Ghanaian street food is loud, layered, and built for eating on the move — spiced plantain and smoky rice sold from bowls balanced on vendors' heads.
5 street food dishes from Ghana — what each one is, why it's made that way, and what to expect when you order it.
Night Snack · Spiced Plantain
Kelewele
It's basically fried candy disguised as a savory snack — sweet ripe plantain lit up with chili and ginger.
Ripe plantain cut into chunks, tossed in a paste of ginger, chili pepper, and spices like nutmeg or cloves, then deep-fried until dark and caramelized at the edges. Classically sold at…
Breakfast Staple · Rice & Beans
Waakye
That deep red-brown color everyone associates with waakye comes from dried leaves, not a spice blend.
Rice and black-eyed peas cooked together with dried sorghum leaf sheaths and a little limestone, which turns the whole pot a deep reddish-brown. Roadside vendors dish it up, then let…
Grilled · Spiced Skewers
Chichinga
The fiery orange dust coating these skewers is mostly ground peanuts, not just chili.
Chichinga is Ghana's take on the West African skewered-meat tradition: thin strips of beef, chicken, or offal grilled over charcoal and rolled in a dry spice mix called suya spice (yaji)…
Street Snack · Fried Dough Balls
Bofrot
Ghanaians and Nigerians argue over the name, but bofrot and puff-puff are the exact same fried dough ball under two different names.
A soft, sweetened yeast dough spiced with nutmeg is scooped by hand straight into hot oil, where it puffs into golden, craggy-surfaced balls with a fluffy interior. Vendors fry it in big…