peeled cassava powder usually served alongside groundnut soup, consisting of a variety of meat such as tripe, lamb, or smoked served Fufu—pounded cassava and plantain, pounded yam and plantain, or pounded cocoyam/taro. This side dish is always accompanied by one of the many varieties of Ghanaian soups. Gari—made from cassava. Often served with Red red, a fish and black-eyed pea stew, or shito and fish. Attiéké or Akyeke—made from cassava and popular among the Ahanta, Nzema and Akan-speaking people of Ivory Coast. Plakali—made from cassava and popular among the Ahanta, Nzema and Akan-speaking people of Ivory Coast. Yakayake - made from steamed grated cassava is a favourite among the Ewe people.It is eaten with various stews or soups. Foods made with beans A deviation to the starch and stew combination are Red red and tubaani, primarily based on vegetable protein (beans). Red red is a popular Ghanaian bean and fish stew served with fried ripe plantain and often accompanied with gari, fish and pulses. It earns its name from the palm oil that tints the bean stew and the bright orange color of the fried ripe plantain. Tubaani is a boiled bean cake, called moin moin in Nigeria. Foods made with yam Ampesie—boiled yam. It may also be made with plantain, cocoyam, potatoes, yams or cassava. This side dish is traditionally eaten with fish stew containing tomatoes, oil and spices. Yam fufu—fufu made with yam instead of cassava or plantain or cocoyam, this soft dough is traditionally eaten with Ghanaian soup. It is popular in Northern and southeastern Ghana. Mpotompoto (yam casserole or porridge)—slices of yam cooked with much water and pepper, onions, tomatoes, salt and preferred seasoning. Soups and stews Most Ghanaian side dishes are served with a stew, soup or mako (a spicy condiment made from raw red and green chilies, onions and tomatoes (pepper sauce). Ghanaian stews and soups are quite sophisticated, with liberal and delicate use of exotic ingredients, a wide variety of flavours, spices and textures. Vegetables such as palm nuts, peanuts, cocoyam leaves, ayoyo, spinach, wild mushroom, okra, garden eggs (eggplant), tomatoes and various types of pulses are the main ingredients in Ghanaian soups and stews and in the case of pulses, may double as the main protein ingredient. Beef, pork, goat, lamb, chicken, smoked turkey, tripe, dried snails, and fried fish are common sources of protein in Ghanaian soups and stews, sometimes mixing