Indigenous Ghanaian Dishes

The Ghanaian culture would not be thoroughly discussed without a look into the sumptuous local delicacies that have for ages satisfied and placed smiles on the faces of families and tourists. 

Strongly linked to the Ghanaian indigenous dishes is ethnicity.
Various tribes have meals that originates and has ties to them.
Let's dive deeper, Enjoy!

Akple and Abobi

Akple (lower) and borbi tadi

Akple is a Ghanaian dish indigenous to the Ewe tribe of the Volta Region. Akple is whitish grey in color and mostly rolled into spherical ball, varying in diameter for the person whom the akple is going to be served to. The main ingredients for preparation are corn flour, cassava dough, salt and water. Apart from the usual okra soup, this dish can also be taken with abobi also known as “keta school boys” ( anchovies).

Aprapransa

Aprapransa is a local dish of the people from the Eastern Region of Ghana. It is basically made from roasted corn flour, cooked beans together with other ingredients. It's a food that is served on special occasions and is feared to go extinct.

Ingredients:

2 cups heaped roasted corn flour
1 serving spoonful palm oil
2 medium-sized tomatoes
1 medium-sized onion
1 small piece smoked fish
Salted fish/momoni (optional)
½ cup of beans (optional)
Pepper and salt to taste
Crabs (optional)

Method:
Wash and boil beans until tender and set aside
Put palm oil on fire
Add sliced onion to fry till brown
Add momoni and allow to fry for 5 minutes
Add ground pepper and tomato and then fish
Allow to cook whilst stirring occasionally
Add water, cover and allow to boil
Add boiled beans
Add the roasted corn flour and stir till well cooked
serve hot, garnish with cooked crabs (see picture)

Abom

Ampesi also called Abom by the Ashanti is a traditional meal in Ghana and it’s prepared with boiled yam, plantain cocoyam, cassava or mixture of these and stew, thick groundnut or palm-nut soup. This dish contains essential nutrients that helps the body to grow and fight diseases.

Ingredients
Yam/Plantain
Onion
Pepper
Tomatoes
Turkey berries
Kontomire
Palm oil
Salt
Koobi(salted tilapia)
Eggs
Salmon

Method
Wash the vegetables(pepper,turkey berries, tomatoes(momoni), Kontomire) and boil
Peel the yam or plantain, wash it and boil (add salt)
Boil the eggs
Make sure the vegetables are well cooked, grind the onion in an earthenware bowl
Add the pepper, turkey berries,tomatoes and Kontomire and grind it (don’t grind all at once, grind the onion, pepper,turkey berries then the tomatoes and add the Kontomire)
Add salt to taste.
Wash the koobi and boil
Wash the salmon and remove the skin, break it into the stew in the earthenware bowl
Heat the palm oil and add chopped onions and pour it in the earthenware bowl and stir
Add the koobi and boiled eggs and garnish it with pear and nicely chopped onions.
Serve with the boiled yam/plantain or ripe plantain.