Welcome back, food enthusiasts! For today’s blog, we’re journeying to the northern part of Ghana, a region rich in history, culture, and, of course, delectable cuisine. The unique dishes of Northern Ghana reflect the area’s agricultural bounty and cultural diversity. As someone who hails from the Northern Region, these dishes hold a special place in my heart and taste buds. Let’s dive into four must-try foods Northern Ghana Cuisine.
1. Tuo Zaafi (TZ)
Tuo Zaafi, also known as TZ or Saakbo in Gruuni, is more than just a meal—it’s a beloved staple that has transcended its Northern Ghanaian roots to become popular across the country, including the bustling streets of Accra. People traditionally pair TZ with soups like Ayoyo or dry okra (locally known as ‘Kubewa Bu-shay-shay’), embedding it deeply in the culinary traditions of Northern Ghana.
The preparation of Tuo Zaafi is a time-honored practice, and its popularity has spread nationwide, reflecting its adaptability and the rich flavors it offers. Made with a combination of special vegetable leaves such as ‘ayoyo’, ‘Aleefi’, ‘Kuukar’, ‘Okra’, and ‘Shuray’, TZ is similar to Akple, a dish favored by the people of the Volta Region, but it’s softer and less sticky.
The array of Ghanaian flavors—‘dawadawa’ (fermented locust beans), smoked herrings, and tender pieces of goat or cow meat, all seasoned with natural spices—makes Tuo Zaafi so cherished. The dish’s name, which originates from the Hausa language, reflects its preparation: “Tuo” means stirring or paddling, and “Zaafi” means hot, emphasizing the method and temperature for optimal enjoyment.
Tuo Zaafi’s appeal extends beyond Ghana, making it a beloved dish in parts of West Africa, including Nigeria, Mali, Burkina Faso, and Niger. The type of flour used in the dish varies—corn flour is most commonly used in southern Ghana, while other regions prefer millet or a blend of corn dough and cassava flour. Tuo Zaafi is not just a meal; it’s a reflection of Northern Ghana’s culinary ingenuity, its capacity to bring people together, and its role in preserving cultural identity.
2. Waakye
Waakye, pronounced “waa-chay,” goes beyond just being a meal; it’s a culinary tradition deeply embedded in Ghanaian culture. A walk through the bustling streets of Ghana, on any given day, will reveal queues of eager customers waiting for their turn to savor this beloved dish. Waakye is made by boiling rice and beans with a special waakye leaf, which imparts a unique color and subtle flavor to the dish. Traditionally served in plantain leaves, it’s a staple in nearly every Ghanaian home, enjoyed at any time of the day—whether for breakfast, lunch, or dinner. It’s no exaggeration to say that waakye is Ghana’s favorite breakfast.
The origins of waakye can be traced back to the northern regions of Ghana, where rice and beans are staple crops. However, it’s believed that the dish was popularized by the Hausa settlers in the Zongo communities of Ghana. This might explain the similarities between waakye and rice-and-bean dishes found in the Caribbean and South America, likely brought there by the transatlantic slave trade.
The beauty of waakye lies in its versatility. The dish can be served with an array of accompaniments, tailored to the consumer’s preference. Whether you opt for a simple version with just spaghetti or decide to go all out with a boiled egg, meat or fish, wele (cow skin), avocados, coleslaw, gari (finely grated cassava), and fried ripe plantains—the combinations are endless. No waakye dish is complete without the addition of shitor (spicy black pepper sauce) and stew, adding that final burst of flavor.
Depending on where it’s prepared, there are slight variations in the ingredients used—like the ratio of rice to beans or the level of spiciness in the shitor. Yet, despite these regional differences, waakye maintains a generally consistent taste that has made it a national treasure. It’s a dish that brings people together, whether at a roadside stall, in a bustling market, or at a family gathering, and its cultural significance cannot be overstated.
3. Tubaani
Tubaani is a delightful bean cake made from black-eyed peas, reflecting the agricultural bounty of Northern Ghana. The beans are soaked, blended into a smooth batter, and then steamed in leaves to form small, fluffy cakes. Tubaani is typically enjoyed with a drizzle of palm oil and a sprinkle of pepper or shito (a spicy pepper sauce).
Tubaani is a beloved delicacy among the Frafras, Sissalas, and other Northern tribes. It’s a hearty, protein-rich dish that’s particularly enjoyed as a satisfying lunch. Its substantial nature makes it perfect for a midday meal, providing the energy needed to power through the rest of the day. Whether you’re from the North or just a lover of Ghanaian cuisine, Tubaani is a dish you’ll want to try.
4. Wasawasa
Wasawasa is a traditional dish with deep roots in the culinary heritage of the Dagbamba people from Northern Ghana. It’s a unique dish made from yam peels that are dried, ground into flour, and then steamed to create a hearty meal. This dish is not just food; it’s a connection to the past, embodying the resourcefulness and creativity of the people who first crafted it. Traditionally, Wasawasa is enjoyed with pepper soup and ‘wélé’ (cow skin), offering a rustic and earthy flavor profile that resonates with the culture of the North. The simplicity of its original form highlights the natural flavors of the yam and the accompanying soup, making it a comforting and wholesome meal.
However, like many traditional dishes, Wasawasa has undergone an evolution as it traveled to other parts of Ghana, particularly in the Zango communities of Kumasi in the South. Here, chefs have reimagined Wasawasa with modern twists that blend tradition with contemporary tastes. Instead of the classic pepper soup, Wasawasa now features powdered pepper mixed with oil and pairs with an array of accompaniments like sausages, avocado, boiled eggs, and fried fish. This fusion of old and new not only makes the dish more accessible but also enriches its flavor profile, blending its historical roots with modern palates.
Exploring the flavors of Northern Ghana is like taking a delicious journey through its culture and history. Each dish tells a story, whether it’s the hearty Tuo Zaafi, the versatile Waakye, the unique Tubaani, or the comforting Wasawasa. These foods aren’t just staples—they’re a big part of the cultural fabric, connecting us to our roots and to each other. So next time you’re in the mood for something truly flavorful, remember to dive into these Northern Ghanaian cuisine. Your taste buds—and your sense of adventure—will thank you!
What are your thoughts on these Northern Ghanaian cuisine? I’d love to hear your experiences or any other foods you think should be on the list. Share your thoughts in the comments below!