Welcome to the new home of A Chef's Tour. Bigger, bolder and tastier than ever.

Accra

Charcoal glows beneath skewers of suya, peppers sizzle in bubbling palm oil and mortars echo as fresh shito is pounded by hand.

Pounding fufu.
No. 215Pounding fufu.Accra, 2026

01  Food tours

Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Accra.

Makola Flavours
Lunch Food TourNo. 001

Makola Flavours

Accra

US $49(NEW)

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

4 HoursMultiple Tastings

02  Meet the tastemakers

The local food experts who help us research, refine and lead every A Chef's Tour.

Ernest Hoffman

head guide

Bright Oppong

guide

Kephas Amponsah

guide

03  Field archive

Archived photographs from our tours and the Accra food scene that tell you what the city actually tastes like.

Ghanian table spread.
No. 990Ghanian table spread.Accra, 2026
Sipping plam wine.
No. 305Sipping plam wine.Accra, 2026
Waakye on banana leaf.
No. 986Waakye on banana leaf.Accra, 2026
Preparing fufu.
No. 259Preparing fufu.Accra, 2026
Market produce.
No. 468Market produce.Accra, 2026
Colourful peppers.
No. 237Colourful peppers.Accra, 2026
The sugarcane lady.
No. 206The sugarcane lady.Accra, 2026
Red snapper supper.
No. 545Red snapper supper.Accra, 2026
Charcoal-grilled fish.
No. 471Charcoal-grilled fish.Accra, 2026
Stoking the fire.
No. 957Stoking the fire.Accra, 2026
Market fry.
No. 609Market fry.Accra, 2026
Ghanian dried fish.
No. 194Ghanian dried fish.Accra, 2026
Morning market pitstop.
No. 082Morning market pitstop.Accra, 2026
Tuo zaafi.
No. 185Tuo zaafi.Accra, 2026
Poloo coconut biscuits.
No. 106Poloo coconut biscuits.Accra, 2026
Mpotompoto yam and vegetables.
No. 269Mpotompoto yam and vegetables.Accra, 2026
Spiced waakye.
No. 018Spiced waakye.Accra, 2026
Market vendor.
No. 027Market vendor.Accra, 2026
Smoky meat on the barbecue.
No. 921Smoky meat on the barbecue.Accra, 2026
Samira, drink's vendor.
No. 546Samira, drink's vendor.Accra, 2026
Goat skewers.
No. 885Goat skewers.Accra, 2026
Bubbling oil.
No. 439Bubbling oil.Accra, 2026
Banku dough.
No. 075Banku dough.Accra, 2026
Grilled red snapper.
No. 928Grilled red snapper.Accra, 2026
Makola Market.
No. 845Makola Market.Accra, 2026
Serving lunch.
No. 610Serving lunch.Accra, 2026
Plantain with ginger and nuts.
No. 665Plantain with ginger and nuts.Accra, 2026
Beef soup with maize dumpling.
No. 515Beef soup with maize dumpling.Accra, 2026
Black eyed beans, ground cassava.
No. 199Black eyed beans, ground cassava.Accra, 2026

Jollof rice fired in the pot, fufu pounded to elastic, banku sour dough with tilapia, shito hot pepper paste. Ghana cooks West African at its most rhythmic.

04  The pantry

  • Palm oil, red unrefined oil at the base of Ghanaian stews
  • Shito, dark fried chilli, dried shrimp and ginger paste
  • Grains of paradise, peppery West African seed
  • Gari, roasted cassava granules for eba and side snacks
  • Kpakpo shito, tiny green chillies pounded into fresh salsa

05  In the kitchen

  • Cooking jollof rice in a single pot until the base scorches lightly
  • Pounding fufu from cassava and plantain with a rhythmic wooden pestle
  • Fermenting banku corn dough for the sour smoky loaves
  • Frying kelewele spiced plantain cubes in palm oil
  • Blending shito pepper sauce dark for the household jar

06  Eat this first

  • Jollof rice, tomato-red rice with grilled chicken and shito on the side
  • Waakye, rice and beans plate topped with gari, spaghetti and stew
  • Banku and tilapia, fermented corn dough with grilled fish and pepper sauce
  • Kelewele, spiced ginger-and-chilli plantain cubes fried in palm oil
  • Fufu with light soup, pounded cassava dumpling in pepper and fish broth
Map of Accra

Field Guide

Our curated eating guide to Accra. Independent spots chosen by our local tastemakers.

Coming soon

08  Stories

Dispatches from the kitchens of Accra.

What happens inside a hammam kitchen

A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.

The bread that fed the medina

Field report

The bread that fed the medina

Learning to pour mint tea

Field report

Learning to pour mint tea

10  Field Notes

Quick field notes to help you get accustomed to Accra.

Cut sugarcane.
No. 497Cut sugarcane.Accra, 2026
1

Weather

Warm and humid year-round with two rainy seasons (April–June, September–October). The Harmattan wind blows dry, dusty air across the city from December to February. Visibility drops but temperatures ease.

2

Currency

The Ghanaian cedi (GHS). Cash is king at markets and street food stalls, while hotels and mid-range restaurants take card. ATMs are common in the city centre but can run out on weekends.

3

Language

English is the official language and widely spoken. Twi and Ga are the everyday street languages. Greeting someone with a smile and a handshake goes a long way.

4

Etiquette

Always use your right hand to eat, pay, or exchange things, the left is considered unclean. Ask before photographing people and sacred sites.

5

Getting around

Trotros (shared minibuses) are the local backbone but confusing for visitors; Uber, Bolt, and Yango all work reliably. Traffic in the city centre is heavy, build in extra time.

6

Prayer

A mix of Christian and Muslim prayer. Churches fill on Sunday mornings and the call to prayer sounds from mosques five times a day. Many shops close for a few hours on Sunday.