Category: Ghanaian cuisine

According to the FAO, Ghanaians derive an average of 64.5% of their daily dietary energy from cereals, roots, and tubers. These carbohydrate-rich foods are the foundation of Ghanaian cuisine, providing essential energy and forming the basis of many beloved traditional dishes. This exploration will highlight the most significant high carbohydrate foods in Ghana, detailing their origin, preparation, and nutritional role.

Did you know that kenkey, a beloved Ghanaian staple, is a powerhouse of nutrition and gut health? Made from fermented maize, this traditional dish offers a wealth of surprising benefits, making it far more than just a satisfying meal.

Estimates suggest a single ball of kenkey can contain 300-400 calories; however, the actual value varies. This West African staple, made from fermented maize, offers complex carbohydrates, but its caloric density varies.

Waakye, a beloved staple in Ghana, is a dish of cooked rice and beans that gets its signature reddish-brown color from dried sorghum leaves cooked alongside the grains. It's a complete, wholesome meal enjoyed throughout the day, often bought from bustling roadside vendors and traditionally wrapped in banana leaves.

According to scientific studies, Ga kenkey has one of the lowest glycemic index ratings among common Ghanaian staples, making it a surprisingly suitable choice for managing blood sugar. The question, 'is Ghana kenkey healthy?' however, depends on much more than just its glycemic load.

According to a 2016 study, several traditional Ghanaian meals contain notable amounts of iron, with Hausa kooko with bread and akara having one of the highest concentrations per 100 grams. Which Ghanaian food is high in iron, and how can you incorporate these nutritious traditional dishes into your diet to prevent deficiency?

According to nutrition tracking apps, a single ball of Fante or Ga kenkey can contain approximately 330 to 380 calories. Therefore, the total calorie count of mashed kenkey depends heavily on the size of the serving and any added ingredients, with a standard, unadorned portion being a moderately energy-dense meal.

According to the Food and Agriculture Organization, starchy roots, fruits, and cereals supply almost three-quarters of the dietary energy in Ghana. For those asking what food has carbohydrates in Ghana, the answer lies in a rich and diverse culinary tradition based on these staples, from pounded tubers to maize-based dishes.

According to a study published in the journal *Food Science and Nutrition*, banku has a moderately high glycemic index (GI) of 73. This traditional Ghanaian staple, made from fermented corn and cassava dough, offers a range of effects on the body, from providing sustained energy to supporting digestive health.

Made from a mixture of fermented corn and cassava doughs, banku is a cornerstone of Ghanaian cuisine, cherished for its distinctive tangy flavor and smooth, dumpling-like texture. Many who try it for the first time are curious about the core components that make it a uniquely flavorful and filling meal. This article provides a comprehensive look into what does banku contain and how its ingredients contribute to its cultural significance.