Moving often means leaving behind the familiar comforts of home. I miss family and friends, but there are other losses that cut deeply too – especially the nostalgic smells and tastes of my mother’s Ghanaian cooking. For me, food is so much more than sustenance; it embodies love, community, celebration, and heritage.
Every now and then, I make the mouthwatering recipes I see on my instagram explore and a new meal is added to the list of foods to cook. But Ghanaian meals are a constant rotation every week. Cooking has become more than just a routine. I consider it an act of self-care and a coping mechanism for homesickness, especially when my explore page overflows with mouthwatering okro soup – a constant temptation and reminder of the dishes I craved most yet cannot enjoy so far from home.
So, for the month of January, I documented some of the Ghanaian meals I made. I expect to write again soon about more Ghanaian meals so feel free to send recommendations!
1. Waakye
Waakye is a cherished Ghanaian delight. It blends the earthy richness of black-eyed peas and neutral taste of white rice to achieve a subtle sweetness. Very often, it is cooked with the unique addition of sorghum leaves which gives it a rich red/brown color.
This was easily my favorite meal. I served it when with an egg, complemented by a savory tomato stew, Ghanaian sauce – ‘shito’, and adorned with slices of avocado. Absolute heaven.
2. Jollof Rice
This iconic West African dish is a symphony of tomatoes, peppers, spices, and long grain rice simmered to absolute perfection. Jollof is basically rice slow-cooked in a stew base so rich, it’s an orchestra of flavors. The rice is cooked that way to soak up the flavors of the stew.
I served it alongside sausages and avocado. I truly believe this dish is an ode to Ghanaian culinary excellence.
3. Beans Stew and Plantain
Popularly known as “Red red”, this meal is a beloved traditional Ghanaian dish which features black-eyed peas stewed in a rich, spicy tomato sauce. It is a savory, mouthwatering comfort food perfect for celebrating both everyday meals and special occasions.
I served it with Ghanaian style rice and pasta braised rice and fried plantains. Each spoonful delivered a burst of comforting spice and the very essence of Ghanaian soul food.
4. RiceBalls and Groundnut Soup
Few aromas envelop you in comfort like the nutty perfume of groundnut soup bubbling away. While the soup simmers, balls of cooked rice are shaped into compact rounds. The grains are held together by the rice’s sticky starch make shaping easy. I blended the rice before cooking it to achieve a smooth texture.
Funny story: The first time I made groundnut soup in the US, it was very sweet. I kept wondering if i mistakenly poured a cup of sugar in the soup, only to read the label on the peanut butter I purchased to see that sugar was added. My Ghanaian heart was in disbelieve!
5. Avocado Breakfast
While not a typical Ghanaian dish, my fondness for avocado demands a spot on my culinary roster. This fail-proof breakfast, simple yet divine, features the creamy allure of avocado on bread.
A morning ritual that never fails to satisfy.
I hope you’ve enjoyed this flavorful journey through my month’s culinary escapades. While far from comprehensive, I hope this journey through my month of Ghanaian meals inspires you to explore the vibrant flavors of Ghana – or whatever country you are from!
“Food has a culture. It has a history. It has a story”
— Winona LaDuke
PhD Journal Of A Ghanaian Woman in Stem 
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