The centerpiece of Ghanaian celebrations and everyday meals. Rice is cooked in a rich blend of tomatoes, onions, and aromatic spices, often served with chicken, beef, or fish. The debate over whose jollof is best (Ghana vs Nigeria) is a friendly rivalry across West Africa.

A coastal favorite featuring smooth, tangy banku (fermented corn and cassava dough) paired with whole grilled tilapia, tomato-pepper sauce, and shito (black pepper sauce). The fish is often sourced fresh from local waters.

Ripe plantains cut into cubes, seasoned with ginger, pepper, and spices, then deep-fried to perfection. The combination of sweet plantain and spicy seasoning creates an addictive flavor. Often sold by street vendors in the evening.

A starchy staple made by pounding boiled cassava and plantain into a smooth, stretchy dough. Served with richly flavored soups like light soup (tomato-based), groundnut soup, or palm nut soup. Swallow small balls whole without chewing.

A complete meal of rice and black-eyed peas cooked with millet leaves (giving it a reddish-brown color). Served with spaghetti, gari (cassava granules), boiled eggs, meat/fish, shito, and stewed vegetables. A breakfast and lunch favorite.

A vibrant dish of black-eyed peas cooked in rich red palm oil with tomatoes and spices, garnished with gari and served with fried ripe plantains. The name comes from its distinctive red color from the palm oil.

Kente cloth is a handwoven fabric with vibrant colors and intricate patterns, each design carrying specific meanings. Traditionally worn by royalty, it’s now a symbol of Ghanaian pride worldwide. Visit weaving centers to see master weavers at work on traditional looms.

Ghana is the heartbeat of West African drumming. Learn to play the djembe, talking drum, or traditional dance drums in workshops led by master drummers. Experience the call-and-response patterns and polyrhythms that form the foundation of African music.