Ghanaian cuisine has gained international recognition for its rich and flavorful dishes, often attributed to the unique blend of local spices used in their preparation. These indigenous ingredients not only enhance the taste of Ghanaian foods but also contribute to their distinct aroma and character.
1. Grains of Selim (Hwentia or Ahentia)
This type of spice grows well, specifically in West Africa and Ghana is lucky enough to have such spices growing well on her land. There are different names attributed to these spices among the different tribes in Ghana. The Akans call it “Hwentia”, the Ewes call it “Etso”, while the Gas calls it “So”.
Its woody pads aspect contain a little black seed, which has a musky, aroma, and flavor, and this adds a whole new aroma and taste to Ghanaian foods.
2. Star Annise (nketenkete/nkitinkiti)
This is an herb that grows in Ghana, and because of its flavor, which is reminiscent of licorice, it is used as a spice in Ghana. However, it has some healthy benefits, such as promoting menstruation and curing coughs, and swollen lungs. It has helped in digestion treatments such as stomach upset and loss of appetite. The name Star Annise was chosen because of its physical appearance, like a start. The Akans nkitinkiti,
3. Dried Chilli (Misewain)
This is one of Ghana’s spices that is used in many foods because of its heat and flavor. Chilli is the most convenient way of adding spice to one’s food without having to think of food spoilage. Dried chilii has a hot taste that stimulates the adrenal glands to release hormones.
4. Dawadawa/African locust
Among Ghanaians, the Hausa gave it the name Dawadawa, which is prepared from a fermented African locust bean tree. Irrespective of its terrible smell, when it is been used as a spice for foods it actually changes the recipe of the food. It contains protein, fat, sugar, starch, and fiber, as well as iron, calcium, minerals, and vitamins. One of the Ghanaian local spices used mostly is Dawadawa.
5. Prekese
Prekese is mainly obtained from an Aiden tree, where it’s pods can be crushed, ground, or broken into small pieces for such purposes, as well as dropped in whole while cooking and removed before eating. When put to work for cooking purposes, the plant-rich with sugars, tannins, flavonoids, and starch gets dried, then grated or boiled, oftentimes into banga soup, pepper soup, palm nut soup, or light soup.
6.Cloves/Dadoa amba/Peppre
Cloves are known as Dadoa Amba or Pepre among the ethnic group Twi and known as Mbrego Amba among the Fante. This type of spice is not only known for adding flavor to food but also, helps in digestion. It is associated with health benefits such as preventing mutation and boosting one’s immune system.
7.Basil/Nunum/Akokobessa
This West African basil, known by different names across regions, is a versatile herb used in teas, stews, pasta, and vegetable dishes, offering a refreshing flavor and serving as an antidepressant.
8. Nutmeg (Hwediaba/Awerewain)
With its warm, nutty taste, nutmeg enhances the flavor of various foods and is believed to have medicinal properties, including boosting libido and alleviating symptoms of sickle cell anemia.
9. Garlic (Galeke)
Widely used to add depth to dishes, garlic imparts a distinct flavor and aroma, making it a popular seasoning in Ghanaian cuisine. Garlic is a common Ghanaian local spice that is used almost in everyday food.
10. Ginger (Kakadro)
Known for its medicinal properties, ginger adds a spicy, peppery flavor to dishes and is a common ingredient in stews, curries, and cocktails. Among the Ghanaian local spices, ginger is also mostly used.
11. Turkey Berries (Abeduruin or Kwahu Nsosuain)
These berries, known for their bitterness, are used to flavor dishes like peanut sauce, egg stew, and chicken soup while offering numerous health benefits.
12. Grains of Paradise (Efom Wisa)
Similar to pink peppercorn but with a fruity fragrance, grains of paradise serve as a savory alternative to black pepper, enhancing the flavor of soups, salads, and various dishes.
13. Scotch Bonnet (Kpakpashito)
Adding both heat and flavor, Scotch bonnet peppers are a key ingredient in marinades, sauces, and grilled meats, contributing to Ghanaian dishes’ signature spiciness.
14. Guinea Cubeb (Esoro Wisa/Uziza Seeds)
Known for its sharp, spicy flavor, Guinea cubeb resembles black peppercorns and is used in soups, stews, porridges, and beverages, imparting a unique taste to Ghanaian cuisine.
15. Cumin Seeds (Nketenkete/Nkitinkiti)
Offering warm, earthy flavors with a hint of citrus, cumin seeds are a common ingredient in spice blends and are used to add depth to rice dishes, stews, bread, and barbecue sauces.
