What to eat and drink in Ghana: dishes, etiquette and dietary tips

First‑time visitors should sample Jollof rice, Waakye, Banku with tilapia, Fufu with light soup and Kelewele. Adjust for dietary needs: ask for red‑red without fish for veg, seek halal stalls in the north or zongo areas, and avoid shito if you have a peanut allergy.

Jollof rice – spiced tomato rice with chicken or fish (nationwide).

Waakye – rice‑bean mix with spaghetti, gari, egg, fish and shito (nationwide).

Banku with tilapia – fermented corn‑cassava dough with grilled tilapia and pepper relish (coastal).

Fufu with light soup – pounded cassava‑plantain with spicy tomato soup, goat or chicken (Ashanti).

Kelewele – fried plantain cubes with ginger and pepper, sold at night (nationwide).

A basic plate at a local chop bar (e.g., Waakye or Kelewele) costs around GHS 15–30. Mid‑range restaurants charge GHS 30–60 for a fuller plate such as Jollof with sides. Street‑food snacks are often under GHS 10.

Busy stalls that cook food to order and serve it hot are the safest. Avoid items that have been sitting out, especially shito (groundnut‑based pepper sauce) if you have a peanut allergy. Carry a simple allergy card in Twi if needed.

Wash hands before eating; water bowls are provided at most tables.

Eat fufu and banku with the right hand, pinching, dipping and swallowing without chewing.

Vegetarians can request red red without fish and enjoy kelewele; many Accra cafés offer vegan options.

Halal food is common in the north and in Muslim zongo neighbourhoods; look for beef or goat kebabs (chichinga) prepared without pork.

If you are allergic to peanuts or shellfish, avoid shito and suya‑style spice, and ask vendors to omit them.