Top 7 Ghanaian Party Dishes That Would Fully Satisfy Your Guests

Ghana is a bubbling country with a lot of events, parties, and festivals and for all of these, there are specific Ghanaian party dishes that you can't afford to leave out There's always something to celebrate, and for such occasions, nailing the perfect dish is a priority. You just can't afford to go wrong with the food you serve.

In this article, we'll be talking about the best dishes to serve at a Ghanaian party. Whether it's a poolside party, wedding party, birthday, or even a corporate event, this article has you covered.

One thing is for sure, Ghanaians love to party. There are always celebrations going on here and there. Let's not get started on the number of festivals that run through the country every year.

In

Ghana,

there

are

over

70

significant

yearly

traditional

festivals

commemorating

harvest

seasons

(the

most

prevalent

variety,

which

occurs

after

the

rainy

season),

migration

or

territory

expansion

history,

stool

cleaning,

and

other

events.

Such

gatherings

strengthen

family

and

community

ties

while

also

celebrating

many

cultures

and

fostering

spirituality

in

the

participants.

Ghanaian Festivals

There are about 70 festivals celebrated annually in Ghana. These festivals are highly intriguing and erupt with multicultural propensities. Here are some of the top manually celebrated festivals in Ghana by category.

Traditional Festivals

Homowo:

This is one of the biggest and grandest festivals celebrated yearly. It is organized and takes place every May and signifies the history is one of a season of despair due to famine, which was eventually followed by a bumper harvest of plant food and fish, as such homowo, referring to the act of ‘hooting at hunger’.

Aboakyir:

Celebrated on the first Saturday in the month of May, it is a competitive deer hunting game.

Bakatue:

this is done every July and symbolizes the commencement of the fishing season.

Food, Music, and Art Festivals.

This is probably where your attention lies. Yes, Ghanaians have a lot of food, music, and art festivals. Here’s a list:

Chale Wore Festival:

marks exchanges between Ghana-based artists/educators and international cronies in Accra’s streets.

Sabolai Festival:

This takes place every December in Accra, the capital city of Ghana. It is an African Indie music festival that showcases the best of original music from the mainstream and alternative scene, the contemporary scape to the traditional tableau, fusions, and non-conventional streams. Онлайн казино Vavada Россия получило много положительных отзывов по нескольким ключевым причинам, которые сделали его привлекательным и надежным игровым ресурсом. Казино Вавада имеет лицензию и регулируется соответствующими органами, что обеспечивает юридическую защиту и безопасность для игроков. Благодаря наличию лицензии, онлайн казино Vavada зеркало в России может предложить игрокам достаточно большой выбор развлечений. Казино онлайн сотрудничает с известными поставщиками игр, которые используют качественные технологии. Поэтому игроки могут рассчитывать на лучшие игры.

Accra Food Festival:

Foodies from Accra and around the world gather to sample delectable food in a variety of sampling tents at reasonable pricing. Traditional and non-traditional cuisines serve the best of Ghanaian and international dishes in a relaxing atmosphere.

Panafest:

The

Pan-African

Festival

of

Art

and

Culture

highlights

many

areas

of the

historical

and

cultural

endowment.

PANAFEST

was

founded

in

the

mid-1980s

by

the

late

Efua

Sutherland

as

a

project

to

encourage

Africans

all

over

the

world

to

return

home.

Parties

Apart from festivals, Ghanaians throw a lot of parties.

• Beach Parties
• Birthday parties
• Wedding after parties
• Corporate parties, etc.

Top Delicacies to Serve at a Ghanaian Party

Before we head into the topic of the day, let's talk a little about Ghanian cuisine.

Ghanaian dishes mainly consist of tropical crops like plantain, cassava, rice, beans, yam, millets, and so many more. These foodstuffs are incorporated in their day-to-day meals, for their nourishments and their general enjoyment.

Tomatoes,

spicy

peppers,

and

onions

are

the

most

common

ingredients

in

soups

and

stews.

As

a

result,

the

majority

of

Ghanaian

soups

and

stews

have

a

red

or

orange

color.

The

majority

of

Ghanaian

side

dishes

are

accompanied

by

a

stew,

soup,

or

mako

(a

spicy

condiment

made

from

raw

red

and

green

chilies,

onions,

and

tomatoes)

(pepper

sauce).

Ghanaian

stews

and

soups

are

complex,

incorporating

exotic

ingredients

liberally

and

delicately,

as

well

as

a

wide

range

of

flavors,

spices,

and

textures.

Beef,

pork,

goat,

lamb,

chicken,

smoked

turkey,

tripe,

dried

snails,

and

fried

fish

are

all

typical

protein

sources

in

Ghanaian

recipes,

which

frequently

combine

several

types

of

meat

and

fish.

Soups,

on

the

other

hand,

are

not

served

as

an

appetizer

but

as

a

main

meal.

Smoked

meat,

fish,

and

seafood

are

also

common

ingredients

in

Ghanaian

soups

and

stews.

Ghanaian

drinks

such

as

asaana

(fermented

maize)

are

popular

in

southern

Ghana.

Palm

wine

made

from

the

palm

tree

can

be

found

around

the

Volta

River

and

in

southern

Ghana,

but

it

ferments

quickly

and

is

then

used

to

distill

akpeteshie

(a

local

gin).

Fruit

juice,

cocoa

drinks,

fresh

coconut

water,

yogurt,

ice

cream,

carbonated

drinks,

malt

drinks,

and

soy

milk

are

some

of

the

drinks

available

in

Ghana's

cities.

Aside

from

cocoa,

malt,

sugar

cane,

native

medicinal

plants,

and

tree

barks,

Ghanaian

distilleries

create

alcoholic

beverages.

Bitters,

liqueur,

dry

gins,

lager,

and

aperitifs

are

among

them.

Many sweet

local foods have

been marginalized as

a

result

of

low

demand

and

a

lengthy

preparation

process.

Fried,

grilled,

boiled,

roasted,

baked,

or

steamed

Ghanaian

sweet

dishes

(or

sweets). Kebabs are popular barbecues in Ghana. Beef, goat, hog, soy flour, and guinea fowl are commonly used to make kebabs in the country.

Roasted

plantain,

maize,

yam,

and

cocoyam

are

examples

of

roasted

savory

meals.

Now you have a grounded knowledge about Ghanaian cuisine, here are the best Ghanaian dishes and drinks to serve a fun party, event, or festival in Ghana.

Top Dishes to Serve at a Ghanaian Party

1. Jollof Rice - Ghana Style

Jollof rice is a much-loved festive dish that is often served at weddings, parties, and other large gatherings.

Jollof,

often

known

as

jollof

rice,

is

a popular

West

African

rice

dish.

Long-grain

rice,

tomatoes,

onions,

spices,

vegetables,

and

meat

are

often

cooked

together

in

the

same

pot,

however,

the

ingredients

and

preparation

methods

vary

by

location.

Jollof

rice

is

one

of

West

Africa's

most

popular

foods.

The

name

and

ingredients

vary

according

to the

area;

for

example,

in

Mali,

it

is

known

as

zaamè

in

Bamanankan.

The

dish's

most

common

name,

Jollof,

is

derived

from

the

Wolof

people's

name,

while

it

is

known

in

Wolof

as

ceebu

jn

or

benachin

in

Senegal

and

Gambia.

It's

known

as

riz

au

gras

in

French-speaking

countries.

Despite

the

differences,

the

dish

is

"mutually

understandable"

across

areas

and

has

become

the

most

well-known

African

food

outside

of

Africa.

Today, every West African country has at least one variation of Jollof, which both divides and unites the region.

Each

country

and

family

add

their

own

spin

and

interpretation,

which

may

be

the

source

of

the

ferocious

competition

seen

on

social

media,

at

parties,

and

in

street-side

talks.

For instance, a Ghanaian would stew the rice with the sauce and meat in a one-pot dish. In Nigeria and Cameroon, red peppers are often blended with the base ingredients of onions, tomatoes, and chili to add vibrancy and a subtle sweetness.

The

sort

of

rice

used

makes

the

biggest

difference.

Nigerians

make

Jollof

with

long-grain

rice,

which

is

more

durable

and

absorbs

flavor

better,

while

Ghanaians

use

more

aromatic

basmati

rice,

which

adds

to

the

dish's

flavor.

Jollof rice is actually the number one party dish in Ghana and Nigeria. A party or ceremony isn't one without jollof rice. This main course dish can be served with any protein of choice, goat meat, fish, beef, turkey, or any other protein of choice. This Ghanaian dish goes well with side dishes such as fried plantains, vegetable sauce, and salad.

Ingredients for Ghana jollof rice

• 3 cups | 750g long grain parboiled rice
• Tomato Stew
• Onions
• Stock Cubes
• Pepper
• Salt
• Thyme
• Curry powder

Get This Things Ready First

• Tomato Stew
• Chicken or any other meat (wash and cut your chicken or any meat into pieces. Cook with thyme, knorr cubes, and chopped onions. Your cooking time here depends on whatever meat you will be using when done grill it in an Oven. You may also fry it (if you want) this is to give it a nice look which is more presentable especially when you have a guest.
• Parboil the rice, rinse the parboiled rice and put it in a sieve to drain.

Directions

1. Pour the chicken or meat stock and the tomato stew into a sizeable pot and leave to boil
2. Add the parboiled rice, curry powder, salt, and pepper to taste, and make sure your water level should be at the same time level of the rice so that all the water dries up at the same time the rice is cooked.
3. Cover the pot and leave to cook on low medium heat so the rice won’t burn before the water dries up
4. Taste to Confirm

2. Akpeteshie

Akpeteshie is the national spirit of Ghana, produced by distilling palm wine or sugar cane. It is popular throughout West Africa and goes by many names including apio, ogoglo, ogogoro (Ogog'), VC10, Kill Me Quick, Efie Nipa, Kele, Kumepreko, Anferewoase, Apiatiti, Home Boy, Nana Drobo, One Touch among others.

Nothing starts a party like liquor without the standardized alcohol content. This drink is perfect to get your guests ready for the late-night party cruise and fun.

In

a

glass,

Akpeteshie

relates

the

story

of

Ghana's

uprising

and

successes.

It

was

once

illegal

under

British

rule,

and

its

shady

past

and

artisanal

methods

of

production

have

earned

it

the

moniker

"Ghanaian

Moonshine."

The

popular

spirit

serves

as

a

reminder

of

Ghana's

determination

to

preserve

certain

aspects

of

its

culture

in

the

face

of

imperial

opposition.

Ghanaians

regard

the

spirit

as

a

symbol

of

honor

and

possession,

according

to

its

history

and

tropical

climate.

The

climate

is

ideal

for

growing

palm

groves,

which

provide

the

most

fundamental

ingredient

in

Akpeteshie:

palm

tree

sap.

3. Fufu and Light Soup (Goat Meat)

A

traditional

Ghanaian

dish,

fufu,

and

light

soup

is

a

delectable

dish

that

you

won't

want

to

miss

out

on

when

it

comes

to

Ghanaian

cuisine.

Light

Soup

is

a

traditional

Ghanaian

soup

made

by

the

GaDangme(or

Ga)

people

of

the

Greater

Accra

Region.

Originally

formulated

as

a

'Tomatoes-Base

Sea

Fish

Light

Soup'

called

'Aklo(or

Aklor)'

for

fishermen

off

the

coast

of

Accra,

it

evolved

over

time

into

a

soup

made

with

both

'fish

and

goat-meat,'

or

'fish

and

lamb-meat,'

or

'exclusively

the

meat

of

the

livestock

of

choice,'

and

which

the

GaDangmes(or

Gas)

call

'Toolo

Wonu.'

This Ghanaian dish is a great choice of party meal for those who are heavy eaters at events and would rather go the native direction.

For this recipe, goat meat serves as the protein, hence Goat Light Soup.

Ingredients

• 1 teaspoon of peeled, fresh grated ginger (about an inch to 1 1/2 inch)
• 2–3 cloves of garlic, crushed
• 1/2 teaspoon of ground aniseed (sekoni) or other seasonings of your choice
• 1 heaping teaspoon of no-salt seasoning of your choice.
• 1/2 to 1 teaspoon of ground dried red chili pepper
• 1 teaspoon salt (or to taste, or substitute seasoning salt)
• 2 small bay leaves
• 1/2 cup onion, chopped
• 3 whole kpakpo shito, whole, if available and (if not, substitute your choice of pepper(s), top(s) sliced off (about a tablespoon), or omit altogether

Process

• Put the goat meat in a soup pot and season it with the above ingredients. Stir the goat meat well, and add 1/2 cup water to the pot. Cover, bring the water to a boil, lower the heat to simmer while you prepare a second pot with 4 oz of washed tomatoes, whole (1 large or 2 small-to-medium. I used 4 small Campari), 4 oz of peeled onion (about 1 medium), Fresh whole red chili peppers to taste (probably 1 to 3, depending on type and heat), tops cut off and seeded if you like, 4 cups of water.
• Bring that water to a boil and simmer 10 or 15 minutes until the vegetables are soft, then remove and find them together (in a blender or anasanka), and return them to the water in the second pot, along with 4 more cups of water.
• Stir in 1 tablespoon of tomato paste, let it simmer a few minutes, and add the broth to the meat. Let the soup simmer until the goat meat is tender, then remove the goat meat and, for a nice clear soup, strain the broth through a sieve, into the using a spoon if necessary to help force some of the ground vegetables through the sieve (scrape the underside of the strainer with a spoon).
• Return the meat to the pot and adjust the seasonings (salt, onion, tomato, pepper, etc.) to taste. This may need to simmer for a couple of hours: goat meat tends to be tougher than beef. Add a little more water if necessary.

4. Pito

Pito is a type of beer made from fermented millet or sorghum in northern Ghana, parts of Nigeria, and other parts of West Africa. It is made by small producers and is typically served in a calabash outside the producer's home where benches are sometimes provided. Pito can be served warm or cold.

At bush bars, wedding ceremonies, funerals, traditional parties, this drink is becoming hot-cake and is well received especially by men. There are two variations of this drink; the alcoholic variations and its nonalcoholic sibling.

To prepare this Ghanaian dish, first, sorghum or millet is taken to the mill to be ground into powder, or this can be done in a blender. After the sorghum or millet is milled, the powder is mixed with water, stirred thoroughly, and left to settle.

Once settled, the water on top of the mash is removed, and the remaining mash is boiled. When the boiling is finished, the mixture is poured into a different container and left to ferment for 24 hours. Once the fermentation process is completed, the mixture is boiled once more and then strained to separate the solid substance from the liquid. Your pito is then ready for consumption after the liquid cools down.

5. Banku

When it comes to parties, Banku is the second most popular Ghanaian dish served at Ghanaian parties. It is second to the popular jollof rice and is mostly eaten by heavy party eaters.

This Ghanaian dish is

also

known

as

akple

(Ewe),

akume

(Gen),

or

tsew

(Fante),

is

a

Ghanaian

and

Togolese

dish

made

from

a

smooth,

whitish

paste

made

from

fermented

corn

and

cassava

dough

cooked

in

hot

water.

It

is

served

with

soup,

okra

stew,

or

a

pepper

sauce

with

fish.

It

is

mostly

consumed

by

the

Ewe,

Fante,

and

Ga-Adangbe

peoples

of

Ghana's

southern

regions,

although

it

is

also

consumed

by

people

from

other

parts

of

the

country.

Banku

is

a

staple Ghanaian dish

enjoyed

by

many

tribes

in

Ghana,

though

it

is

most

closely

connected

with

the

Ewe

people

of

Ghana.

It is distinguished by its sour taste, which comes from several days of fermentation of the corn to make corn dough.

Today,

most

banku

variations

are

produced

with

a

mixture

of

corn

and

cassava

dough.

Despite

the

fact

that

fermentation

is

an

ancient

method

that

has

been

done

in

Africa

for

generations,

corn

and

cassava

are

assumed

to

have

been

introduced

to

Africa

in

the

16th

century.

Prior

to

the

introduction

of

cassava

and

cornmeal,

banku

could

have

been

fermented

millet,

sorghum,

or

a

combination

of

yam

and

plantain.

Instructions:

• Mix together the corn and cassava dough with water until smooth, then transfer to high heat and stir continuously.
• Depending on how moist the processed dough was at the start, more water may be added so far as the consistency is solid, but not too firm.
• Turn the heat down to medium and allow the banku to steam in the pot, surrounded by 1 or 2 tablespoons of water. This should take 5 minutes.
• Give the banku one final stir then take off the heat.
• To serve, scoop the desired amount into a wet bowl and swirl around until balls are formed.
• Banku may be served with okro stew, fante, or grilled tilapia with shito.

Yam Party Recipes

Yam

is

the

main

food

crop

in

Ghana,

and

it

is

grown

all

around

the

country. Asides from that, it is also a great choice of dish to serve at a Ghanaian party.

Despite

being

the

world's

third

greatest

producer

behind

Nigeria

and

Cote

d'Ivoire,

Ghana

is

the

world's

leading

exporter

of

yam.

6. Yam Balls

Yam balls are delectable snack-like dishes that are served mostly as appetizers at Ghanaian parties. They are easy to make and are very appealing to the eyes which makes it a perfect party dish.

To prepare this delicious Ghanaian dish, you’ll be needing:

• 250 g of peeled as diced Yam or Potatoes 1 tablespoonful
• 500 ml water
• ½ tsp salt
• 100 g of roughly shredded smoked Mackerel
• 1 finely diced medium Onion
• 130 g of finely diced mixed Peppers (Red, Green and Yellow)
• 1 egg yolk
• 3 tbsp full of milk or stock of Butter Quarter
• 1 tbsp of a teaspoon of freshly milled Black or White Peppercorns

Frying

• 1 l of Sunflower, Groundnut, or Rapeseed oil
• 2 beaten Eggs

7. Yam Canapés

If

you've

ever

tried this

fried Ghanaian party dish

,

you

know

how

delicious

it

is

on

its

own.

They're

absolute

magic

with

the

creamy

avocado-pepper-potato

mixture,

as

in

these

yam

canapés.

These

are

the

ideal

appetizer

for

any

get-together. Here’s a lovely recipe:

Ingredients needed for this Ghanaian dish

• 10 slices of yam, sliced thin
• Sunflower oil
• 1/2 ripe avocado
• 1 medium potato, boiled or baked whole until soft
• 1 clove garlic, finely chopped
• 1/4 cup chopped bell peppers
• Chopped red pepper and spring onions, for garnish
• Salt and pepper, to taste

Preparation

To Make the Yams:

1. Trim around each round slice of yam to form a roughly square shape, then cut into four equal parts.
2. Have a tray ready and line it with some kitchen paper. Shallow fry the yam pieces in a little sunflower oil, turning them over until lightly brown and crispy on both sides. You'll need to do this in batches in order to have enough time to turn each one over. Place each piece on the lined tray to drain off any excess oil.
3. To make the filling, saute the chopped garlic and bell peppers in the little oil left from frying the yam for about a minute on low heat. Cut the boiled potato in half and scoop out the soft (hopefully) inside. Add to the pan, along with the avocado. Mix/mash well to combine all the ingredients. Season with salt and pepper. Take off heat.

To Assemble:

1. To assemble the canapé in such a way that the filling doesn't ooze out when you sandwich the pieces together, spread a tiny bit of the filling on one piece of yam then pierce another piece of yam with a cocktail stick (with the red pepper and spring onion garnish on top, if you wish) just far enough that you can place it on neatly and slightly pierce the bottom half without squashing the filling out.

There, you have it, 7 perfect Ghanaian party dishes. Serve your guests one or more of these and you're guaranteed a successful party with satisfied guests.

Suggestions For Best Pepper Serveware and Party Supplies: