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Ethiopian Food Vs. Ghanaian Food: Which Country Has A Better Cuisine?

Ethiopian food and Ghanaian food are two types of cuisine that originate from two countries on two opposite sides of Africa.

Though both share some similarities from African cuisine, there are also many differences between the dishes they offer.

In this article, we will explore how these two cuisines differ from each other in terms of ingredients, flavors, as well as cooking methods.

Let’s check it out!

What is special about Ethiopian food?

Ethiopian food is a diverse cuisine that has been around for thousands of years.

It is influenced by different cultures in the world, mainly from African, Indian, and Arabic cuisines.

Ethiopian food is often spicy and flavorful, but it can be mild depending on the dish and the cook.

Injera is a staple in Ethiopian cuisine and some surrounding countries.

It is a type of flatbread made from teff flour and served with all Ethiopian food for dipping or scooping up bites of stews or soups.

It has a slightly sour taste but doesn’t affect your stomach acidity so you can eat as much as you want.

Red meat is widely consumed in Ethiopian cuisine, including beef, mutton, and goat.

Since this is a landlocked country without any coastline, people mainly eat meat with vegetables and legumes in their daily meals instead of seafood.

Ethiopians also focus on using a variety of aromatic and hot spices, such as cinnamon, cardamom, black pepper, cumin, cloves, and pepper.

What is special about Ghanaian food?

Ghanaian food is a cuisine that originated in Ghana, a country located in West Africa.

Although this is a small country with over 25 million people, its cuisine is rich with staple foods are maize (corn and rice), yams (sweet potatoes), and beans.

These ingredients have been important to Ghanaians since before colonization by European countries.

Some cultures find Ghanaian rice easier to eat than traditional African grains like sorghum or millet.

Ghanaian cuisine is also diverse in protein options.

They eat different kinds of meat, including red meat like beef, pork, lamb, goat, organ meat, poultry like chicken and turkey, and seafood like fried fish.

These ingredients are usually slow-cooked in soup or stew recipes.

They use palm oil to cook their food instead of butter or other kinds of cooking oil.

The reason is this type of oil is the most important edible oil crop in this country, with nearly 90% of the country’s palm oil farms being owned by small-scale farmers.

What are the differences between Ethiopian food and Ghanaian food?

Although Ethiopian and Ghanaian cuisines are part of African cuisines, they differ in many ways, mostly because of their difference in geographic locations.

Here are some typical distinctiveness between the two cuisines:

Ethiopian food is spicier than Ghanaian food

Ethiopian food is more flavorful than Ghanaian food.

Ethiopian cuisine tends to be spicier and uses different blends of heating spices like cinnamon, red chili pepper, ginger, or cloves, which give a richer flavor palate in contrast with the lighter tastes favored by Ghanaians.

Ethiopian food is usually served with injera, while Ghanaian food is served with rice

Injera, a type of flatbread made from sourdough, is a staple in Ethiopian cuisine.

It is served alongside various stews and soups, easy to pick up with their hands.

On the other hand, Ghanian staples are maize and yams, which are usually steamed or cooked in stew recipes to achieve a paste form.

Ethiopian food heavily relies on red meat, while Ghanaian food is more diverse with different kinds of meat and seafood

Ethiopia is a landlocked country without any coastal area, therefore, their main protein is from red meat like beef, goat, or mutton.

Meanwhile, Ghanian food is varied with seafood and other meats, including both white meat like chicken or turkey and red meat like beef, pork, lamb, goat,…

Ethiopians use niger seed oil and sesame oil to cook whereas Ghanaians mainly use palm oil

Ghana is famous for its palm oil production.

This type of cooking oil is widely used throughout the country.

Meanwhile, niger seed oil or sesame oil are used in Ethiopian cooking instead because they have more access to these kinds of cooking oil.

What are the similarities between Ethiopian food and Ghanaian food?

Ethiopian food and Ghanaian food also share some likenesses, as mentioned below:

Both cuisines focus on stews, vegetables, and red meat

Two cuisines have a love for stews that are made from vegetables and red meat.

Some popular types of vegetables in Ethiopia and Ghana are carrots, onions, mushrooms, cabbages, tomatoes, beets, potatoes, lentils, and beans.

Red meat like beef, mutton, and goat are also widely used in these two cuisines.

Ethiopian food and Ghanaian food are not as popular as other cuisines in the world

Another similarity between Ethiopian food and Ghanaian food is that they are not really popular worldwide.

Ethiopian and Ghanaian cuisines might be well-known within African countries, however, they are often overlooked in other states in the world.

Which one is better?

Which one is better? That’s up to you.

What we can say, however, is that both of these cuisines offer a variety of dishes and flavors for each type of customer.

If you’re looking for something spicy or more on the sweet side, there are plenty of options in either cuisine.

So when it comes down to deciding which African food will taste best for your palette: Ethiopian or Ghanaian, be sure to try them both before making an informed decision.

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