My final day in Ghana continued with an incredible north Ghana food tour in the capital, Accra. Come along with me as I head north of the city on one final traditional food tour before I head home!
For this tour, I linked back up with my friend Lotte from Ghana Food Movement. We’d be starting our tour in the city at Northern Platter Restaurant for some northern Ghanaian dishes!
Inside, I met up with Lotte on the open-air second floor, where they were preparing some northern staple food for us. First, they started with millet dumplings, which are made from black bean flour, water, and salt, and boiled. A similar dish made from the same ingredients is tubaani, which is steamed.
They take a while to boil because bean flour requires longer cooking time. Then, they started making corn porridge using corn flour mixed with water to form corn dough. After that, they fried up some wagashi, which is a fresh, fried cheese that’s made by the nomadic Fulani tribe of Ghana and Benin.
Everything was so colorful. We started with some tuo zaafi, a starchy millet paste that is a staple in northern Ghanaian cuisine. Northern Ghanaian dish It’s served with a viscous sauce made from hibiscus and a fried fish and vegetable stew.
It was like creamed spinach, and the dense tuo zaafi was really great! The flavors were extremely powerful but the texture of everything was quite light. The fish was tasty and didn’t contain many bones. I loved the red oil in the fish! It was so tasty! I wish I’d tried it in Tamale. The flavors were so balanced and tasty!
Next was the millet dumplings and wagashi. It was topped with fried onions. We had three dipping powders with them: chili, suya spice, and powdered kuli kuli, which is a popular and spicy fried peanut snack, commonly enjoyed alongside groundnut soup.
You dip the millet dumplings in the different powders and eat it with the onions. It’s basically a chewy millet dumpling and is super savory. The wagashi is excellent as well! What an amazing plate!
You can also experiment with Banku and kenkey, classic Ghanaian delicacies prepared from fermented corn dough. Typically paired with soups or stews like palm nut soup, they offer a unique culinary experience distinct from fried rice or rice balls. Additionally, consider trying fried yam, another popular Ghanaian dish often enjoyed as a savory snack or side dish.
The wagashi is the only dairy I’d had in the country! It’s very different from places like India or Albania, where dairy is a major part of the diet.
After finishing up at Northern Platter Restaurant, we headed to Sai Wine Cafe to try a unique wine made from cashews and cocoa! Inside, we had two white wines from the Volta Region: one made from cashews and another made from cocoa. They also have red wines, but they were sold out at the time. They’re also the first Ghanaian wines!
The cashew wine was dry and earthy and contains notes of curry leaves! It was so different from wine made from grapes. Then, we tried the cocoa wine, which smelled like fermentation and chocolate. It had a cider-like smell and was earthy and a bit unrefined, with a farmhouse saison-like flavor. Neither wine was what I was expecting at all!
What a fantastic Ghana food experience in Accra! Huge thanks go out to Lotte and everyone at Ghana Food Movement for making my final day in Ghana so special. I also must thank everyone at Jolinaiko Eco Tours for making my entire time in Ghana such a life-changing experience. Finally, I want to thank my friends at Olma Colonial Suites for hosting me during my time in Accra!
I hope you liked coming with me on my Ghana food experience in Accra! If you did, please give this video a thumbs up and leave a comment below. Also, please subscribe to my YouTube channel and click the notification bell so you don’t miss any of my travel/food adventures around the world!
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