The Morning Flavours- Kokoo-Kose-Waakye Wahala

The way to a man’s heart is through the stomach. I can’t recount the number of times this proverb resonates in my ears. It will be an ideal test to have a taste and feel of amazing delicacies which have equally important history attached to them. The richness and organic centered cuisines will sweep you off your feet.

There is a potpourri of delicacies to choose from when you make Ghana you preferred the choice of travel destination. There is no straight routine to eat and feel like a Ghanaian, but I believe any visitor and tourist should at least try to the litmus test. Yes! Trust me it will not suck or taste anything less of your favorite meal at that most hyped restaurant in your imagination.

In this expository, I will take you through the journey which will serve as a guide on which Ghanaian dish will best suit your preference on any given day wherever you find yourself in the country. Typically, of most Ghanaians, an English breakfast is a no-go area regardless of the abundance of luxurious and more hospitable restaurants at every corner of the city to the crannies of the small towns.

The busiest joints in the morning is the numerous popular spicy millet porridge vendors called ‘Koko’ this meal is preferably prepared by the Hausa people. The Hausa people, although they are found in a diverse number of countries extending from Sudan to Nigeria, have had a great influence on the food culture of West African street foods. One of such street foods often taken for breakfast in Ghana is known as Hausa Koko, a soured and spicy smooth porridge originating from the traditional hub of the Hausa populace in the country.

The sourness, resulting from fermenting the millet, may be an acquired taste. However, after trying a few regional African cuisines, you will find that fermented products are used quite regularly.

The porridge is normally taken with Spicy beans cakes locally referred to as ‘Koose’.
Koose is made from ground cowpeas or black-eyed pea flour. On the other hand, the next delicacy which comes close to Hausa Koko competitive wise in the morning is the insatiable hot Waakye.

Waakye is another food that exhibits Ghanaians’ creative use of rice. The recipe is a medley of beans and rice and was originally a Northern dish, but it can now be found almost everywhere in Ghana, especially on the streets of Accra. Eating Waakye will open the door to a range of Ghanaian tastes and flavours as the main dish is served with other sides such as fried plantain, garri (grated cassava), spaghetti and avocado with a touch of the hot seasoning ‘Shito”.
If you plan on visiting Ghana or you are already in the country make it a point to try these meals and testify to the world.


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