Visitors to Ghana West Coast can enjoy both Ghanaian and international cuisine, either at a hotel, home stay, tourist reception facility, food vendor or local restaurant (usually called a ‘chop bar’).
Ghanaian dishes are typically a combination of starchy and/or grainy staple foods, stews and soups. The main Ghanaian dishes eaten in Ghana West Coast are fufu (large dumplings made from pounded cassava and plantain), kenkey (steamed balls of fermented corn, wrapped in banana leaves), gari (roasted cassava grits), yaka yaka (flattened gari), akyeke (also known as atuku - a moist tapioca dish, eaten like gari), and banku (boiled balls of fermented cassava and corn).
These starchy and grainy foods are mostly eaten with bare hands (right hand only!) together with delicious spicy sauces, stews and soups, like nkontomire (a leafy vegetable stew made with palm oil), palm soup (soup made from the oil palm fruit), groundnut soup (peanut soup), and light soup (a peppery light tomato-based soup). Others are eaten with a salsa-like pepper sauce.
Other Ghanaian dishes are also available upon request, like red-red (fried ripe plantain with beans stew), ampesi (boiled yam or green plantain) with nkontomire, and Jollof rice (a spicy risotto). Naturally, fish and seafood abound in Ghana West Coast, so it is not surprising that many dishes are prepared or served with grilled, fried or smoked fish such as tuna, kingfish and barracuda. Lobsters and shrimps are often readily available.
Most dishes (especially Ghanaian dishes) take a long time to prepare, and therefore some meals may need to be booked in advance, so that your food will be ready when you want it.
Whenever you are feeling peckish, you can sample the local snacks, such as roasted plantain, kelewele (spiced nuggets of fried ripe plantain), roasted peanuts and corn, local biscuits, fresh bread, fried fish, and smoked fish.
In Ghana West Coast, most of the international cuisine can be found only in the hotels: the majority of the local food retailers tend to specialise in local cuisine.
Non-alcoholic drinks range from fresh fruit juices to fizzy soft drinks (called ‘minerals’); alcoholic drinks range from refreshing beers to fresh palm wine and local gin, called 'Akpeteshie'. Foreign drinks, wine and liquors are mostly available in the high-end hotels.