Category:Ghanaian Cuisine

The most important local vegetables: cassava (with edible roots), eggplant, maize, okra, locally called ngumbo, Chile pepper, sweet potatoes, onions, tomatoes, turnip, yam (it has edible tubers) are bases for fufu, locally known as foofoo, the most significant Ghanaian meal. On Sundays, families in the region of Accra eat yam with turkey tail, also named chofi; this meal is flavored with spicy ground pepper and served with beverages like the coconut juice, akpeteshie liquor and palm wine. All the local plants and fruit are highly used as bases for the main foods. The fruits, such as: bananas, avocados, grapefruits, mangos, papayas, coconut and plantains are not only used for sweet meals, but also as the main course, besides the traditional stew. Bananas used both for the leaves and for the inner fruit in most of the Ghanaian desserts. The stew is, together with the soup, the most common dish. Stews are made of chicken, beef or fish as the main meats.