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Ghanaian Culinary Delights

Ghanaian Culinary Delights

My tour of Accra was flagged off at RockWoods African Restaurant, on Ring Road Central, where I had breakfast. My breakfast was served in a traditional bowl whose designer drew inspiration from Hausa art. Coincidentally, the content of the bowl in question was millet oatmeal known as Hausa koko.

Although culturally homogeneous, the Hausa people are scattered around West and Central Africa. More Hausa communities can be traced along the ancient Hajj and trade routes in the Horn of Africa and North Africa.

Energized by Hausa koko, I walked from the aforementioned restaurant to the Kwame Nkrumah Interchange. From there, I headed to the Black Star Square via Makola Market. Later on, I had lunch on the deck of Mac Bay Restaurant, within the premises of Labadi Beach.

My lunch, composed of fried plantain and a mixture of beans and black-eyed peas, was served on banana leaves. After the meal, I nursed some coconut juice while gazing at the splashing Atlantic waves.

Trying local delicacies enhances travel experiences. In addition, by consuming locally-grown food, tourists support local farmers. Learning to prepare meals the traditional way, while visiting another country, is also highly recommended.

Eating is the only activity every tourist indulges in. Although my tour of Accra lasted only six hours, I found time to visit restaurants twice. I wish I would have stayed for dinner, but I had to catch a 4 p.m. van to the Volta Region.

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