Starches & spices in Ghana

Despite nearly 500 years of European colonisation, this West African country’s staples have largely remained the same – starchy tubers and rice, expertly spiced and best-enjoyed hot off a street vendors’ stall

- Tina Charisma

Pinned between Cote d’Ivoire, Togo and Burkina Faso, Ghanaian cuisine has evolved to reflect not only the country’s history but also its West African climate. Arrivals to capital Accra will quickly discover that the key staples are starchy – corn, cassava and plantain are favourites – which are then liberally seasoned with peppers and hot spices; these don’t just create the sensual spectrum of flavours that transform Ghana’s dishes, ranging from hot-andspicy to savoury sweet appetisers, but have a practical purpose too, keeping the food from spoiling.

The Ghanaian menu has remained rooted in rice or tubers for centuries, often accompanied with precisely-seasoned soup or stews. There have been some additions: Rye bread, for example, was introduced by European gold miners in the 15th century, at the start of 500 years of colonisation before independence (from Britain) was achieved in 1957. Visitors will also find variants of West African dishes such as Jollof rice, the sensitive subject of one of food’s rowdiest debates, with a number of countries – especially Nigeria – furiously laying claim to make the best.