In Ghana, breakfast choices vary depending on the nature of one’s occupation. White-collar workers typically opt for a lighter breakfast to kickstart their day, usually consisting of a comforting cup of tea or a delightful chocolate drink. They complement these beverages with nourishing porridge, accompanied by either bread or biscuits (Koko with Koose/Bread ).
On the other hand, manual workers, who require a substantial amount of energy for their physically demanding tasks, prefer heartier options. For them, a more filling breakfast is essential, and they often go for dishes like plain rice or beans served with flavorful sauce or stew.
One popular and traditional breakfast meal in Ghana is the delightful combination of “Koko” (Corn Meal Porridge) with “Koose” (Bean Cake) or bread. This beloved dish is primarily enjoyed during breakfast hours, but it can be savored at any time of the day. Notably, queues are a common sight in Ghana, and among the most common queues is the one for “koko.”
The preparation of this dish involves fermenting corn dough for approximately three days to enhance its taste and richness. Unfermented corn dough tends to leave a sharp and sour taste in the mouth, so the fermentation process is essential for creating a more pleasant flavor profile. The cornmeal porridge, known as “koko,” is complemented by delectable bean cakes or bread, offering a delightful blend of flavors and textures.
For Ghanaians, the experience of savoring this traditional breakfast dish is a cherished part of their cultural heritage, and it embodies the diverse culinary delights that contribute to Ghana’s vibrant food culture.