Ghanaian cuisine consists mainly of thick stews, sauces or soups with meat accompanied by starchy staple foods, such as rice or boiled yams. Some other staples include cassava, plantain, millet, sorghum, beans, maize, cocoyam leaves and sweet potatoes. Diets tend to vary depending on location.
Some of the most popular Ghanaian stews are based on fish, wild mushrooms, peanuts, eggplant, okra or bean leaf. Other variations include a stew made from fish and tomatoes and a spinach stew featuring either chicken or fish. Rice and beans is also a common food in Ghana, and often it is made with indigenous leaves to color it a purplish brown.
Ghanaian cuisine is known for its strong seasonings. Some spices that are used to flavor dishes include cayenne pepper, ginger, curry, garlic, nutmeg, thyme, basil, sumbala, chili peppers and onions. The base of most soups and stews are made from broth, tomatoes, chili peppers and onions.
Common proteins used in Ghanaian cuisine are goat, sheep, pork, beef, chicken and fish. It is not unusual for many different kinds of meat to be featured in one dish. Some less common meats used in Ghanaian cuisine include periwinkles, snails, octopus, crab, duck, grubs, offal and pig's trotters.