Ghanaian cuisine: what you need to know

1) Peppers are used liberally in most dishes, to add flavour and essentially heat - sometimes with enough intensity to fuel a NASA rocket! Ghanaian's are serious about pepper, but don't worry, we'll start off lightly.
2) Ghanaian food is often characterised by two elements, a simple carbohydrate and a protein - like the household staple - Banku and Okra stew - Eh?! I hear you cry! Don't worry, you'll learn about all the complex and interesting names of dishes soon - I need to break ya in slowly!
3) Fish features heavily, especially dishes from the Accra region which is near to the coast. Buying meat is considered a sign of wealth
4) It's actually very simple, all the work comes from the preparation using key methods like pounding, frying and stewing.
5) Ghanaians like to eat with their hands - messy, hmmm...i'm inclined to agree, but it makes it all the more authentic and fun.
6) Tomatoes, fresh garlic and onions...other staple ingredients. It's nice to feel a sense of familiarity with produce we all know and love with a cuisine we may know nothing about.
7) Ghanaians eat in 'spots' rather than restaurants, which are homely, no frills affairs serving home fresh food at literally give-away prices.
8) Cocoa is Ghana's second largest export, but surprisingly, cocoa features in virtually none of Ghana's cuisine.
9) Street food is big business in Ghana, especially in the cities. Stews, Kebabs, snacks and local pastries can all be found from road side hawkers to women on foot balancing large food laden troughs on their heads - a sight to behold!
10) Ever had Chinese food Ghanaian style? No, of course not, it's as crazy as having sushi with chips and tomato sauce, but it exists and you'll see how!