Flying Together 3-Ghana

FLYING TOGETHER: 3: JOYS OF GHANA COL
FOOD
Soups are the primary component in Ghanaian cuisine and are eaten with fufu (either pounded
plantain and cassava or yam), kokonte (cassava meal cooked into a paste), banku (fermented
corn dough), boiled yam, rice, bread, plantain, or cassava. Soup ingredients include common
vegetables and some animal protein, usually fish, and invariably, hot peppers. Palm nut and
peanut soups are special favorites. The main cooking oil is locally produced red palm oil.
The typical Ghanaian staple foods in the southern part of Ghana include cassava and plantain.
In the northern part, the main staple foods include millet and sorghum.
Yam, maize and beans are used across Ghana as staple foods. Sweet potatoes and cocoyam
are also important in the Ghanaian diet and cuisine. .Here are a few specialities:
Kelewele: Fried plantain with ginger and peanuts. Again, prepared by street vendors.
Red Red: Fried plantain with beans and red palm oil. Can be served with or without fish.
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