The Recipes of Ghana

The Republic of Ghana whose name means 'The Warrior King' in the Ga language was inhabited in pre-colonial times by a number of ancient kingdoms, including the Ga Adangbes on the eastern coast, inland Empire of Ashanti and various Fante states along the coast and inland.

Ghana is agriculturally a very productive country and is the world's third largest producer of cocoa. Fishing is also a major part of the economy and many Ghanaian dishes are based on fish. Local plants such as bananas, avocados, grapefruits, mangos, papayas, coconut and plantains are also highly prized and used in the country's cuisines. Chillies are also an important component of Ghanaian cuisine and provides significant vitamin C in the diet. Another feature of Ghanaian cookery is the use of boiled eggs as a garnish.

Below are two classic Ghanaian dishes, well worth trying for yourself:

Ashanti Chicken

Ingredients:
One whole chicken (about 1.3kg) de-boned
450g yams (or sweet potatoes) cut into quarters
450g chicken meat, no bones
cooking oil for frying
1 small onion, chopped
1 tomato, chopped
1 tsp ground Ashanti pepper (use cubeb pepper if not avialable, but it will be more bitter)
handful of chopped parsley
a few mint leaves, chopped
salt and black pepper to taste

Method:
Boil the yams (or sweet potatoes) until tender. When tender remove from the cooking water and mash. While the yams are cooking fry the chicken meat (not the whole chicken) in a few tablespoons of oil. When nearly done (about 25 minutes) add the onion and tomato. Reduce the heat and simmer until the chicken is completely cooked.

Add the chicken mixture to the cooked yam then add the Ashanti pepper, parsley, mint, salt and pepper. Mix well to completely incorporate.

Stuff the de-boned chicken with the yam mixture then sew the chicken closed with a needle and butcher's twine. Rub with butter, salt and pepper. Place in a large casserole dish with a tight-fitting lid, add a saucer or trivet and enough water to come up to he top of the trivet. Place in an oven pre-heated to 180°C and steam for two hours (top up the water every half hour or so).

Once done take the chicken out of the water, baste with butter and place on a roasting dish. Cover in foil, place back in the oven and bake for 40 minutes. Take the cover off the chicken and bake for a further 30 minutes.

Serve with rice, acoompanied by green tea with mint.

Tomato and Okra with Sliced Eggs

Ingredients:
120ml groundnut oil

4 tomatoes, chopped

300g okra, stemmed and sliced into rings

650g cooked rice

1 onion, chopped

1/2 tsp hot chilli powder

salt, to taste

4 hard-boiled eggs, peeled

Method:
Heat the oil in a frying pan or skillet then add the onion, tomatoes, okra and chilli powder. Season with salt then bring to a boil, reduce to a simmer and cook for 15 minutes, stirring occasionally (add a little water if necessary).

To serve, place 1/4 of the cooked rice on a plate, spoon the sauce over the rice then top with a boiled egg halved lengthways.

I hope that these recipes have given you a taste of what Ghanaian and West African foods have to offered and that you are now sufficiently intrigued to want to find out more!

About the Author

Dyfed Lloyd Evans is a cook, with a fascination for the recipes of Africa. You can find more Ghanaian Recipes in his West African Recipes site. The site also supports the refugees of Liberia displaced to Senegal.