Cuisine of Ghana Nourishes a Kundalini Yogi

                            Have you tried Ghanaian cuisine? It’s exquisite!

When you join Krishna Kaur and Ram Singh in Ghana for Level 2 teacher training, not only will the yoga revitalize and the company uplift; but the food will bring deep nourishment for the body and soul.

Here are some typical vegetarian Ghanaian dishes that we could eat:

  • Ghanaians eat lots of cassava, plantain, tomatoes, yams, cocoyam, millet, beans, taro, corn. Feel assured we’ll enjoy grilled vegetables with fermented corn and cassava dough with lots of hot spices and peppers diced with onions and tomatoes. We might eat ground nut soup, ayoyo soup, or okra soup. For sure there will be tomato soup.

Ghanaian cuisine uses herbs and spices that include thyme, garlic, onion, ginger, pepper, curry, nutmeg, sumbala, and prekese.

Red-red is a filling traditional dish that consists of cowpea beans boiled to make a broth, served with palm oil and soft, fried plantains. It is one of the Ghanaian dishes that doesn’t use a lot of spice because the main taste comes from the ingredients it’s served with – it can also be dished up with garri to make it even more hearty.

Fufu is a staple food across West Africa, but in Ghana it is made by pounding a mixture of boiled cassava and plantains into a soft sticky paste to go along with aromatic and spicy tomato soup. Fufu is also found in Northern Ghana where it is made with yam.

Below is a recipe you may try at home. This dish is called Waakye (pronounced waa chay). The recipe calls for red beans or black-eyed peas. The red beans give your body calcium, magnesium and potassium it needs.

The millet leaves will fortify the dish with alkaline protein.  Also, millet supports healthy function of the spleen and kidneys. Households all over Ghana prepare this as a staple in their diet.

Recipe for Waakye

  • 1 cup long grain rice
  • 2 (14 oz) cans red beans (or black-eyed peas)
  • A dozen leaves of dried millet (waakye)
  • Salt


  1. Put the dried leaves of millet in 1 quart of boiling water for 15 minutes until the water is well colored. Remove the waakye leaves and stir.
  2. Rinse the rice in water a couple times.
  3. In a pot, pour 2 cans of beans (without the water) and the rice.
  4. Pour the colored water on the rice and beans. Add water if necessary.
  5. Cover and cook for 15 minutes or until the rice is cooked and has absorbed all the water. Season with salt.

There is a traditional Ghanaian grace some may say before partaking in the meal. It is an acknowledgment of our sacred connection and gratitude to the Earth:

Earth, when I am about to die
I lean upon you.
Earth, while I am alive
I depend upon you.

Krishna welcomes you to Ghana to experience this incredible culture alongside kundalini yogis from around the world