Local foods can include, boiled, fried or scrambled eggs, oatmeal, porridge, eggplant, beans, nuts, legumes, white and brown fried/boiled rice dishes, yams, pasta, and cassava—a starchy root (similar to potatoes) used to make dishes such as FuFu, Agpele, Banko, and Kenke. These dishes are eaten with a variety of stews including but not limited to, red stew—similar to pasta sauce, groundnut soup—made with peanuts, tomatoes, and spices, palm nut soup—a thick stew made with spices and palm nut broth, and Kontumbre—made with a spinach like vegetable and okra.
A variety of fresh fruits are available year round including, coconut, pineapple, apple, mango, banana, papaya, and plantains. Meat dishes can include fried or boiled chicken, beef, fresh and dried Tilapia, a variety of fish, lamb, pork, and “bush meat”—animals local to Ghana. There are also restaurants located within a short distance that serve a variety of American dishes, vegetarian and/or vegan, Chinese, Ethiopian, and Indian.
Sankofa Center recommends that volunteers attempt to try all foods available to them in order to enhance the experience of Ghana. There is such a great variety of foods in Ghana that it is good to know your preferences in order to let your home-stay families know.