Ghanaian Swallows

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the o... READ MORE

Known as funge or funje in Angola and Ghana, and mfundi in Democratic Republic of the Congo and Republic of the Congo, it is an essential side dish accompanying breakfast, lunch, and dinner meals in many households of ru... READ MORE

Akple is a unique Ghanaian dish consisting of corn flour, cassava flour, water, and salt. The combination of these ingredients is usually rolled into a ball and left to ferment. The dish was invented by the Ewe tribe and is traditionally consumed ... READ MORE

Kokonte is a swallow that is popular throughout Ghana and Togo, usually consisting of pounded, dried cassava or yam, water, and salt. After the dish is cooked, it ranges in color from light brown to black, depending on how the cassava was dried. S... READ MORE

Plakali is a traditional and Ivorian dish characterized by its starchy and sticky texture. It is made by steaming and pounding cassava roots. The dish might often taste sour due to the fermentation of cassava roots before cooking. Plakali is usual... READ MORE

Banku is a Ghanaian dish made from fermented corn and cassava dough. It is usually shaped into a ball and served with a variety of fish dishes, soups, and stews. Banku is consumed by almost all Ghanaian tribes, and can be traced back to the tribes... READ MORE

Tuo zaafi is a Northern Ghanaian dish made by cooking a combination of maize or millet flour and water. In the Hausa language, tuo means stirred, and zaafi means hot. Sticky, starchy, and full of carbohydrates, ... READ MORE