When you think about Ghanaian food, what comes to mind first? Most people will think of jollof rice, fufu, banku, and maybe waakye. Though these iconic dishes are absolutely delicious and deserve to be put in the spotlight, there are unpopular Ghanaian dishes that are also worth your time. Ghana’s culinary heritage is like an undiscovered gold field that brims with flavor and history.
In this blog, we’ll dive into some unpopular Ghanaian dishes you might never have heard of but definitely need to try. They are a part of the food miracles that make Ghana stand out in West Africa (and the world.)
First thing first, the term “unpopular” doesn’t mean “not tasty.” In fact, it’s quite the opposite. These meals are flavorful, authentic and deeply rooted in Ghana’s diverse ethnic traditions. Some are tied to ceremonies, while others are everyday meals in smaller towns and rural communities. Yet, for one reason or another, they haven’t made it into the mainstream. Let’s change that.
Come with me and let’s look at the most unpopular Ghanaian dishes that will fill your tastebuds with the flavour of love. Here we go!
1. Aprapransa: The Vanishing Delight
Personally, I think palm nut oil adds flavor to everything. I even try to incorporate it into some Jamaican dishes I make, and it enhances their flavor a lot.
It’s no wonder that Aprapransa is such a rich and hearty meal. It’s made with roasted corn flour mixed into palm nut soup. That oily, nutty flavor from the palm nut gives this meal a comforting, heart-healing warmth.
It’s typically cooked during special events like traditional weddings or naming ceremonies. But in recent years, it has become harder to find—even in local chop bars. The smoky, earthy taste is unforgettable. If you get the chance to eat Aprapransa, do not pass it up. This is one of those lesser-known Ghanaian meals that tells a story in every bite.
2. Etor: Not Just for Birthdays
Consider the sizzling of palm oil, nourishing fresh vegetables searing in a skillet, perfuming the air with food love. Now, imagine partaking in such a delicacy. Etor is one of those underrated Ghanaian dishes that finds its way into the mainstream of your heart.
Etor is a rare find in the culinary world, rich with the peculiar taste of West Africa. Sometimes called Eto, it is a soft mash made from ripe plantains or yams, seasoned with red palm oil, onions, and eggs. Some people add groundnut paste for extra creaminess—just like in a few other Ghanaian meals.
It’s often served during birthdays or special rites of passage, especially among the Akan people. Though simple in ingredients, Etor carries deep cultural meaning and delivers comforting, soul-warming flavors.
3. Tubaani: Northern Ghana’s Protein Punch
Let’s take a trip to Northern Ghana! Maybe we could sample some of their favorite local dishes. When I say “favorite,” I’m talking about Tubaani—blended to perfection and steamed to conquer your taste buds.
Up north, Tubaani is a beloved delicacy. It’s made from black-eyed peas blended into a smooth paste, wrapped in leaves, and steamed to perfection. This not-so-widely-known Ghanaian dish is as wholesome as it is hearty.
Pepper sauce gives it its kickstart. This overwhelmingly satisfying preparation is typically served with a spicy pepper sauce or a light soup. Tubaani is rich in protein and surprisingly filling. Yet, despite its nutritional value and bold simplicity, it remains one of those rare Ghanaian dishes that’s often overlooked—especially by visitors who think Ghana is only Jollof and fufu.
If you’re exploring traditional Ghanaian cuisine beyond the usual suspects, Tubaani absolutely deserves a spot on your foodie bucket list.
4. Atadwe Milk: The Smooth Power Drink
No meal is complete without a thirst-quenching, appetite-pleasing beverage. The beautiful thing about Ghana is that it offers a variety of them. This means that as you delve into the flavors of Ghana, you’ll also be met with potions of love and life.
One of the most slept-on drinks in Ghana is Atadwe milk—though it certainly has its own story. This savory, milk-based drink is made from tiger nuts (atadwe), blended into a creamy beverage with hints of coconut, dates, and spices. It reminds me of a Jamaican punch, made by blending peanuts, milk and spices.
While it’s often considered a health drink, it could easily rival any smoothie on the market. Surprisingly, you won’t find it in most restaurants, which makes it one of those hidden Ghanaian recipes that really should go mainstream.
5. Yake Yake: A Volta Region Treasure
Yake Yake consists of rolled cassava flour balls, boiled and served with pepper sauce or light soup. It’s a favorite among the Ewe people, particularly those in the Volta Region. This flavorful meal is rare to find outside the Volta area, which makes it a truly undiscovered Ghanaian dish and one of the most unpopular Ghanaian dishes.
Yake Yake carries a comforting, home cooked feel that connects you to the roots of traditional Ghanaian cuisine. Its chewy texture creates a balanced and soul warming meal, especially when paired with spicy pepper sauce or a flavorful soup.
If you’re one of those food explorers seeking to uncover authentic local Ghanaian cuisine beyond the usual suspects, Yake Yake offers a humble yet powerful taste experience you won’t forget. And remember, have this with your favourite Ghanaian drink.
6. Gari Soakings: The Street Classic With a Twist
The first time I tried gari soakings, I was left in awe. I couldn’t believe what Ghanaians have done with the cassava tuber. They have turned it into a delightful, tasty comfort in the land of foods.
Most people think of gari soakings as “poor man’s food,” but it’s time to give it the respect it deserves. Gari soaked in water or milk, mixed with sugar, groundnuts, and sometimes milk powder, is not just convenient but nostalgic. It reminds many Ghanaians of childhood late night hunger pangs. Try it once with chilled milk and roasted groundnuts, and you’ll understand why it’s more than just a quick fix.
7. Kontommire Abomu: The Leafy Green Superfood
The first time I visited Ghana, one of my favourites was kontomire. This leafy vegetable stew adds a sense of earthiness and an organic feel to your Ghanaian food experience. I had it with yams and shito, but you can enjoy it with your side of choice.
Kontomire, or cocoyam leaves, is the main ingredient in this rich stew. Cooked with eggs, onions, and sometimes snails or smoked fish, it’s a powerhouse of nutrients. Although similar to spinach in texture, the taste is far more distinct. It’s a common meal in many homes but is rarely featured in restaurants. This is another one of the unpopular Ghanaian dishes that truly deserves a seat at the table.
8. Abolo and One Man Thousand: Sweet and Savory Combo
My guess is that this uniquely unpopular Ghanaian dish got its name from the bounteous amount of small fish that makes it special.
From the coastal areas of Ada and Keta comes this underrated snack. Abolo is a soft, sweet corn cake usually paired with tiny fried fish known as “one man thousand.” The combination of sweet and savory makes it addictive, yet you’ll hardly ever find it sold outside the coastal Ghana regions. It’s a street food with the potential to go national.
9. Mpɔtɔmpɔtɔ: The Ultimate Comfort Food
Mpɔtɔmpɔtɔ (pronounced mpo-tom-po-to) is yam porridge cooked with tomatoes, onions, and a choice of meat or fish. It’s Ghana’s version of stew-meets-porridge, and it’s incredibly comforting. The texture is soft, and the flavor is bold. It’s mostly made at home, which is probably why it doesn’t get the attention it deserves. Yet, this tasty treat is one of the unpopular Ghanaian dishes that will leave a lasting imprint on your food memory.
10. Kwenkwen: The Rice You Didn't Know You Needed
Last but not least is the KwenKwen rice. This dish is also known as rice water soup, is a light yet satisfying dish made with broken rice, local spices, and sometimes fish or meat. It’s a go-to meal for the Frafra people, especially during Harmattan when the weather gets cooler. It’s easy to digest, comforting, and absolutely worth trying. It’s surprising how something so simple can be so delicious. Definitely one of the most unpopular Ghanaian dishes you should put on your food bucket list.
Why We Need to Talk About These Dishes
These unpopular Ghanaian dishes are for those who want to get an authentic feel of Ghana and delve deep into its culinary treasures. From Etor to Aprapransa, these dishes take you on a food journey like no other. They represent the culture, history, and identity that make the Ghanaian people truly special.
In a world where food trends often push local traditions into the back seat, it’s very important to preserve what makes Ghana’s culinary culture so unique. Whether you are a curious local rediscovering your roots, or a traveler seeking authentic experiences, don’t just stop at Jollof rice or Fufu. You can uncover the delights of West Africa simply by partaking in these soul-satisfying meals.
Final Thoughts
Ghana has a rich food culture that goes far beyond what you see on restaurant menus. These unpopular Ghanaian dishes are more than just meals—they’re stories on a plate, full of heritage and heart. Next time you’re exploring Ghanaian cuisine, ask for something different. You might discover a new favorite that few others know about.
So, have you tried any of these dishes? Or do you know another hidden gem we missed? Let us know in the comments or share your favorite rare Ghanaian dish with us on social media. Let’s bring these underrated meals back into the spotlight, one bite at a time.
