Jumah’s Corner highlights a mix of traditional West African dishes

22 May 2026. Tasting the Forgotten - the future of forgotten foods and neglected and underutilized species (NUS)

This menu from Jumah’s Corner highlights a mix of traditional West African dishes, especially from Ghana, with a focus on millet, sorghum, black-eyed beans, yam, tropical fruits, and natural drinks. Many of the dishes are nutritious, plant-based or plant-forward, and rooted in indigenous food traditions.

Koko – Millet Porridge

Koko is a traditional Ghanaian breakfast porridge made primarily from fermented millet flour, giving it a slightly sour taste and smooth texture. It is often flavored with ginger, cloves, and sometimes pepper for warmth and spice. To prepare it, millet flour is mixed with water and left to ferment overnight before being slowly cooked in boiling spiced water while stirring continuously until thick and creamy. It is usually served hot and can be sweetened with sugar or honey.

Kosé – Black-Eyed Bean Fritter

Kosé is a popular West African fritter made from black-eyed beans blended with onions, pepper, and seasoning into a light batter. The mixture is whipped to make it airy and then spooned into hot oil where it fries into crispy golden balls with a soft interior. Often eaten for breakfast or as a snack, kosé is rich in protein and commonly paired with porridge or bread.

Millet Pancake

Millet pancakes are fluffy pancakes prepared using millet flour instead of wheat flour, giving them a nutty flavor and added nutritional value. The batter is made by combining millet flour with eggs, milk, baking powder, sugar, and a little oil or butter. After mixing into a smooth consistency, the batter is poured onto a heated pan and cooked on both sides until golden brown. These pancakes are soft, filling, and suitable for gluten-sensitive diets.

Apple Bofloat (“Beignet”)

Apple bofloat is a sweet deep-fried pastry inspired by West African bofrot or puff-puff, but filled with apple for added flavor. The dough is prepared with flour, yeast, sugar, and water, then allowed to rise until light and airy. Small portions are filled with apple mixture and deep fried until golden brown and fluffy. The result is a soft, sweet pastry with a warm fruity center.

Yam & Spinach Stew

Yam and spinach stew is a hearty meal combining boiled yam with a savory vegetable stew made from spinach, tomatoes, onions, garlic, and spices. The yam is peeled, cut into chunks, and boiled until tender, while the stew is cooked separately by sautéing onions and tomatoes before adding spinach and seasonings. The stew is simmered until rich and flavorful, then served over or alongside the yam for a nutritious and satisfying dish.

Egusi Stew with Rice/Yam Fufu

Egusi stew is a rich and flavorful West African dish prepared using ground melon seeds known as egusi, cooked with tomatoes, onions, pepper, leafy greens, and sometimes fish or meat. The egusi paste is fried slowly in a tomato-based sauce until thick and aromatic, then combined with vegetables and proteins. It is traditionally served with rice or yam fufu, a soft dough-like accompaniment made from pounded yam, making the meal hearty and filling.

Waakye

Waakye is a famous Ghanaian dish made by cooking rice and black-eyed beans together with dried sorghum leaves, which give the dish its distinctive color and earthy flavor. The beans are first partially cooked before the sorghum leaves and rice are added and simmered together until soft and fluffy. Waakye is commonly served with stew, fried plantain, spaghetti, eggs, or meat, making it a versatile and popular street food meal.

Millet Coconut Milk Shake

The millet coconut milk shake is a creamy beverage combining cooked millet with rich coconut milk for a nutritious and refreshing drink. Cooked millet is blended with coconut milk, sweetener such as honey or sugar, and optional spices like cinnamon or vanilla until smooth. The drink is then chilled or served over ice, creating a filling shake rich in fiber and natural flavor.

Homemade Juices

The homemade juices on the menu include soursop ginger juice, hibiscus (“bissap”) juice, and ginger turmeric juice, all made from fresh natural ingredients. Soursop juice is prepared by blending soursop pulp with ginger and water, while bissap is made by boiling dried hibiscus petals with ginger and sweetening the strained liquid. Ginger turmeric juice combines fresh ginger, turmeric, lemon, and honey blended together for a refreshing and health-focused drink packed with flavor and antioxidants.

Tropical Fruit Salad

The tropical fruit salad is a refreshing dessert made with a colorful mix of fresh tropical fruits such as mango, pineapple, papaya, watermelon, banana, and sometimes coconut flakes. The fruits are washed, peeled, and chopped into bite-sized pieces before being mixed together and lightly flavored with lime juice or honey. Served chilled, the salad provides a naturally sweet and healthy ending to the meal.