Best restaurants and what to eat
Ghana
Accra’s cuisine reflects coastal Ga traditions, bustling market cooking, and the wider Ghanaian love of bold heat, smoked fish, fermented seasonings, and starchy staples. The city is especially known for street foods, one-pot stews, grilled seafood, and foods shaped by the nearby Atlantic coast and the markets of Greater Accra.
A smooth, gently fermented corn dough staple from Ga kitchens, often steamed or cooked into a soft, pliable accompaniment for rich soups and peppery sauces. It has a mild tang and a comforting, custard-like texture that pairs especially well with fish and meat stews.
A prized fermented corn-and-cassava dough with a distinctly sour edge and elastic, glossy texture. In Accra it is a beloved everyday staple, best eaten with grilled fish, okra soup, or intense pepper sauces that cut through its mellow acidity.
The city’s iconic fermented corn dumpling, wrapped in corn husks and steamed until aromatic, dense, and lightly tangy. Its deep maize flavor and resilient bite make it a classic partner for fried fish, hot pepper, and shito.
A dark, slow-cooked pepper condiment built on chilies, dried fish or shrimp, oil, and spices, with remarkable depth and a smoky, savory heat. A little goes a long way, making it one of Accra’s most treasured flavor boosters for kenkey, rice, and seafood.
A vivid green local chili pepper prized for its fragrant heat, brighter and fruitier than the fiercer red varieties. In Accra it is used fresh in relishes and sauces, bringing a sharp, aromatic lift to seafood, grilled meats, and salads.
An edible leafy green used in slim, soothing soups and stews, valued for its slippery texture and gentle vegetal flavor. In coastal Ghanaian cooking it provides body and a silky finish, especially alongside banku or kenkey.
A traditional Ghanaian cereal beer made from millet or sorghum, lightly sour, cloudy, and low in alcohol, with rustic grain aroma. In Accra it is served chilled from local producers and enjoyed as an everyday communal drink.
A sweet, fermented maize beverage with a creamy body and a gentle tang, often associated with coastal Ghanaian refreshment. It is sold cold in markets and streets, offering a nostalgic, lightly fizzy taste.
A hibiscus infusion prized for its deep ruby color, tartness, and aromatic spice notes from ginger, cloves, or pineapple. In Accra it is one of the most popular chilled drinks, refreshing and vividly flavored.
A creamy, nutty drink made from tiger nuts, blended into a naturally sweet and filling beverage. It is popular in Accra for its smooth texture and rich, dairy-like finish without milk.
A hibiscus-based drink that is widely enjoyed in Accra, with bright acidity, floral aroma, and an invigorating red color. Served iced, it is often sweetened and sometimes perfumed with ginger or citrus.
A peanut-based drink with a nutty, milky texture and comforting sweetness. This street favorite is rich and filling, often served cold as a quick energy boost.
Accra’s defining fermentation-driven dish: dense, tangy corn dumplings steamed in husks until aromatic and satisfying. Served with fried fish, shito, and raw onion or pepper, it delivers one of the city’s most complete and beloved flavor combinations.
A silky, elastic staple made from fermented corn and cassava, shaped and cooked into a smooth, slightly sour mound. Its subtle flavor makes it the perfect canvas for grilled tilapia, okra stew, or pepper sauces.
A rich fish stew with tomatoes, onions, and spices, notable for its deep savory broth and generous coastal character. In Accra it is cherished with boiled yam, rice, or banku, especially when made with fresh fish and dried seafood.
A glossy okra stew prized for its silky, almost molten texture and peppery seafood or meat depth. In Accra it is often paired with banku, where the dish’s viscosity and spice create a luxurious, deeply satisfying mouthfeel.
A velvety peanut soup with a warm, rounded savoriness and a gentle sweetness from roasted groundnuts. In Accra it is commonly enriched with meat or fish and served with rice balls, fufu, or boiled yam.
A deeply flavored soup with a reddish sheen, combining palm fruit richness, spice, and often smoked fish or meat. Its taste is both fruity and savory, with a lush finish that is especially comforting alongside starches.
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