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Thanks to Can Do Tours (www.candotours.com/) for arranging this amazing Ghanaian food experience for me.
From Cape Coast, Ghana, we drove inland to Kumasi, a major city in the central Ashanti Region of Ghana. I was excited to sample authentic Ashanti food, and to spend just a short time exploring Kumasi. The drive from Cape Coast took about 4 hours.
Fufu for Lunch - When we arrived, we were all quite hungry and so we stopped at a local chop bar (Ghanaian local food restaurant) for lunch. I’m not really sure of the name of this spot, or I don’t even think it really had a name written on it. But it was a popular neighborhood spot, especially known for their fufu - a West African staple food of pounded plantain and cassava. I had it along with a mix of palm nut soup and a variety of meats.
Fufu mix - 18 GHC ($3.80) per bowl
Ashanti Food Cooking in Kumasi, Ghana -
The main activity food activity of the day was meeting a host family and going to their home to cook and experience authentic Ashanti Ghanaian food. Before going home, we stopped at a local market in Kumasi to buy some vegetables, and some essentials for the cooking, especially taro leaves.
Kontomire stew - I didn’t really know what we’d be cooking, but learned it was a dish called kontomire stew, a stew made from fermented fish for flavor and mostly taro leaves (also called cocoyam in Ghana). The leaves were boiled and ground with garlic and spices, then doused in boiling palm nut oil to finish it. The dish was served with boiled green plantains and cocoyams that you could dip into the kontomire stew. It was also amazing to eat with avocado, and the highlight of my day was eating with the entire family.
This is the final video from this Ghana food and travel series! If you haven’t seen all 7 videos, at the full playlist here: goo.gl/9mWUGk
Thank you for watching this entire Ghana food and travel series. It was an amazing trip, tried and learned about so many delicious foods, and it was an honor to meet and interact with so many generous and friendly people.
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