Ghana
Food and drink

Ghanaian cuisine includes an assortment of soups and stews with varied seafoods; most Ghanaian soups are prepared with vegetables, meat, poultry or fish. Fish is important in the diet, with tilapia, roasted and fried whitebait, smoked fish and crayfish, all being common components of Ghanaian dishes. Banku (akple) is a common starchy food made from ground corn (maize), and cornmeal based staples kɔmi (kenkey) and banku (akple) are usually accompanied by some form of fried fish (chinam) or grilled tilapia and a very spicy condiment made from raw red and green chillies, onions and tomatoes (pepper sauce). Banku and tilapia is a combo served in most restaurants. Fufu is the most common exported Ghanaian dish and is a delicacy across the African diaspora. Rice is an established staple meal across the country, with various rice-based dishes serving as breakfast, lunch and dinner, the main variants are waakye, plain rice and stew (eight kontomire or tomato gravy), fried rice and jollof rice.
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