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Here are several pages of delicious recipes from Ghana. They have been adapted by Dr. Linda Addo so that the ingredients can be easily found in the United States.

Jolof Rice, Peanut (Groundnut) Soup, West African Curry, and Kontonmire Stew or Palaver Sauce are all special recipes from Ghana.

Jolof Rice
(Rice for Your Sweetheart)

Jolof rice is a great dish when entertaining. It can be prepared in advance, refrigerated, and simply reheated just before serving time.

All you need to complete the meal is a tossed salad and a loaf of French bread.

  • 3/4 pound Beef-smoked Sausage
  • 2 ounce Pepperoni, thinly sliced
  • 1 Green Bell Pepper, coarsely chopped
  • 3 tablespoons of Corn or Vegetable Oil
  • 2 1/2 cups Water
  • 1 pound of cleaned Shrimp, fresh or frozen
  • 1 medium Tomato, chopped
  • 2 Chicken Bouillon Cubes
  • 1 1/2 cups uncooked Rice
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon Pepper
  • 1/8 teaspoon Garlic Powder
In a large pot, cook smoked sausage, pepperoni, green pepper, and onion in 3 tablespoons of corn or vegetable oil until the green pepper and onion are slightly tender.

Add shrimp. Cook and stir for two minutes. Add water, tomato, and bouillon cubes. Bring to a boil. Stir in remaining ingredients, then lower heat to low or simmer. Cover pot and cook 30 minutes. Serve hot.

Yields 6 - 8 servings.


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Peanut (Groundnut) Soup
  • 2 pounds Stewing Chicken or Beef, cut in small pieces
  • 1 pound Peanut Butter (Groundnut Paste)
  • 3 - 4 pounds Smoked or Fried Fish, preferably barracuda
  • 3- 4 Tomatoes
  • 1 medium Onion, chopped
  • 3 Garden Eggs (optional)
  • Salt & Pepper to taste
  • 4 pints cold Water
Season chicken. If using stewing beef, brown it with 1 tsp. salt and 1/2 the chopped onions.

Mix a cup or so of the water with the groundnut paste until smooth; pour over meat. add another cup or so of water and cook 5 minutes. Add remaining ingredients and simmer until tender. Serve with rice or yams, as a main course. Or make the mixture thinner and serve alone as a soup course.

Note: Ghanaians usually do not remove chicken bones and skin but you may prefer to do so.

Serves 6 - 8

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West African Curry
  • 3 - 4 pounds Stewing Chicken or Beef, cut in small pieces
  • 1 can of Tomatoes, or 4 - 5 fresh tomatoes
  • 4 medium Onions, cut in smaller pieces
  • Milk from 1 Coconut
  • Handful of Raisins
  • Salt & Pepper to taste
  • 3 quarts Water
  • 2 tablespoons Curry Paste
  • 1 tablespoon Flour
  • 1 tablespoon Butter
  • Selection of side dishes listed below.
Boil first 7 ingredients until tender.

Mix curry paste, flour and butter; fry. Add small amount of broth from the meat. Stir and cook until tender. Pour over meat, stirring well. Cover and simmer 1 hour. Add more water if mixture becomes too thick.

Serve over rice.

Have a good selection of the following side dishes on the table, a cup or so of each, chopped:

Fried & Fresh Onions Boiled Eggs
Pineapple Fresh Tomatoes
Red or Cayenne Pepper Fried & Fresh Bananas and/or Plantain
Toasted & Fresh Grated Coconut Okra
Toasted Peanuts Oranges

Serves 8 - 10