Ghana is home to a rich and diverse culinary landscape, with each region offering its own very distinctive flavors and dishes. While Southern Ghana often dominates the conversation—thanks to popular staples like jollof rice, waakye, and kenkey—Ghanaian food from the North showcases a culture that is equally vibrant, hearty, and deeply rooted in tradition.
The Northern region of Ghana features cuisine that leans heavily on grains, is generally less oily, and reflects the communal lifestyle and climate of the region. If you’re planning a journey through the North, don’t miss these must-try dishes and the fascinating stories behind them.
- Tuo Zaafi
- Tubaani
- Pito
- Zomkom
- Frafra Potato with Groundnut Sauce
- Wasawasa
- Kapala (Millet Balls)
- Konkonte with Dawadawa Soup
- Tubaani Beans
- Koose
1. Tuo Zaafi (TZ): A Ghanaian food staple from the North
Tuo Zaafi, often shortened to TZ, is arguably the most popular dish in Northern Ghana. Made primarily from maize or millet flour, it’s prepared by mixing the flour with hot water and stirring continuously until a thick, smooth consistency is achieved. It’s similar in texture to banku but lighter and often without the sour taste.
What truly sets TZ apart is the soups it’s served with—especially ayoyo soup (made with jute leaves) or dawadawa-based soup (using fermented locust bean seasoning). The soups are rich, flavorful, and often include fish, goat meat, or game meat depending on availability.
Why try it: Tuo Zaafi is a staple for many and reflects the agricultural base of the north. It’s nourishing, filling, and deeply embedded in daily life.
2. Tubaani – A rich protein food from Ghana
Tubaani is a protein-rich dish made from black-eyed pea flour (or cowpea flour). The flour is mixed with water and lightly seasoned before being wrapped in leaves (traditionally corn husks or banana leaves) and steamed. It’s typically eaten with spicy pepper sauce and sometimes paired with fried fish or meat.
Why try it: Tubaani is simple but nutritious. It’s a favorite during festivals and ceremonies, and it’s a great vegetarian/vegan option in Ghanaian cuisine.
3. Pito
Not a food per se, Pito is a fermented alcoholic drink that deserves mention in any culinary tour of the north (here is also a list of other local drinks you should try at least once in Ghana). Made from fermented millet or sorghum, it’s brewed locally in many communities and served in calabashes. It’s mildly alcoholic, cloudy in appearance, and has a slightly sour taste.
Why try it: Pito isn’t just a drink; it’s a social experience. Drinking pito is often communal, done in open-air settings, and tied to hospitality and celebration.
4. Zomkom
Zomkom is a spicy and tangy millet drink often consumed chilled. It is made by cooking millet flour with water and allowing it to cool before sweetening and adding spices like cloves, ginger, and pepper. Some versions are mildly fermented.
Why try it: Perfect for cooling off in the northern heat, Zomkom is both refreshing and energizing. It’s common at school canteens and roadside stalls.
5. Frafra Potato with Groundnut Sauce
Frafra potatoes (not related to regular Irish potatoes) are small, starchy tubers common in Upper East Ghana. They are often boiled or pounded and served with a groundnut (peanut) soup made with local herbs and sometimes dried fish.
Why try it: The taste is unique, earthy, and satisfying. It also reflects the use of indigenous ingredients in northern cooking.
6. Wasawasa: A Must-Try Local Dish in Ghana’s Northern Region
This eye-catching dish is made from dried yam peels that are ground into flour. The flour is steamed and served with oil, onions, and sometimes fried fish or eggs. It’s dark brown or black in appearance—striking but delicious.
Why try it: Wasawasa is one of the most traditional dishes in Northern Ghana, and its preparation reflects resourcefulness—turning what others might discard (yam peels) into a nourishing meal.
7. Kapala (Millet Balls)
Kapala, also known as millet balls, is a traditional ghanaian food prepared by molding cooked millet into tight, round balls. They are sometimes eaten with soup, but can also be enjoyed with milk or a spicy groundnut-based sauce.
Why try it: Kapala is a portable, energy-rich food that farmers often carry to the fields. It’s a traditional form of convenience food that’s high in fiber and nutrients.
8. Konkonte with Dawadawa Soup
While konkonte (made from dried cassava flour) is eaten across Ghana, in the north it is often served with rich dawadawa soup. Dawadawa, made from fermented locust beans, has a strong umami flavor and is central to many northern soups and stews.
Why try it: This dish offers a powerful, earthy taste experience. Dawadawa is like the “soy sauce” of Ghana—deep, complex, and traditional.
9. Tubaani Beans: Ghana’s Unique Take on Rice and Beans
Rice and beans in Northern Ghana differ from the southern “waakye.” The northern version often includes a larger variety of beans, like Bambara beans or Frafra beans, and is served with groundnut oil and a hot pepper sauce.
Why try it: It’s a staple lunch in many communities, affordable and protein-rich. It reflects the farming heritage of the region.
10. Koose (or Akara)
Koose is a deep-fried bean cake, crispy on the outside and soft inside. While it’s popular across West Africa, in Northern Ghana it’s often paired with koko (spicy millet porridge) for breakfast.
Why try it: Koose is comfort food—spicy, crunchy, and incredibly moreish.
Northern Ghana’s cuisine is more than just food—it’s a reflection of the region’s culture, climate, and community spirit. Whether you’re savoring a plate of Wasawasa, indulging in the soft texture of Tubaani, or sharing a bowl of Tuo Zaafi with locals, each dish tells a story of resilience, resourcefulness, and tradition.
Curious about what’s cooking in the southern parts of Ghana? Check out our guide to seafood in Ghana and discover the coastal flavors that balance the country’s diverse culinary identity.
Let us know in the comments if you’ve tried them and what’s your favorite ghanaian food from the north.
