Jamaican music icon Buju Banton may have spent decades travelling the world, but when it comes to comfort food, his taste buds keep returning to Africa — and especially to Ghana’s richly layered cuisine.

Asked about his favorite African foods, the reggae legend rattled off a mouthwatering list with the excitement of someone recalling cherished family meals: fufu, banku, groundnut soup, egusi stew, okra soup, and bitter leaf dishes.

Then came the detail that delighted many Ghanaian fans — he revealed he even packs a little gari while travelling, just to “munch on” between journeys.

It is easy to understand the attachment. Ghanaian food carries a deep sensory warmth that lingers long after the meal is over.

Fufu, soft and stretchy, becomes unforgettable when dipped into fragrant light soup or rich palm nut broth.

Banku brings its slightly tangy fermented flavour, pairing beautifully with pepper sauces and grilled fish. Groundnut soup delivers a silky, nutty aroma that fills a room before the first spoonful is served.

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Egusi stew offers earthy melon-seed richness, while okra soup carries that comforting velvety texture loved across West Africa.

Even gari — simple cassava granules — speaks to the everyday heartbeat of Ghanaian homes, whether soaked in cold water or eaten dry as a quick snack.

For many Africans abroad, these dishes are more than food. They are memory, identity, and belonging served on a plate.

The first crunch of plantain chips in Ghana is never quiet — it’s a crisp, golden snap that carries the warmth of the roadside and the rhythm of everyday life.

Known locally as “kelewele chips” in some circles or simply plantain chips, this beloved snack turns ripe or slightly green plantains into thin, salted slices fried to perfection.

Across cities like Accra and Kumasi, they are everywhere: stacked in transparent jars at kiosks, sealed in branded packs at supermarkets, or scooped fresh into paper wraps by street vendors who know exactly how to get that perfect crunch.

What makes plantain chips irresistible is their balance — a gentle sweetness from the fruit, lifted by a touch of salt and sometimes a whisper of spice. The aroma alone, especially when they’re freshly fried, is enough to slow passersby.

For many Ghanaians, they are a companion to long journeys, a quick bite between meetings, or something to share casually with friends. For visitors, they offer an easy, delicious entry into the country’s food culture.

Beyond taste, plantain chips carry a quiet appeal. Made from plantains rich in fibre and essential nutrients, they feel like a more wholesome indulgence compared to heavily processed snacks, especially when prepared traditionally.

Yet their true charm lies in their familiarity. Plantain chips are not reserved for special occasions — they belong to the street, the bus station, the corner shop. They are part of daily life, bridging generations and tastes.

To eat plantain chips in Ghana is to experience something simple done exceptionally well — a snack that speaks in crunches, not words.

The first thing that hits you is the aroma—smoky, savoury, and unmistakably Ghanaian. Goat fried rice isn’t just another street food; it’s a full sensory experience that lingers long after the last bite.

Across Accra and beyond, this beloved dish has carved out its own identity. While fried rice itself is no stranger to Ghanaian menus, the addition of tender, well-seasoned goat meat transforms it into something richer and more memorable.

The meat is typically grilled or fried separately, locking in a deep, slightly smoky flavour before it’s folded into rice stir-fried with vegetables, soy sauce, and just the right touch of spice.

What makes goat fried rice stand out is its balance. The rice is light yet flavourful, the vegetables add crunch and colour, and the goat meat brings a bold, hearty character that sets it apart from chicken or beef alternatives. It’s a dish that feels both indulgent and familiar.

You’ll find it everywhere—from roadside food joints and late-night spots to casual restaurants. It’s a go-to meal after a long day, a reliable choice during weekend outings, and a favourite at social gatherings. For many Ghanaians, it’s comfort food with a bit of flair.

For visitors, goat fried rice offers an easy entry point into Ghanaian cuisine. It’s approachable yet distinctly local, reflecting the country’s love for well-seasoned, satisfying meals. In every spoonful, there’s a story of adaptation, flavour, and the vibrant rhythm of street life.