Elevated risk
Zoe Adjonyoh’s seafood shito (Guardian batch)
A seafood shito variant by Zoe Adjonyoh, using dried prawn and smoked fish in a cooked chilli and onion base.
Ghana
Recipes by the places recorded in their sources.
Ghana
Elevated risk
Shito
Shito is a hot Ghanaian pepper condiment with fish-rich, oil-cooked and fresh pepper forms; this measured version follows a recipe collected in Ghana’s Northern Region.
High risk
Momone
Momone is a Ghanaian salted and fermented fish condiment made from varied marine fish. Historical surveys describe both semi-dried and drier products, with salting and drying methods differing across coastal communities.
High risk
Koobi
Koobi is Ghanaian salted and dried tilapia. Sources differ on the brief ripening stage and drying period, and do not establish a single validated household process. This entry records documented variants and their limits.
Elevated risk
Agbelima (Ghanaian fermented cassava dough)
Ghanaian sour cassava dough fermented with traditional inoculum and drained during fermentation. It is used as a base for cooked foods such as banku and akple; process variants and safety outcomes differ.
Ghanaian tea bread
Lightly sweet Ghanaian wheat loaves with nutmeg, a long single proof and a crisp warm crust.
Elevated risk
Smoked fish and agushie stew
Ghanaian agushie stew combines melon-seed paste with tomatoes, peppers, palm oil and smoked fish, and is served with rice, yam or plantain.
Ablo (rice-based steamed bread)
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.