African Cuisine

The Republic of Ghana whose name means 'The Warrior King' 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.

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, mangoes, 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. Another feature of Ghanaian cookery in African foods is the use of boiled eggs as a garnish.

Here Are Some Examples Of African Cuisine You Can Try!

Ghanaian Fresh Fish Stew

Ingredients:
450g fresh fish (any firm white fish)
4 hot chillies (eg Scotch Bonnet) pounded to a paste
2 tbsp tomato puree
3 tbsp ground, dried, shrimp
4 medium onions, finely sliced
4 fresh tomatoes, chopped and pounded to a paste
6 tbsp Kpakpo Shito
300ml water
150ml red palm oil
1 garlic clove, pounded to a paste
1 tbsp freshly-grated ginger
salt, to taste

Method:
Clean the fish, remove the gills and cut into steaks. Wash the flesh with lime, lemon or vinegar then rinse in water and marinate in the garlic, ginger, chillies and salt. Set aside for 30 minutes before continuing.

Heat a little oil in a pan and fry the onions and tomatoes for a few minutes. Add the ground shrimps and tomato puree and allow to simmer for about 10 minutes, or until cooked.

Add the water and the marinated fish (along with any remaining marinade) and simmer gently for about 25 minutes, or until the fish is cooked. Serve hot on a bed of rice or with boiled yams or plantains.

Here is another delicious African dish you can try for yourself:

Tomato and Okra with Sliced Eggs

Ingredients:
120ml groundnut oil
4 tomatoes, chopped
300g okra, stemmed and sliced into rings
650g cooked rice
1 onion, chopped
1/2 tsp hot chilli powder
salt, to taste
4 hard-boiled eggs, peeled

Method:
Heat the oil in a frying pan or skillet then add the onion, tomatoes, okra and chilli powder. Season with salt then bring to a boil, reduce to a simmer and cook for 15 minutes, stirring occasionally (add a little water if necessary).

To serve, place 1/4 of the cooked rice on a plate, spoon the sauce over the rice then top with a boiled egg halved lengthways.