Food and Drinks
Many restaurants in the larger towns and cities serve both European and African dishes. For westerners, the African kitchen is an interesting experience. The basis of many African dishes is something that looks like a very thick porridge or puree. It is served covered with spicy soup in a large bowl. The dish is eaten, without cutlery, with the right hand. There are a number of different types of puree, each with its own name. Fufu is the best known and the most popular type of puree. It is made from a mix of cooked cassava and plantain (large green bananas). Mashing the fufu is an extravagant ritual and hard work. Other well-known types of puree are kenkey and banku. The latter is made from corn. Even rice is sometimes turned into a kind of puree, the omo tuo; this dish is considered to be a delicacy. When it comes to soup, Europeans will favour groundnut soup. Other popular dishes are red-red, baked banana with beans, jollof rice, a kind of risotto, and grilled tilapia, a freshwater fish that shouldn't be overlooked. All of these dishes are usually available in many chopbars, simple Ghanaian eating establishments.
In Ghana, food and drinks are offered for sale on the streets, like roast goat meat, pieces of cleaned sugarcane, roast cobs of corn, coconut, bags of iced water, oranges or yam chips.
The Ghanaians drink in "spots", open-air bars, usually walled by brightly coloured boards. All well-known soft drinks like Fanta, Sprite and Coca Cola are readily available, as are the local beers Star, Club and ABC. If you want something extra strong, you should try akpeteshie (local gin), distilled palm wine, a real delicacy that's best when drunk fresh. The drink favoured at local ceremonies is schnapps.