By Akasia Nelson, Semester at Sea, Spring 2017
My absolute favorite treat Ghana had to offer was the delightful abundance of plantains. They could be served as salty chips, fried like potatoes, or sautéed sweet. They were the perfect addition to any meal, adding a sweet complement to the variety of Ghanaian spiced stews. Traditional Ghanaian “fufu” was unique in itself, distinguishing the West African culinary experience. It is a sticky pounded starch made from cassava root. It looks and feels like fresh uncooked dough but tastes a bit sour like its been fermented. Fufu is used to scoop up other more flavorful dishes and stews and eaten with the right hand.
Other staples appeared to be black eyed peas, used to make spiced bean dishes, as well as rice, used in vegetable pilafs. I tried a savory spinach stew that consisted of finely chopped greens and other veggies, uniquely spiced with West African flavor. Additional toppings I enjoyed included tomato based spicy sauces and golden spiced “garri”. Garri is traditionally cassava root flour, but this topping made a lovely spiced sprinkling for any meal.
Ghana is known for their chocolate production, so I made sure to try the national delicacy. The best chocolate bar sold in any grocery store or gas station is called “Kingsbite.” This tasty treat tops off the Ghanaian experience.
