Ghanaian Dishes

     Anloga’s (a village in southeast Ghana) primary occupation is farming and fishing so we had fresh fish from the sea and lagoon. The local dishes wouldn’t sit well in my stomach so I attended Lorneh Lodge for three weeks where I ate American dishes such as pasta, shrimp, rice, fried chicken, salad and coleslaw. At night Grandma Hilaria would have me eat a small amount of akple. The Ghanaian dishes I enjoyed were Waakye (rice and beans), Fufu (pounded cassava and plantain or pounded yam/cocoyam and plantain), Banku/Akple (cooked fermented corn dough and cassava dough), Kenkey (fermented corn and cassava dough, wrapped in corn or plantain leaves, and cooked into a consistent solid paste), and Gari (made from cassava). My favorite meal for lunch is Kenkey, fried fish, and pepper and for dinner Fufu with goat soup.