Ghanaian

What it is

Ghanaian cuisine reflects the country’s coastal-and-forest geography. The Akan, Ga, Ewe, and Dagomba peoples each contribute to a national table that runs from steamy palm oil soups in the south to drier, peanut-based stews in the north.

How it tastes

Spice, smoke, and fermentation. Smoked fish dominates the savory pantry; fermented corn dough provides backbone for kenkey and banku. Scotch bonnet pepper sets the heat level — Ghanaians are known for liking it high.

Signature dishes & techniques

Jollof rice — the subject of an ongoing online war with Nigeria — is the celebration plate. Fufu, pounded from cassava and plantain, is the country’s most iconic swallow, dipped into light soup or peanut soup. Waakye (rice and beans), kelewele (spiced fried plantain), and red red (bean stew with plantain) round out the everyday table.