Best Ghanaian

Kofi Awoonor was a significant modern poet born in Ghana and of Ewe heritage. His writing powerfully blended traditional oral storytelling with contemporary political concerns, offering insightful perspectives on identity, conflict, and social justice. He served as a diplomat before his untimely dea...

Kontomire stew is a Ghanaian dish made from cocoyam leaves cooked with palm oil, onions, and smoked fish or meat, widely eaten across southern Ghana as a protein-rich accompaniment to boiled yam or plantain.

James Barnor is a Ghanaian photographer whose career spans over six decades, bridging the continents of Africa and Europe. He established his famous Ever Young studio in Accra, documenting key moments and prominent figures during Ghana's transition to independence in 1957. In 1959, Barnor relocated...

Red red is a Ghanaian stew based on black-eyed peas or cowpeas cooked with tomatoes, onions, chiles, and red palm oil. Its repeated name is commonly associated with the reddish color supplied by the palm oil and tomato-based sauce. The stew is frequently served with fried ripe plantains and may also...

Kwame Anthony Appiah is a Ghanaian British philosopher whose work examines ethics, political philosophy, identity, culture, race, and cosmopolitanism. He has taught at institutions including Princeton University and New York University and writes for both academic and general audiences. His account...

Hausa koko is a traditional West African fermented porridge made primarily from millet and flavored with local spices. The millet is soaked, ground, and left to undergo slight fermentation before being cooked into a smooth, spicy mash. Widely consumed across Ghana as a breakfast staple, it is common...

Kenkey is a traditional Ghanaian fermented food made from white corn, serving as a dietary staple for the Ga and Fante peoples. The preparation involves soaking and wet-milling corn kernels into a dough, which is left to ferment for several days to develop a characteristic sour flavor. The dough is...

Banku is a Ghanaian staple food made from a fermented mixture of corn dough and cassava dough, cooked by stirring in boiling water until it forms a smooth, firm consistency. It is a traditional dish of the Ga and Ewe peoples of southern Ghana and is also consumed in parts of neighboring Togo. Banku...

Ghanaian Jollof Rice is a prominent West African dish consisting of long-grain rice simmered in a deeply reduced puree of tomatoes, onions, and chili peppers. Characterized by its vibrant orange-red color, the rice absorbs the rich, spicy broth during the cooking process. A hallmark of the Ghanaian...

Ama Ata Aidoo was a prominent Ghanaian author, poet, and academic recognized for her significant contributions to African literature. She gained international attention with her debut play, The Dilemma of a Ghost, published in 1965, making her one of the first published African women dramatists. Her...

Tom Brown is a traditional Ghanaian porridge made from roasted cornmeal, often mixed with roasted groundnut (peanut) flour and sometimes soybeans. The roasting process imparts a distinct, nutty flavor and brown color to the grain mixture before it is boiled in water or milk. It is widely consumed ac...

Kwasi Wiredu was a prominent Ghanaian philosopher who emphasized the need for conceptual decolonization across African intellectual traditions. He sought to synthesize traditional Akan thought with the rigorous methods of analytic philosophy. Wiredu extensively explored topics such as truth, ethics,...

Nkatie cake is a Ghanaian confection made primarily from roasted groundnuts, commonly called peanuts, and caramelized sugar. The mixture is cooked, spread or shaped while warm, and allowed to harden into a crisp, brittle-like snack that may be cut into bars or formed into small pieces. It is sold by...

Waakye is a traditional Ghanaian dish consisting of rice and beans boiled together until soft. Sorghum leaves or a specific type of plant dye are added during cooking, imparting an earthy flavor and a signature purple-brown color to the grains. The dish is a widely consumed street food and household...

Groundnut soup is a West African soup or stew whose defining ingredient is ground peanuts or peanut paste, which thickens the liquid and gives it a rich, savory flavor. Ghanaian versions commonly combine groundnuts with tomatoes, onions, spices, and meat such as chicken, goat, or beef, although reci...

Omo Tuo is a traditional Ghanaian comfort food consisting of boiled white rice that is mashed or pounded until smooth and formed into soft, pliable balls. The dish is closely associated with Ghanaian rice culture and is typically served submerged in a rich, warm soup. The most common accompaniments...

Palm nut soup, also known as Abenkwan in the Akan language, is a traditional and highly regarded Ghanaian dish made from the extracted pulp of palm fruits. The rich, reddish-orange broth is created by boiling and pounding the palm nuts to release their natural oils and juices, which are then straine...

Light soup is a spicy, watery Ghanaian tomato broth notable for its use of local spices and commonly served with goat meat, chicken, or fresh fish.

The Ghanaian Times is a state-owned English-language daily published in Accra; its publishing organization was established by Kwame Nkrumah in 1957.

The Independence Arch in Accra, Ghana, was built to commemorate the nation's independence from the United Kingdom, officially achieved on March 6, 1957.