The tomato we eat today wasn’t always juicy red, and bananas didn’t use to be seedless. The orange or golden tomato is thought to be the...

Egg stew is part of a broader category of stews in Ghanaian cuisine, with its origins tracing back to the traditional cooking methods of various ethnic groups in Ghana, each contributing their unique touch to the dish.

Jollof rice is a beloved West African dish with deep cultural significance and a rich history.

Mpotompoto is a comforting, filling and easy to make dish that is often served as a main meal especially in cooler seasons.