Food

Food

Some of the main starchy dishes are: Most Ghanaian dishes are usually served with a [|stew] (often based on tomato with other protein cooked in it) or [|soup]. The most popular soups are groundnut soup, light soup, and palmnut soup. [|Okra] soup and stew are also popular. Usually rice is served with a soup or stew, kenkey is served with fried fish and hot pepper while banku is usually served with okra stew or soup and occasionally with tilapia. [|Fufu], akple and konkonte are served with soup.
 * Ghanaian cuisine** has diverse traditional dishes from each ethnic group, tribe and clan from the north to the south and from the east to west. Generally, most Ghanaian food are made up of a starchy portion (rice, fufu, banku, tuozafi, gigi, akplidzii, yekeyeke, etew, ato, etc) and a sauce or soup saturated with fish, snails, meat or mushrooms.
 * Cooked plain [|rice] with stew
 * [|Jollof rice]
 * Waakye - rice and beans
 * [|Fufu] - pounded cassava and plantain or pounded yam and plantain, or pounded cocoyam
 * [|Banku]/[|Akple] - cooked fermented corn dough and cassava dough
 * [|Kenkey]/[|Dokonu] - fermented corn dough, wrapped in corn or plantain leaves and cooked into a consistent solid balls
 * Kokonte - from dried cassava made into powder
 * [|Gari] - made from cassava
 * Omo Tuo - pounded rice staple of [|northern] origins.