Nkohona

Nkohona is a traditional Akan dish originating from Ghana. It is a hearty and flavorful stew typically made with smoked or dried fish, cocoyam leaves (also known as taro leaves or macabos), palm nut soup, and various spices. The preparation involves simmering these ingredients together until the cocoyam leaves are tender and have imparted their distinctive earthy flavor to the broth.

The smoked or dried fish is a key component, providing a rich, umami depth to the dish. Palm nut soup, made from the extracted oil of palm nuts, forms the base of the stew, giving it a characteristic reddish-orange hue and a creamy texture. Other common ingredients can include onions, tomatoes, peppers, and sometimes meat like chicken or beef, although fish is the most traditional protein.

Nkohona is often served with a staple carbohydrate such as fufu, banku, or rice. It is considered a comfort food in many Ghanaian households and is frequently prepared for special occasions and family gatherings. The dish's robust flavor profile and nutritious ingredients have made it a popular choice for those seeking an authentic taste of Ghanaian cuisine. The preparation can vary slightly from region to region and even from family to family, with subtle differences in spice combinations and ingredient proportions.