A survey of the preparation and consumption of Ghanaian foods

Abstract

Information in this survey covers published literature on Ghanaian foods as well as new information gathered from other sources. Some of the new sources include Women in Agricultural Development (WIAD), Food Research Institute Test Kitchen and a number of street food vendors. Descriptions are given of the variety of uses of the major staple foodstuffs namely maize (zea mays), Cassava (Manihot sp.), yam (Dioscora sp.) Cocoyam (Xanthosoma sp.), rice (Oryza sp.), and cowpeas (vigna sp.). The sauces, stews, soups and gravies used as accompaniments of the staples have also been covered. These are usually prepared from vegetables spices cooking oils and protein foods such as meat fish grain legumes and other sea foods. Finally information is also given on snacks foods from the various regions of the country