Ghanaian food in London



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With its spicy stews and robust side dishes, Ghanaian grub is starting to step out of its expat ghetto. Time Out meets the people aiming to make ’going for a Ghanaian‘ part of every food-lover‘s lingo

  • Ghanaian food in London

    Adwoa Hagan-Mensah of Jollof Pot

  • Does your knowledge of African food start with biltong and end with cous-cous? Then you’ve got a long way to go, challey. And where better to start than with the cuisine of Ghana, a country with some 50,000 expats in London.

    Ghanaian food is characterised by its hearty, tasty stews and soups and fondness for chilli peppers (known as pepe), and you can rest assured that you’ll never finish a Ghanaian meal hungry. Stews or soups are usually served with a generous starch accompaniment: either a rice dish like jollof (best described as a West African version of paella); or waakye (rice and black eye peas); or something like gari (dried, grated cassava); fufu (pounded yam, plantain and/or cassava cooked into a thick dough which must be swallowed without chewing); or kenkey (fermented corn and cassava dough wrapped in corn or banana leaves).

    Ghanaian restaurants can be found in many West African enclaves – such as Tottenham and Hackney – but in contrast to other immigrant cuisines, they haven’t spread any further. The reasons why African cooking has failed to make the transition from ‘foreign food’ to ‘global cuisine’ are complex. Theories include everything from its old-fashioned cooking and preservation techniques, to insular marketing and customer-service practices, to discrimination among financial institutions.

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    Jollof Pot - a fixture at Exmouth Market

    But a new breed of young entrepreneurs, tired of seeing their food confined to culinary ghettoes, are plotting a quiet offensive. The African gastronomic revolution is coming to a restaurant, cookbook and possibly TV screen near you soon, and somewhere on the frontline you will find Lloyd Mensah and Adwoa Hagan-Mensah.

    The young Romford-based couple run Jollof Pot, a catering company which specialises in modern Ghanaian food. Inspired by West African ‘chop bars’ (street food stalls), they also run three market stalls providing many curious Londoners with their first taste of Africa at Exmouth Market every weekday lunchtime and Portobello Road and Hackney’s Broadway Market at weekends.

    ‘When we first started,’ says Hagan-Mensah, ‘most people had no concept of what Ghanaian food was, never mind how it tasted. But, slowly, people are becoming aware of it and they like what they’re tasting.’

    Jollof Pot, which started life as a Saturday hobby in Lloyd’s mum’s kitchen four years ago, is just the beginning for these ambitious twentysomethings. Buoyed by their recent success on Raymond Blanc’s BBC2 reality show ‘The Restaurant’ (they came fourth), the couple are planning to open Spinach & Agushi – the UK’s first ever mainstream Ghanaian restaurant – later this year.

    ‘We’re looking for a central London venue where anybody can rock up and have something to eat,’ says Hagan-Mensah. ‘We want to keep it very, very simple; sort of canteen-style; very fresh and very contemporary but still with hints of Ghana.’ The food at Spinach & Agushi (the name comes from a traditional stew made with crushed melon seeds) will be the same Afro-fusion fare that’s already popular with Jollof Pot’s celebrity customers such as Cherie Blair, David Cameron, June Sarpong and director Joe Wright.

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    Ghanaian cookery is characterised by its fondness for chilli peppers

    The couple admit to ‘toning down’ their food, replacing palm oil – which has a very rich, distinctive flavour – with olive oil, and chopping rather than blending vegetables; but they refute claims that their food isn’t authentic. Mensah says: ‘We want to be as authentic as we can but, at the same time, if we know that using five scotch bonnet peppers will put off 90 per cent of our customers, it doesn’t make sense to do that.’ So while mini jollof balls coated in breadcrumbs and poppy seeds, and roasted banana and nkate cake (Ghanaian peanut brittle) ice-cream may not be what auntie Ama’s would serve on a Sunday, Jollof Pot’s mix-and-blend approach is still utterly Ghanaian. ‘There are no hard-and-fast rules when it comes to our cooking because we don’t have recipe books,’ Hagan-Mensah asserts. ‘Every family will have their own spin on things, and Jollof Pot is ours.’

    And the Gold Coast Bar and Restaurant in South Norwood is William Quagraine’s. Started with his wife Francesca in January 2004, it has become one of London’s most popular African food and drink spots, with Ghanaians and locals alike. ‘I am a very sociable person; I like my parties,’ he explains. ‘But I wanted somewhere with good food, a great atmosphere and high standards as well. So I decided to do it myself.’

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    The grill at Jollof Pot

    The main restaurant is upstairs, an intimate and vibrant spot serving some of the best Ghanaian food in London. But the real fun is downstairs, a friendly watering hole serving what must be the most exotic bar food in south London (yam balls, kelewele and chichinga, or kebabs) alongside Ghanaian Star and Castle lagers and spirits like apio and mandingo (as lethal as it is bright red).

    If you fancy experimenting with Ghanaian cooking at home, you’re as well equipped in London as you would be anywhere outside Africa. West African cookery books exist, but it’s better to look on the internet or, best of all, to ask a Ghanaian for some help. In most inner-London areas you’ll find shops and market stalls selling all the ingredients you need – from fresh corn dough and okra to puna yams, fufu powder, palm oil and tilapia (the Ghanaian fish of choice). You should also try Ghana bread (a sweet-tasting loaf similar to West Indian ‘hardough’ bread), tiger nuts and Ahomka (boiled ginger sweets which can unblock sinuses in a millisecond). Just be warned: Ghanaian is the original slow food. Some stews can take a whole day to prepare, so save it for a Sunday.

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    Stews are staples of Ghanaian food

    It won’t be any time soon that we’re buying party-sized kelewele at M&S, but African food continues to grow in popularity. Cecilia Obeng-Brobbey, a nurse and cook par excellence with a mean recipe for nkrakra soup, has watched its development. ‘When I first came here in the ’60s, no English person wanted to eat Indian or African food,’ she ays. ‘They thought it tasted or smelled funny. Now, because we all live together, they want to drop their fish and chips! Our food is delicious; people just need to get to know it.’

    And, if the people behind Jollof Pot have anything to do with it, there will be a lot more converts. ‘With the restaurant,’ says Lloyd Mensah, ‘ultimately we want it to be an international chain because, as far as we’re concerned, most African food is still untapped. You can travel anywhere in the world and have a Chinese or an Indian or an Italian. But African food is nowhere, which means the growth potential is absolutely massive. Ultimately we want Adwoa to be the black Nigella,’ he says with a mischievous giggle, only half-kidding. ‘But that’s in the long term. First we need to open our restaurant.’

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    An authentic Ghanaian dish

    Ghanaian restaurants in London

    Afro Carib Takeaway

    68 Broadway Market, SW17 0RJ (020 8767 9602).

    Gold Coast Bar and Restaurant

    224 Portland Rd, SE25 4QB (020 8676 1919/

    Jollof Pot

    Unit 11, Westgate Centre, Bocking St, E8 3RU (020 7254 5333/ Stalls at Exmouth Market Mon-Fri 12noon-3pm; Broadway Market Sat 11am-5pm; Portobello Market Sat 11am-6pm.

    Manjaro Bar

    148 Holloway Rd, N7 8DD (020 7609 2082).

Users say

melanie Black
melanie Black

Great information - got Ghanaian visitor coming and this was really helpful

solomon lartey
solomon lartey

I am presenter at diamond radio which airs on sky 0185.My number is 07716339074/07852239319.I want to make a proposal for my programme serious analysis for sponsorship and in return advertise your restaurant on my programme.Hope to hear from you. solomon

Ewurabena Paintsill
Ewurabena Paintsill

I have tasted their food and it is lovely but will definitely not classify their cooking as authentic Ghanaian Cuisine! I discovered a Ghanaian catering company at our local farmers Market in North London and was impressed by the authenticity of the food which evoked memories of my childhood in Ghana!


I was crossing the street minding my own business, when I got startled by a loud, fast-moving, honking van. In my country, cars are supposed to STOP for pedestrians. I gave the driver a piece of my mind for nearly running me over instead of STOPPING for me, as most cars do, in most civilized countries, and the driver (white, short-haired male, works at ExMouth Market), told me to "fuck off". Like Sam, I will not be patronizing this store ever again, and I too, will pass it on to all of the student groups at LSE, SOAS, and pass this info on to all of our friends. The food might be fine, but the staff people need to learn some manners.

Sam G.
Sam G.

The food might be good, and I'm sure the owners are nice people, but they need to instill common sense and some manners into their delivery people/drivers. My friend almost got ran over one near Farringdon Road/Clerkenwell Road. She was crossing the street and almost done, when one of the Spinach and Agushi vans came screeching at a very fast speed, and HONKED at her. She was taken aback and made a face at the driver, and the driver stuck his head out and said "FUCK OFF" and screeched off. Very unprofessional. I and my friends will not be visiting this place ever again. We will also tell all of our circle of friends and classmates at LSE and UCL.

John Greenfield
John Greenfield

As a former Marine Engineer with Elder Dempster Lines, we used to get Palm Oil Chop occasionally on trips to West Africa. Try as I might, I have never been able to find a restaurant that serves this succulent dish anywhere. Does anyone know where I could savour and relive that wonderful eating experience ?