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I have been in Accra for nearly four weeks now and one thing I am really enjoying about being here has to be the foods of Ghana.

Now this may be due to the immense culinary skills of Auntie Mina, (a caterer who also used to run restaurants back in the day) but a lot of the delicacies and everyday meals are absolutely delicious wherever you go.

One thing is for certain, you need to be able to take your spice as most dishes heavily feature pepper (pronounced pepay and what we in the UK know as Scotch Bonnet pepper).

Possibly the nicest, most tender chicken I have ever eaten
Possibly the nicest, most tender chicken I have ever eaten

So despite nearly always inducing a massive dab on, I have thoroughly enjoyed sampling the delights of Ghanaian cuisine with dishes like Light Soup and Fufu, Red Red, Yam Chips (with added Hendos Relish), Fried Plantain, Chicken Stew, Fried Redfish, Okro Soup and much more.

A special mention must go to Fufu.

A real favourite amongst Ghanaians and often had on Sunday. Fufu is a mixture of Cassava and Plantain (or sometimes coco yam) pounded down to form a thick, dense sort of paste. The only way I can describe to an English person is ‘smooth, extremely heavy mash’.

The fufu pounding process expertly demonstrated by Collins and Rita
The fufu pounding process expertly demonstrated by Collins and Rita

Fufu is typically eaten with a spicy soup of chicken or other meat and whilst it was difficult to move around after, it was absolutely delicious and a nice twist on my usual Sunday Lunch!

A lot of the dishes are cooked slowly for many hours so they take on a large complexity of flavours with meat that melts in the mouth. Most Ghanaians clean their plate, bones and all, and when it tastes this good you can see why!

The much coveted Fufu with chicken in a peanut sauce. Seriously good
The much coveted Fufu with chicken in a peanut sauce. Seriously good

As well as having great local cuisine that you can find on practically every street corner with food stands and ‘Chop Bars’ dotted around, there  is also a rich selection of International cuisine in Accra.

One such place I tried last weekend is the DNR Turkish Grill in East Legon.

The Restaurant is large and airy and with an open kitchen where Turkish chefs bake traditional fresh bread and grill a fantastic array of meat. I’m a big fan of Turkish food and this place definitely was up there with some of the best I’ve had in Turkey. As often happens, we plumped for the mixed grill with a side of freshly made hummus.

Everything was delicious and ending the meal with some traditional Turkish tea was also a great little touch. I will almost certainly be returning before I head back!

DNR Turkish – authentic cuisine and plenty of it!
DNR Turkish – authentic cuisine and plenty of it!

Until next time!

PS. Apologies for my terrible food photography. Must try harder!

READ ALSO: Eating banku, waakye and kokonte for breakfast in Ghana

via Challenges Worldwide ICS

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