African Food Fufu and groundnut soup #ghana #nigeria #food #africa

 Ghanaian food is a diverse cuisine that is influenced by the cultures and traditions of Africa. It has been enriched by the culinary traditions of other countries such as Portugal and India.

Ghanaian cuisine is very rich in variety and flavour, often made up of a combination of fresh fruits, vegetables, fish or chicken cooked with different sauces. Ghanaian food is all about taste and flavour, so you can expect to find lots of spices used in making Ghanaian dishes.

The main ingredients in Ghanaian dishes are rice, stewed meat (beef or chicken), palm nut soup (Fufu), fried plantain (Akple) and banku (a type of fermented corn).

Ghanaian food is a cuisine that originated in Ghana. It is influenced by African, European, Middle Eastern and Asian cultures.

The staple foods in the country are rice and cassava, complemented with fish and meat dishes. Some popular Ghanaian dishes include fufu, banku, jollof rice, moin-moin, spicy soup broths and stews like egusi soup.

Ghanaian food is a fusion of the culinary traditions of its ethnic groups, with influences from other Africans, Europeans and Asians.

Ghanaian cuisine is also influenced by the country's coastal location, as seafood is a common feature in Ghanaian recipes. The country's diverse climate and topography has also contributed to the variety of dishes found in Ghanaian cuisine.

In Ghana, food is eaten by hand using the right hand only; utensils are reserved for formal occasions. Ghanaians often eat their meals while seated on the floor or at low tables, with stools or benches used as chairs.

A typical meal will usually consist of one or two large serving dishes containing an array of different side-dishes called "tos." These may be served simultaneously or in succession by a server known as a "fufu-man," who will place some fufu into his left palm with his right hand then pass it across to his left palm using his right forefinger as a scoop. He then presses down on the ball of fufu so that it flattens into a round disc about 2 inches (5 cm) thick, before passing it over to the guest once more.[1]

Fufu is a staple food in West Africa, made from starchy root vegetables or the cassava plant. The starch is pounded into a paste to form the fufu dough, which is then molded into balls (or other shapes), and eaten with soup or stew. Fufu is typically served at all times of day as a side dish.

Fufu can be prepared from several different staples, including cassava (also known as yuca or manioc), plantain, cocoyam, taro root, sweet potato, yam and agbalumo (horseradish tree). It is also made from cereal grains such as millet, sorghum and rice. The word "fufu" means "pounded" in the Bantu language spoken by many West African peoples.

In Ghanaian cuisine fufu is often served with soup or stew poured over it to make it soft enough to eat with a spoon. When served with stew it is often served at lunchtime as an accompaniment to grilled meat such as beef or chicken.

Fufu can also be made into a sweet version by adding sugar or palm syrup while pounding it in a mortar and pestle along with some pineapple chunks

African cuisine is a combination of foods eaten in the different countries of Africa. The continent's culinary diversity and the manipulation of basic ingredients (namely, grains, legumes, vegetables and fruits) have resulted in a rich array of cuisines across the African cultural landscape.

African cuisine is generally similar to that of other regions of the world. Staples include tubers and grains such as millet, sorghum, rice and maize; vegetables such as tomatoes and cassava; starchy roots such as taro; leafy greens such as collard greens or amaranth; legumes including beans or peanuts; fruits such as banana or papaya; coconut milk; meat (usually beef); poultry (usually chicken) or fish.

Many cultures have prepared fermented meat dishes by sprinkling food with hot sand to keep it cool while stored underground in earthen pits prior to consumption. This method preserves these foods for long periods without refrigeration by inhibiting growth of bacteria and enzymes that cause spoilage. Meat-based dishes are sometimes dried with no added preservatives, as salt inhibits microbial growth. The resulting product is called biltong or droëwors ("dry meat" in Afrikaans).

Cereals such as sorghum