The Ghanaian Minaret

With the sighting of the crescent moon signalling the arrival of the Ramadan month comes the excitement that greets Muslims in Ghana.

It is the season when Ghana’s diverse culinary heritage shines as food markets buzz with an extra layer of excitement and street corners transformed into mini food hubs get filled with the aroma of iftar (breaking fast) staples.

If you’ve ever wandered through the market of a predominantly Muslim community like the Nima Market in Accra during Ramadan, you know exactly what I mean. The usual hustle and bustle takes on a new energy.

Let’s take a journey through some of Ghana’s Ramadan favourite bites and sips that are filled with history, culture, and a little bit of childhood nostalgia.

Ramadan Foods

Koko—The Ultimate Iftar Starter

If you grew up in Ghana, chances are your Iftar has featured a steaming bowl of Hausa Koko, a spiced millet porridge with hints of ginger and cloves.

The food is a live wire to many Ghanaians irrespective of their religious background. It has for many years energised the Ghanaian workforce, serving as a dependable and affordable nutrient source for breakfast.

In Ramadan, the relevance and demand for Koko reach a crescendo as it is valued in almost every Muslim home and mosque that hosts an iftar.

Koko can be taken with a slice of bread or kose and can be embellished with groundnut, milk, and slight sugar to give it a rich and tasty look.

Kunun Kanwa—The Savoury Millet Porridge

Less sweet than its cousin Hausa Koko, Kunun Kanwa has a slightly salty taste and a velvety texture due to the addition of “kanwa, a naturally occurring alkaline salt that is used in West African cooking and traditional medicine.

It’s the kind of drink that feels like home, familiar, warm, and deeply satisfying, especially when paired with Kose or masa.

In predominantly Muslim communities, women are often seen wrapped in vibrant cloth ladling out warm kunun Kanwa as others flip golden rounds of masa on sizzling pans.

Alele

Also known as Moi Moi, it is a bean-based dish whose popularity transcends the borders of Ghana. It can be found in some parts of Nigeria, Burkina Faso, and even Sierra Leone.

Interestingly, the food only seems to come to the mind of many Ghanaians only in the Muslim month of Ramadan.

Though a meal on its own, it is often taken with porridge to break the fast for the day.

The dish is prepared with ingredients such as palm oil and crayfish, pepper, and has room for other ingredients such as eggs.

Koose—The Savoury Fried Beans Cake

Koose, crispy, golden deep-fried black-eyed pea fritters, is the perfect companion for Hausa Koko. It can be taken solo or sandwiched between bread, offering that crunchy sound with every bite.

Over the years, the culinary skill for koose has evolved, with some infusing egg into the fritters.

Pinkaso—The Savoury Ramadan Doughnut

Pinkaso is that deep-fried indulgence that makes every iftar feel complete. Think of it as Ghana’s answer to a savoury doughnut, crispy on the outside, fluffy on the inside, and sometimes spiced with chilli peppers or sugar for an extra kick.

It can be taken with porridge or any local chilled soft drink for that matter.

The best part? You’ll find it sizzling fresh at Ramadan night markets, sold by the same women year after year, their skill passed down through generations.

Maasa—The Rice Cake with a Story

Maasa has a special place in our heart, not just because of its pillowy-soft texture but also because of the childhood memories attached to it. My aunt once shared a beautiful story: banana sellers, eager to offload their ripe bananas, would sell them to maasa makers at a discount.

By morning, children would line up for freshly made banana maasa, a treat that still brings a smile to my face. Although maasa is most commonly enjoyed sweet with sugar, some savoury maasa with miyan taushe (pumpkin and groundnut soup)—a match made in heaven.

Balango & Suya—The Late-Night Sizzle

As the night stretches on and Tarawih prayers conclude, the streets come alive again, but this time, it’s the unmistakable aroma of grilled meat that takes centre stage.

The scent of freshly grilled balango fills the air, drawing hungry night owls looking for a late-night feast.

Balango, thinly sliced, spice-rubbed beef, is grilled over open flames until smoky and tender. It’s a Ghanaian speciality, and during Ramadan, it becomes a must-have late-night snack, often paired with chewy bread or eaten straight from the brown paper it’s served in. Don’t forget to ask for extra Yajin Kuli-kuli!

Right next to the balango grills, suya sellers fan the flames beneath skewers of spicy, nutty beef, chicken, and gizzard, dusted in a blend of ground peanuts, pepper, and secret spice mixes. The best suya is found at night, served with sliced onions, making it the perfect post-iftar indulgence.

Ramadan Beverages

Sobolo—The Ultimate Thirst Quencher

No Ramadan in Ghana is complete without a chilled glass of Sobolo, the vibrant hibiscus drink that cools you down instantly after a long day of fasting.

Made from dried hibiscus petals, ginger, cloves, and sometimes pineapple or other spices, Sobolo has a refreshing tartness that balances the richness of iftar meals.

Its deep red colour and natural health benefits, like aiding digestion and boosting hydration, make it a staple in many households.

During Ramadan, Sobolo sellers pop up at markets and street corners, offering bottles of this beloved drink, often sweetened with sugar or honey.

Whether served cold with ice or infused with extra spices for warmth, Sobolo is the perfect way to break your fast.

Lamurgine/Lamurgee—(Hausa Beer)

If you’ve never had Lamurgine, you’re missing out! This spiced tamarind, infused with ginger and sometimes sweetened with sugar, is the kind of beverage that brings instant relief after a long fast.

It’s slightly spicy and always hits the spot, especially on days when fasting-induced hydration has taken a toll on you.

It is a sweet, tangy, tart, spicy, and very refreshing beverage that contains high levels of tartaric acid, providing not just a zing to the taste buds but also evidence of powerful antioxidant action zapping harmful free radicals floating through your system.

Zomkom

Zomkom is a fermented sweet drink originally from Burkina Faso, a neighbouring country to Ghana in the North. Zom means flour, and “kom” means water in the Mossi, an indigenous language of Burkina Faso that is also spoken in parts of the Northern region.

The drink made of millet is often described as the cousin of Lamurgee due to its spicy nature and is mostly enjoyed at iftar.

It can be accompanied by a slice of bread, masa, or pinkaso.

Fura—The Nutritious Energy Booster

Made from spices and millet, fura is cooked and shaped into small balls. Fura is blended with milk or “nono,” a fermented milk drink that is popular among the Fulani and Hausa communities of West Africa.

The creamy, nourishing drink is perfect for replenishing energy after a long day of fasting.

The best fura comes from the women who have been making it for years, their hands rolling each ball with care, ensuring the right balance of spice and texture.

Brukina—The Chilled Delight

Brukina, or degue, is one of those modern Ghanaian favourites that feels like it was made for Ramadan. A delicious blend of millet couscous, sugar, sometimes vanilla, coconut or pineapple essences, and chilled creamy yoghurt.

Most probably introduced to Ghana by Sahelian migrants from Mali, Burkina Faso, and Niger. It’s a must-have for anyone craving something refreshing.

During Ramadan, street vendors can be seen as early as dusk setting up coolers filled with brukina. It’s a must-have for anyone craving something refreshing.

Where Tradition Meets Business

One of the best things about Ramadan in Ghana is how it transforms everyday spaces into food havens. Markets like Nima, Madina, and Kumasi Central Market become hotspots for these traditional delicacies.

Some of these food businesses only appear during Ramadan, women who, for one month, set up stalls in front of their homes, selling food that generations before them perfected.

It’s in these moments while watching masa sizzle, sipping sobolo with friends, or breaking fast with a bowl of Koko that the true spirit of Ramadan shines.

It’s not just about the food; it’s about the memories, the community, and the stories that come with every bite.

Want to try making some of these Ramadan staples yourself? I’ve got you covered! Check out my YouTube channel for easy-to-follow recipes that bring these flavours to your kitchen.

The writer is a chef and the creator of Indulge With Iti! As a classically trained chef, She always believed that food is not just nourishment, but a bridge to culture, history, and shared experiences.

“My passion for cooking started at home, inspired by rich West African influences and a love for bold, comforting flavours. Whether you’re here to learn, experiment, or simply indulge, I’m excited to have you as part of the Indulgers community.

“Find our recipes on YouTube and at indulgewithiti.com. Let’s cook, indulge, and create lasting food memories together!“