Ghana

The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking. Hkatenkwan, or nkatenkwan, is a tasty version of the dish enjoyed in Ghana. Chicken, sometimes smoked fish, and vegetables simmer in a tomatoey broth. Towards the end of cooking, the broth is thickened with peanut butter. This rich, filling stew is traditionally served with hard-boiled eggs and various condiments to sprinkle over the top. Peanuts are known as groundnuts in Africa. Read more »

Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, it is believed by some to be the origin of Cajun jambalaya. The Gambian version is called benachin. Also spelled jolof or djolof rice. Read more »