If you ever want to travel across Ghana without hopping on a bus or trotro, just grab a spoon. Because Ghana doesn’t just serve soup—it simmers its identity in it. Each region has a signature bowl that speaks volumes about its people, culture, and comfort food priorities. Ready for a delicious tour?
1. Greater Accra: The Reign of Light Soup (Nkrakra)
Accra plays no games when it comes to light soup. A thin, spicy broth often paired with goat meat or fresh fish, it’s light on the look but heavy on the heat.
Best with: Fufu, rice balls, or even plain rice
Where to find it: Chop bars around Osu, Kaneshie, and Madina
Fun fact: Don’t call it “watery soup” unless you want an elder to chase you with a ladle.
2. Northern Ghana: Groundnut Soup Royalty
From Tamale to Bolgatanga, groundnut soup is king. Rich, nutty, and slightly sweet, it’s the creamy hug your stomach didn’t know it needed.
Best with: Tuo Zaafi (TZ), rice balls, or boiled yam
Meat pairing: Guinea fowl, beef, or smoked fish
Vibe: Eat it slowly, or risk the “burn-your-throat-but-it’s-worth-it” experience.
3. Western Region: Palm Nut Soup (Abenkwan)
In Takoradi and the surrounding areas, it’s all about palm nut soup—deep orange, rich, and dangerously addictive. When cooked right, the oil sits perfectly on the surface like royalty.
Best with: Fufu, banku, or kenkey
Flavor profile: Earthy, tangy, and smoky
Add-ons: Snails, smoked fish, or cow skin (wele)
Warning: You will lick your fingers. Publicly.
4. Volta Region: Fetri Detsi (Okro Soup, Ewe-style)
Volta has taken okro to new heights with fetri detsi—a thick, greenish delight that slides so perfectly, it practically dances down your throat.
Served with: Akple, banku, or agbeli kaklo
Protein options: Tilapia, goat meat, or crab
Texture game: Slimy—but proudly so. No shame in the game.
5. Central Region: Ebunuebunu – The Green Masterpiece
Ebunuebunu is Ghana’s green gold, made from cocoyam leaves, smoked fish, and traditional spices. The Denkyira and Fante people take serious pride in this soup.
Pair with: Fufu, boiled yam
Scent game: Like forest magic
Meat flex: Smoked snails, crab, or bush meat
Pro tip: Don’t eat this on a first date unless you plan to marry them.
6. Ashanti Region: Goat Light Soup With a Twist
While Accra light soup is hot, Ashanti light soup goes a level deeper—with more herbs and often includes whole garden eggs or turkey berries (kwahu nsusua).
Soup secrets: Every Ashanti woman’s version is “the best,” so don’t argue.
Best with: Pounded fufu—the real deal, no machines involved
Mood: You’ll need a nap afterward. And a story to tell.
7. Upper West & Upper East: Local Chicken Soup (Apɔ)
Fresh, native chicken—tough, flavorful, and cooked slowly—is the pride of the North. The soup is often simple but made with love and real firewood heat.
Eaten with: TZ, millet tuo, or boiled yam
Flavor kick: Natural and rustic
Meat warning: Don’t expect soft KFC chicken. This one will test your teeth.
Bonus Stop: Ghanaian Soup Etiquette (Do’s and Don’ts)
✔ Wash your hands before diving in
✔ Don’t ask for a spoon unless you really must
✔ Chew meat with caution—bones are part of the journey
✔ Always accept second helpings—it’s rude not to
Ready to Travel with Your Taste Buds?
If you can’t visit all 16 regions today, why not just eat your way through them? Find a trusted chop bar or let your Ghanaian friend’s grandma serve you soup the way the ancestors intended. Just don’t wear white, okay?
🔗 Related Reads on Tourispot Ghana
- 👉 A Tourist’s Guide to Ghanaian Street Food
- 👉 How to Eat Fufu Like a True Ghanaian
- 👉 Most Beautiful Villages in Ghana Worth Visiting
In Ghana, soup is not just food—it’s a way to feel at home. It tells stories of heritage, community, and firewood flavors. So whether you’re sipping Ebunuebunu or slurping okro, just know you’re tasting centuries of delicious culture.