![]() | ![]() |
You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
Ghana; officially: The Republic of Ghana whose name means 'The Warrior King' It 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. Trade with European states flourished after contact with the Portuguese in the 15th century, and the British established a crown colony, Gold Coast, in 1874. The country achieved independence in 1957. The country's major ethnic groups are the Akan 49%, Moshi-Dagomba 16%, Ewe 13%, Ga 8%. European and other: 0.2% with the main religions: Christian 63%, Animism 21% and Muslim 16%. The main languages are English (official), along with various African languages (including Akan, Moshi-Dagomba, Ewe, Nzema, Dagaare, Gonja, Frafra, Hausa,Dangme and Ga). 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. |
The alphabetical list of recipes from Ghana follows (limited to 100 recipes per page). There are 43 recipes in total:
| Abenkwan (Palm Oil Soup) Origin: Ghana | Fante Kotokyim (Crab Meat Sauce) Origin: Ghana | Nkatenkwan (Ghanaian Peanut Soup) Origin: Ghana |
| Accra Banana Peanut Cake Origin: Ghana | Fante Mbire Flowee (Beef and Mushroom Soup) Origin: Ghana | Nkrakra (Beef and Vegetable Stew) Origin: Ghana |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Gari Biscuits Origin: Ghana | Palaver Chicken Origin: Ghana |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Gari Foto (Savoury Gari with Eggs) Origin: Ghana | Pineapple Spice Drink Origin: Ghana |
| Ashanti Chicken Origin: Ghana | Ghanaian Fresh Fish Stew Origin: Ghana | Red-Red Origin: Ghana |
| Avocado and Crab Origin: Ghana | Ghanaian Jollof Rice Origin: Ghana | Shitor Din Origin: Ghana |
| Avocado with Smoked Fish Origin: Ghana | Ghanaian Jollof Rice II (Ghanaian Jollof Rice) Origin: Ghana | Shrimp with Red Sauce Origin: Ghana |
| Banku Origin: Ghana | Ghanaian Papaya Bread Origin: Ghana | Smoked Fish Stew Origin: Ghana |
| Banku II Origin: Ghana | Jollof Rice with Chicken, Beef, and Ham Origin: Ghana | Steamed Black-eyed Bean Dumplings Origin: Ghana |
| Braised Chicken with Chillies Origin: Ghana | Kelewele (Hot Plantain Chips) Origin: Ghana | Tatale (Plantain Cakes) Origin: Ghana |
| Coconut Rice with Pork Origin: Ghana | Kenkey Origin: Ghana | Terrine of Black-eyed Beans Origin: Ghana |
| Coconut Soup Origin: Ghana | Kontomire Stew (Coco Yam Leaf Stew) Origin: Ghana | Tomato and Okra with Sliced Eggs Origin: Ghana |
| Cowpea Stew Origin: Ghana | Kpakpo Shito (Fresh Shitor) Origin: Ghana | Waakye Origin: Ghana |
| Curried Rice with Beef Origin: Ghana | Kubecake Origin: Ghana | |
| Dark Chilli Sambal Origin: Ghana | Light Chicken Soup Origin: Ghana |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
|
|
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?