Groundnut soup is enjoyed with fufu, or banku, omutuo (rice balls), rice etc. You just can’t do without groundnut soup in Ghanaian society. Oh, don’t forget Sunday Omutuo and groundnut soup special.
Ground soup takes time and patience and is moderately difficult to cook. The average time for cooking groundnut soup is an hour. Groundnut soup is a Ghanaian complementary dish serve with other main dishes for lunch and supper. For the heavy breakfast eaters, groundnut soup and a main dish.
Eto is a local Ghanaian meal made with either yam or cocoyam or ripped plantain mashed and mixed with palm oil. Eto is enjoyed by most Ghanaians specifically the Ashanti. The meal is served with mostly eggs and groundnuts.
Aside from the fact that Eto is a regular meal in Ghana, in the Ghanaian settings, Eto holds a whole lot of traditional significance. During festivals, most ethnic groups in Ghana serve their gods with to. When a girl child attains puberty, she is served with eto and boiled eggs by the queen mother.
Fante Fante is more like the Ghanaian version of the Nigerian pepper soup. It is of Ghanaian origin and mostly enjoyed by the southerners, that is; the Fantis, the Ga- Adangbes and some Akans from the middle belt area of Ghana.
The meal is very nutritious and good source of vitamins and proteins. It is mostly served with Fante kenkey, Banku, and if preferred fufu.
Ebunu Ebunu soup is prepared with blended Kontomire (Cocoyam leaves). It is a delicacy of Ghanaian origin and is enjoyed mostly by the Akan ethnic group in Ghana. Although quite tedious to prepare the dish, it is very delicious and healthy.
The meal is rich in protein, and It is believed by many to facilitate the formation of red blood cells as well as bone marrows. It can be served with rice if preferred, banku, fufu and even boiled plantain.
Werewere soup, known internationally as the melon seed soup, is a Ghanaian delicacy which is mostly used as a substitute for groundnut soup. It is very delicious and can be served with rice, banku, fufu, and boiled plantain.
Aside from its delightful taste, the soup is rich in magnesium, and that facilitate and regulate nerve and muscle functions.
It is also suitable for blood cells formations because it is rich in vitamins; it also aids in the creation of bone marrows. Most Ghanaians love it because they believe its rich nutrients prevent congenital disability. Follow the procedures below to know how to cook the melon seed soup.
Dawadawa is a fermented paste from the seeds of the African locust bean tree with a distinctive odour and flavour. It is popular among the Northern folks in Ghana.
Locust Bean (Dawadawa).
Most of their delicacies are flavoured with Dawa Dawa, Tuozaafi and Chinkaafa are a particular hit with Dawa Dawa. Dawadawa has a lot of health benefits; it’s good for the eyes and prevents hypertension amongst, etc.
Due to its numerous health benefits, a lot of people besides the Northern folks in Ghana use it in cooking.
Dawadawa is sold in balls.
Jetsanza.com takes a look at how to prepare the famous Ghanaian dish, the Dawa Dawa Jollof. It is delicious, rich in protein, and very easy to prepare.
Kontomire Stew, prepared with Kontomire (cocoyam leaves) is one of Ghana’s favourite local stews enjoyed by many Ghanaian households especially in the Akan communities where the stew originated from.
Over the years restaurants have adopted it, made some slight changes to it and added it to their menu. But largely the local and traditional Kontomire stew still reigns supreme in most houses, while some have also become used to the modern way of preparing it.
Now let go back to tradition and take a look at the local way of preparing the traditional Kontomire stew.