Ghanaian Sweet foods
Etor is a popular dish in south Ghana, prepared with plantain and/or with yam boiled and mashed, and mixed with palm oil. Groundnuts (peanuts) and eggs are used to garnish the dish.
There are many sweet local foods which have been marginalized due to their low demand and long preparation process. Ghanaian sweet foods (or confectionery) may be fried, barbecued, boiled, roasted, baked or steamed.
Fried sweet foods include cubed and spiced ripe plantain (kelewele) sometimes served with peanuts. Koose made from peeled beans (and its close twin Acarajé or akara made from beans which is not peeled), maasa, pinkaaso, and bofrot/puff-puff(made from wheat flour); kuli-kuli, dzowey and nkate cake (made from peanuts); kaklo and tatale (ripe plantain fritters); kube cake and kube toffee (made from coconut); bankye krakro, gari biscuit, and krakye ayuosu (made from cassava); condensed milk, toffee, plantain chips (or fried plantain)and wagashi(fried farmer’s cheese) are fried Ghanaian savory foods (confectionery).
Kebabs are popular barbecues and can be made from beef, goat, pork, soy flour, sausages and guinea fowl. Other roasted savoury foods include roasted plantain, maize, yam and cocoyam.Steamed fresh maize, Yakeyake, Kafa, Akyeke, tubani, moimoi (bean cake), emo dokonu (rice cake) and esikyire dokonu (sweetened kenkey) are all examples of steamed and boiled foods whilst sweet bread, (plantain cake), and meat pie similar to Jamaican patties and empanadas are baked savoury foods. Aprapransa, eto (mashed yam) and atadwe milk (tiger nut juice) are other savory foods. Gari soakings is a modern favorite. It is a blend of gari (dried, roasted cassava), sugar, groundnut (peanut) and milk.