Three Ghanaian vegetable side dishes featuring fresh herbs, diced pineapple with garlic, and taro leaf salad.
Ghana’s regional diversity is clear in its staple doughs and how they are eaten.
In the Ashanti and Eastern regions, fufu (cassava and/or plantain) dominates, served with soups like groundnut soup, light soup, or snail soup. In the north, tuo zaafi (TZ) is more common: a thick dough made from millet or corn (sometimes with a bit of cassava), usually eaten with ayoyo (jute leaves) soup or okra soup. TZ has a slightly grainier texture than fufu and a more pronounced cereal flavor.
In the Greater Accra and coastal areas, kenkey (fermented corn dough wrapped in corn husks or banana leaves) and banku are staples. Kenkey is often served with fried fish, pepper sauce, and shito, especially in Ga communities. In the Volta Region, akple (a cornmeal dough similar to kenkey but smoother) is typically eaten with fetri detsi, an okra or tomato-based soup.
These staples reflect local agriculture: yam and millet in the north, cassava and plantain in the forest zones, and maize and fish along the coast. Together they form a national cuisine where the base changes by region, but the pattern—starch plus flavorful soup or stew—remains consistent.