Cassava and kontomire stew mixed with koobi, tomato, onion, red pepper, and palm oil are still on top of the league table when it comes to Ghanaian local dishes. Perhaps, foreign dishes are the main reason why many of the youth today don’t even know dishes like akaw, cooked cassava, and mashed coco yam.
The influx of foreign dishes has undermined most of the locally produced dishes that are free from expired food and toxicity. Try to taste cassava dish with kontomire stew with red oil.
