9 Ghanaian Breakfast Dishes to Try

Waakye reminds me of similar dishes like red beans and rice.

However, here, the color doesn’t come from the beans. It comes from sorghum leaves which gives the dish its purplish color.

Black-eyed peas paired with rice make this a filling and protein-rich way to start the day. 

Tom Brown is a popular porridge dish served in the morning. Several types of grain are used to make the dish.

What’s most important is the toasting process. The grains are heated until golden brown, bringing out sweet and toasty notes.

I like that this dish is easy to customize to personal preference by adding sweeteners and spices of your choice. 

Another morning porridge served with bean cakes, Hausa Koko and Kose provides a protein-rich but vegan meal to start the day.

I love the bean cakes in this recipe. They are light and addictive!

Before starting this dish, consider the process will require at least a day since some things will need to sit overnight.  

These savory pancakes are similar to other products made from potatoes.

Tatale uses ripe plantains to bring sweetness to the cakes, contrasting with spicy elements like garlic powder, cayenne, and fresh ginger.

These delicious pancakes were one of the fastest recipes for me to make since it’s similar to other recipes I’ve made.

Akla, or bean fritters, provide another spicy option when it comes to Ghanaian breakfast food.

Spicy components in the dish include ginger, garlic, and scotch bonnet pepper, but I’ve successfully substituted this for a different hot pepper if these are too spicy.

While this recipe is easy to make, budget some extra time since the beans need to soak overnight.

Rice Water is another popular porridge with only a few simple ingredients.

To me, this felt like a lighter version of a rice pudding. More water is used in the cooking process, though sweeteners and evaporated milk are added to the dish when it’s ready to serve.

Nutmeg and other spices add some flavor to this rice-forward dish.

Nearly every culture has its version of the doughnut, and the Bofrot is Ghana’s form of the tasty breakfast treat.

These deep-fried goodies use white wine, nutmeg, and vanilla to create the fluffy texture and layer of flavor I haven’t tasted in other doughnuts.

Extra sweetness is added to these treats through the cinnamon sugar coating. 

This breakfast porridge is made from ground roughly ground corn, which you can boil to your preferred consistency.

The corn should be a soft texture but still has some body. Add milk and sugar to complete this dish.

I thought Oblayo was faster to make than similar dishes on this list.

Ghanaian cuisine includes a lot of dishes with a porridge consistency. Koko is another example, but it has a texture I thought was similar to pudding.

Since the pudding sits overnight, it takes a little extra time to prepare, but it helps it take on a sour flavor contrasted with other spices in the dish.