Akan Cuisine

Akan cuisine is the traditional food culture of the Akan people and related peoples, mainly in coastal Ghana, Ivory Coast, Togo, and Benin.

Mortar and pestle are used for pounding fufu.

Accra, Ghana is a cultural center.

Ingredients

yam

cassava, which originated in the Americas.

plantain

pigeon pea

Bambara groundnut, native to western Africa, was grown historically; now it has largely been replaced with the peanut, which originated in South America.

ashanti pepper, related to black pepper

Garden egg, related to eggplant, is a common ingredient.

oil palm nut, oil

Tilapia is a common fish. Whitebait is also used.

Dishes

• fufu: boiled and mashed yam, plantain, and/or other starchy vegetable
• kenkey[dokono]: steamed dough made from fermented corn flour wrapped in leaves
• mpotompoto: stew with yam, plantain, or other ingredient; often with fish
• abenkwan: palm nut soup, sometimes with fish
• nkatenkwan: groundnut soup, usually seasoned with ashanti pepper and bitter leaf
• fried or grilled fish