Northern GHANA FOOD in Accra!! Tuo Zaafi, Wagashi & Kuli Kuli | Accra, Ghana
🇬🇭 LOTTE: https://www.instagram.com/ghanafoodmovement
🇬🇭 GHANA FOOD MOVEMENT: https://www.ghanafoodmovement.com/
🏨 OLMA COLONIAL SUITES: https://www.instagram.com/olma_colonial_suites/
Want to help promote Ghanaian food culture and Ghana’s culinary heritage? 💪🏾
Connect with Ghana Food Movement via IG!
My final day in Ghana continued with an incredible northern Ghana food tour in the capital, Accra. Come along with me as I head north of the city on one final food tour before I head home!
For this tour, I linked back up with my friend Lotte from Ghana Food Movement. We’d be starting our tour in the city at Northern Platter Restaurant for some northern Ghanaian dishes!
🇬🇭 JOLINAIKO ECO TOURS: https://www.instagram.com/jolinaikoecotours/
🎥 WATCH: Exploring the Biggest Market in Accra, Ghana – https://davidsbeenhere.com/2021/04/14/video-the-biggest-market-in-accra-ghana-street-food-makola-market-tour-accra-ghana/
Inside, I met up with Lotte on the open-air second floor, where they were preparing some northern staples for us. First, they started with millet dumplings, which are made from black bean flour, water, and salt, and boiled. A similar dish made from the same ingredients is tubaani, which is steamed.
They take a while to boil since bean flour takes longer to cook. Then, they started on some corn porridge using corn flour and water. After that, they fried up some wagashi, which is a fresh, fried cheese that’s made by the nomadic Fulani tribe of Ghana and Benin.
Everything was so colorful. We started with some tuo zaafi, a starchy millet paste that is a staple in northern Ghanaian cuisine. Northern Ghanaian cuisine It’s served with a viscous sauce made from hibiscus and a fish and vegetable stew.
It was like creamed spinach, and the dense tuo zaafi was really great! The flavors were extremely powerful but the texture of everything was quite light. The fish was tasty and didn’t contain many bones. I loved the red oil in the fish!
It was so tasty! I wish I’d tried it in Tamale. The flavors were so balanced and tasty!
Next was the millet dumplings and wagashi. It was topped with fried onions. We had three dipping powders with them: chili, suya spice, and powdered kuli kuli, which is a popular and spicy fried peanut snack.
You dip the millet dumplings in the different powders and eat it with the onions. It’s basically a chewy millet dumpling and is super savory. The wagashi is excellent as well! What an amazing plate!
The wagashi is the only dairy I’d had in the country! It’s very different from places like India or Albania, where dairy is a major part of the diet.
After finishing up at Northern Platter Restaurant, we headed to Sai Wine Cafe to try a unique wine made from cashews and cocoa!
Inside, we had two white wines from the Volta Region: one made from cashews and another made from cocoa. They also have red wines, but they were sold out at the time. They’re also the first Ghanaian wines!
The cashew wine was dry and earthy and contains notes of curry leaves! It was so different from wine made from grapes.
Then, we tried the cocoa wine, which smelled like fermentation and chocolate. It had a cider-like smell and was earthy and a bit unrefined, with a farmhouse saison-like flavor. Neither wine was what I was expecting at all!
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About Me:
My name is David Hoffmann. For the last 13 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 82 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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