Campbell Law in Ghana: Local food provides insight into culture, economy

ACCRA, GHANA — Ghanaian food provides a glimpse into both the culture and economy of Ghana. Fresh produce abounds, and many of the fruits and vegetables we eat can be seen growing on road side plats.

Breakfasting in Ghana typically consists of thickly-cut, fresh white bread — served with butter and jam. Herb omelettes with baked beans are also popular. Fresh fruit typically accompanies the meal and is always welcome on the plate. Coffee, is not commonly enjoyed — at least not ubiquitously as is the case in the U.S. — but tea is popular and delicious.

Plantain, cassava, corn, rice, groundnut — a small, mild-flavored peanut — form the basis of many other dishes. Groundnut soup, for instance, is a deliciously spicy soup that is reminiscent of savory peanut butter — served with a rice ball and best enjoyed by placing the rice ball in the soup.

Fish, most often fried whole, seems to be the primary protein in Cape Coast — evidenced by the city’s proximity to the ocean and the scores of fishing boats seen near the coast.

A delicious variation of fried rice is by far the most common dish we have seen. Jolof rice, as it’s known, is a staple and is enjoyed throughout the country. Red-red is delicious — a mixed bean dish stewed with red palm oil, which gives the dish its name and color.

Besides jolof rice, we’ve enjoyed banku and okro, palaver sauce, kelewele (fried spicy plantains) and grilled chicken served in myriad ways.

As with all food, Ghanaian cuisine is best eaten and not merely read about. However, the cuisine is best described as spicy, starch-based, and earthy — satisfying and very intriguing.