Food, Drinks & Traditional Dishes in Accra

Originating directly from the indigenous Ga people of this exact coastal region, this dish is the absolute defining flavour of the city. Kenkey is a dense, sourdough like dumpling made from fermented corn dough, wrapped tightly in dried corn husks and boiled. It has a strongly tart flavour that pairs perfectly with freshly fried, spicy ocean fish and an incredibly hot, raw pepper and tomato salsa. It is filling, inexpensive, and found on almost every street corner near the coast. Eating it strictly with your right hand while enjoying the ocean breeze is mandatory.

As the sun goes down, the irresistible aroma of this popular spicy snack begins to waft from countless roadside stalls across the city. It consists of bite sized cubes of highly ripe plantain, generously coated in a pungent mixture of ginger, cayenne pepper, and salt, then deep fried until caramelised. The result is an incredibly addictive treat that is crispy on the outside, meltingly soft on the inside, and packs a serious spicy punch. It is the ultimate late night street food, often enjoyed with a handful of roasted peanuts. It is synonymous with the city's vibrant evening street culture.

These delightful, golden brown pancakes are a fantastic example of ingenious local cooking, designed to use up overripe plantains. The mashed fruit is mixed with cornmeal, onions, and fiery spices before being shallow fried in palm oil until the edges are beautifully crisp. They offer a complex flavour profile that is simultaneously sweet from the fruit and deeply savoury from the aromatics and palm oil. They are often served as a hearty breakfast or a substantial side dish alongside bean stews. Seeking them out provides a wonderful taste of traditional, home style coastal cooking.

This beloved, hearty dish is an absolute staple of the local street food scene, easily identified by its distinctive reddish brown colour. It consists of rice and beans cooked together with dried sorghum leaves, which provide both the colour and a unique, earthy flavour. It is typically served by street vendors in large leaves and accompanied by an incredibly diverse array of sides. You can customise your plate with spicy shito sauce, spaghetti, boiled eggs, fried plantain, and various meats. Eating it from a busy roadside stall early in the morning is a quintessential local experience.

This incredibly comforting and widely popular stew gets its name from the vibrant red palm oil and tomato paste used to cook it. The base consists of soft, savoury black eyed peas simmered until they form a rich, thick consistency. It is universally served alongside generous portions of sweet, deeply fried ripe plantains, creating a perfect balance of sweet and savoury flavours. It is one of the most accessible and universally loved local dishes for visiting palates. Many local restaurants serve an excellent vegan version by simply omitting the usual addition of dried fish.