Look no further than the humble Ghanaian swallow.

Swallows are a traditional accompaniment to vegetable soups, sauces and stewed meats. Traditionally prepared by pounding cooked starchy roots or tubers in a large mortar with a heavy pestle. The key to making a perfect swallows is to cook the starch until it is smooth and elastic, which can take some time and patience. Terminology that is used in the Akan dialect is “drive.” Driving refers to the action of putting a lot of elbow work into making a neutral-tasting dumpling that is always served warm.

So keep reading to explore the delicious world of Ghanaian swallow today! 

Akple

Akple is a Ghanaian swallow food that originates from the Ewe tribe and is very similar to that of Banku and Fufu, but the dough is made from cornmeal instead of ground maize.

Akple can be eaten with a variety of Ghanaian soups or stews.

Banku

Banku is one of Ghana’s swallow foods and is usually made from ground maize giving it a corn flavor.

Banku is made by grinding up and fermenting the maize to make the corn dough that is then boiled until getting a thick porridge-like consistency.

Banku can be served with a variety of soups like okra, fish especially Tilapia, or palm nut soup.

Fufu

Fufu looks similar to Banku in texture, but it’s actually quite different. Fufu is made from pounded cassava, a starchy root vegetable.

The cassava is boiled until soft and then mashed with a large mortar and pestle.

To eat it, Ghanaians typically take some of the dough into their palm, dip it into the soup or stew, and then pop it in their mouths.

Kenkey

Kenkey is a staple food in Ghana that is made with fermented cornmeal dough. When cooked the fermented dough is wrapped in corn husk and steamed.

The preparation and cooking process of Kenkey may take several days due to the fermentation of the maize. Fermentation makes the taste very tart and the flavor kind of reminds me of injera if that gives you some correlation. 

Kenkey is usually accompanied by fish or vegetable stews.

Kokonte

Kokonte, which is also called Face the Wall, because it is said mostly when people eat them. So no one sees the amount being swallowed.

The Ghanaian specialty Kokonte is a type of food made from cassava flour. This Ghanaian dish is a favorite for those who love to eat a savory meal, typically served with ground nut or palm nut soup.

There are many variations of Kokonte, but the most popular is made with pounded cassava flour just like Fufu.

Similar to Banku and Fufu, Kokonte can be served with many traditional Ghanaian foods.

Tuo Zaafi

Tuo Zaafi is Northern Ghana’s staple dish. It’s very similar to Banku but with a much more sticky texture. Tuo Zaafi is made with cornflour with a little bit of added Cassava which gives it softer consistency as well.

It is traditionally served with okra stew or Ayoyo soup.