Smooth, stretchy pounded dough made from cassava and plantain — Ghana's beloved staple swallow, eaten with soup.

A rich, creamy peanut-based soup with tomatoes, chicken, and Ghanaian spices — the classic partner to fufu.

Fermented corn and cassava dough cooked into a smooth, tangy dumpling — served with whole grilled tilapia and pepper sauce.

Spiced, cubed ripe plantain deep-fried in palm oil — Ghana's favorite spicy street snack.

Rice and beans cooked together with dried sorghum leaves, turning the rice reddish-purple — a complete Ghanaian street meal.

Black-eyed peas stewed in palm oil with tomatoes and peppers, served with fried ripe plantain — Ghana's beloved vegetarian dish.

A rich, orange-red soup made from extracted palm nut cream, slow-cooked with meat and aromatic spices.

Fermented corn dumplings wrapped and steamed in corn husks — a staple Ga and Fante food eaten with soup or stew.

A clear, spicy tomato-based broth with meat or fish — Ghana's light, refreshing answer to heavy stews.

Ghanaian spiced meat skewers — beef or liver grilled over charcoal with a Ghanaian pepper and spice rub.

Taro leaves (cocoyam leaves) cooked in palm oil with smoked fish, onions, and tomatoes — a nutritious Ghanaian staple.

Large, fluffy Ghanaian doughnuts made from a sweet yeasted dough — a popular street snack and breakfast food.

A thick millet or corn porridge from northern Ghana, eaten with soups — a beloved staple of Ghana's north.