred to as TZ), fufu (pounded cassava and plantain or pounded yam and plantain, or pounded cocoyam), and apranpransa.
Amongst these, every clan has its favorite. For example among the Akans especially the Ashantis, fufu is their main dish. This is not to say that they do not eat any other food at all. It only means that they eat fufu more than any certain families in Ghana are known to eat fufu (at least once everyday.) These aforementioned foodstuffs usually accompany a sauce or soup. Some soup types may include palm nut soup, light soup, groundnut soup and okro (okra) soup. The names preceding the “soup” tell you what the soup is made from.
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Long before the great reds of Bordeaux rose to prominence, a South African wine was already the toast of Europe in the mid-1700s. At that time, Constantia, a Muscat-based dessert wine, was so esteemed, it counted European nobility among its patrons. Even Napoleon, in exile at St. Helena, was believed to have asked for his dose of Constantia.
Even though you are not likely to be offered most of these meals in a five star hotel or a resturant in down town Africa, these meals indeed are traditionally eaten in the countryside. In central Africa snakes and especially vipers which locals consider very tasty are eaten.