Kumasi Ashanti, Ghana Travel Guide
Ashanti cuisine reflects agricultural abundance and historical commerce routes. Staples like fufu, banku, kenkey, and yam are central to nearly with all your meals. These starches act as a base for various soups and stews.
Tastes are bold, savory, and often spicy. Subtle sweetness from plantain and a distinct tang from fermented ingredients are common. Palm oil a rich, earthy depth. Groundnut soup offers a creamy, nutty profile.
Plantain, cassava, cocoyam, corn, yam, rice, groundnuts, palm oil.
Garden eggs, kontomire, tomatoes, onions, scotch bonnet peppers for warmth.
Ashanti cuisine remains broadly consistent, with minor variations in preparation or specific soup recipes among communities.
Pounded cassava and plantain (or cocoyam) dough, served with flavorful Light, Groundnut, Palm Nut, or Kontomire Soup.
Found in "chop bars" and many restaurants.
Rice and beans cooked together, served with shito, fried fish/chicken, gari, and sometimes spaghetti.
Popular street food, especially in mornings.
Rice cooked in savory tomato-based sauce with spices, vegetables, and often meat. Ghanaian Jollof is distinctive.
Served in many restaurants and eateries.
Roasted or boiled groundnuts, and crispy, thin fried plantain slices.
Mangoes, pineapples, bananas, papaya, watermelon are readily available.
Limited upscale options. Lancaster Kumasi (formerly Golden Tulip) often features the most elegant dining.
Comfortable dining environments in areas like Nhyiaeso and Ahodwo.
Authentic local dining experiences at affordable prices.
Moti Mahal for Indian dishes. Limited Chinese options available.
Investigate particular restaurant names for current offerings.
"The Grill" for Lebanese-inspired fast food. International chains like KFC and Papaye also have a presence.
Good for familiar tastes or quick bites.
Central point for local culinary life.
Vast array of fresh fruits, vegetables, plus herbs.
Many vendors offer cooked meals.
Smaller markets in neighborhoods also offer fresh ingredients.
Many traditional dishes (fufu, banku, kenkey) are naturally gluten-free.
Cross-contamination is a risk. Confirm ingredients.
Groundnuts are common (Groundnut Soup). Extreme caution is necessary.
Carry an allergy card converted into Twi/Akan. Kosher options are very limited.
Visits to cocoa farms or food processing sites can be organized in the nearby rural areas. Gain insight into ingredient origins.
Experiencing a traditional chop bar offers unique cultural immersion with hearty, affordable meals served communally.
Embrace the opportunity to try new flavors and dishes. Ghanaian cuisine is rich and diverse.
