Ghana, a West African gem known for its rich culture and warm-hearted people, boasts a vibrant culinary tradition that extends to its local beverages. Drinking in Ghana is often a communal activity, emphasizing camaraderie and celebration. From traditional drinks enjoyed at social gatherings to modern bars and clubs catering to a younger crowd, Ghana offers a diverse range of beverages to explore.
When you travel to Ghana, trying the local beverages is a must. In this article, we will introduce you to five must-try local beverages, each with its own unique flavour.
1. Akpeteshie: The National Spirit
In Ghana, there exists a drink that brings joy to many - a beverage steeped in tradition and crafted from palm wine and sugar cane. This spirit, affectionately known as “Ghana’s local vodka,” is called Akpeteshie. It serves as a powerful reminder of cultural heritage, connecting people to their roots and celebrating the essence of Ghanaian identity.
The name Akpeteshie originates from the Ga language, meaning “they are hiding” (Ape te shie). The origins of Akpeteshie date back to pre-colonial times when indigenous tribes mastered the art of distillation. Its production became a symbol of resistance during British colonial rule, as it was banned but continued to be produced illicitly.
With Ghana’s independence in 1957, the distillation of Akpeteshie was legalized, allowing it to flourish as a national spirit. Historically, this potent spirit is primarily made by distilling palm wine, which is derived from the sap of palm trees. The process begins with collecting fresh sap, which is then fermented and distilled to create a clear liquid with an alcohol content ranging from 30% to over 60%.
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Akpeteshie is a liquor produced by distilling palm wine or sugar cane, primarily in the region of Western Africa. It is the national spirit of Ghana. It is popular throughout West Africa, and goes by many names including apio, ogoglo, ogogoro (Ogog'), VC10, Kill Me Quick, Efie Nipa, Kele, Kumepreko, Anferewoase, Apiatiti, Home Boy, Nana Drobo, One Touch among others. It is also known as sapele water, kparaga, kai-kai, Sun gbalaja, egun inu igo meaning The Masquerade in the Bottle, push-me-push-you, and/or crim-kena, sonsé ("do you do it?" in Yoruba language). In the Igbo language it is known as Akpuru achia.
With British colonization of what became known as the Gold Coast, such local brewing was outlawed in the early 1930s. According to a 1996 interview with S.S. Dotse about his life under British colonial rule: "Our contention was that the drink the white man brought is the same as ours. The white men's contention was that ours was too strong...Before the white men came we were using akpeteshie. But when they came they banned it, probably because they wanted to make sales on their own liquor. And so we were calling it kpótomenui. When you had a visitor whom you knew very well, then you ordered that kpótomenui be brought. The name "akpeteshie" was given to the drink with its prohibition: the word comes from the Ga language (ape te shie, the act of hiding) spoken in greater Accra and means they are hiding, referring to the secretive way in which non-European inhabitants were forced to consume the beverage.
Despite being outlawed, illicit spirits remained commonplace, with reports that even schoolboys were able to easily obtain akpeteshie through the 1930s. Distillation was legalized with decolonization and Ghanaian independence.
Ogogoro is distilled from the juice of Raffia palm trees. An incision is made in the trunk and a gourd placed outside it for collection, which is collected a day or two later. After extraction, the sap is boiled to form steam, which subsequently condenses and is collected for consumption. Akpeteshie is distilled from palm wine or sugarcane juice. This sweetened liquid or wine is first fermented in a large barrels, sometimes with the help of yeast. After this first stage of fermentation, fires are built under the barrels in order to bring the liquid to a boil and pass the resulting vapor through a copper pipe within cooling barrels, where it condenses and drips into sieved jars.
Akpeteshie is not professionally bottled or sealed, but instead poured into unlabeled used bottles. The spirit can be bought wholesale from a brewer or by the glass at boutiques and bars. Although not professionally advertised, the drink is very popular. This is partially due to its price, which is lower than that of other professionally bottled or imported drinks. The potency of the liquor heavily affects the bodily senses, providing a feeling likened to that of a knockout punch.
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As drink and commodity, respectively, ogogoro carries substantial cultural and economic significance within Nigeria. The economic facets of ogogoro have been equally salient throughout recent Nigerian history. Many poor Nigerian families homebrew the drink as a means of economic subsistence, many of whom sell shots of it on city street corners.
While Akpeteshie is primarily enjoyed for its strong flavor and cultural significance, it is also believed to possess certain health benefits. Traditionally, it has been used as a remedy for ailments like stomachaches and even snakebites due to its antiseptic properties. Additionally, when consumed in moderation, it can provide a warming effect and serve as a digestive aid.
2. Palm Wine: The Drink of the Gods
Palm wine, commonly referred to as “Burukutu” is a traditional alcoholic beverage gotten from the sap of various palm trees, such as the palmyra, coconut, and date palms. Historical records and traditions suggest that the practice of palm wine tapping dates back at least several centuries BCE. It is widely enjoyed across Africa, Asia, and the Caribbean, often served during celebrations and ceremonies.
The practice of tapping palm sap dates back thousands of years, with evidence suggesting its use as early as 16,000 B.C. The sap is collected by cutting the flower of the palm tree, allowing the sweet liquid to drip into containers. Within hours, it ferments into a mildly alcoholic drink with a sweet taste that can turn sour if left too long. This ancient beverage continues to be an integral part of social and cultural life in many regions today.
Palm wine is largely considered ‘The Drink Of The Gods’. During traditional practices in most African religions, palm wine is an essential part of ceremonies. It is mostly used for libations and rituals, which is a way of giving homage to ancestors, performing prayers, or appeasing gods. Similarly, it is used to pay respect to a deceased during funerals in some cultures and many drinking sessions begin with a small amount of palm wine spilled on the ground.
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Palm wine has various stages of fermentation, each with a distinct flavour profile. The freshest form is called “palm sap,” and it is slightly effervescent and sweet. As it ferments further, it turns into “toddy,” which is less sweet and slightly alcoholic.
Palm wine is known for several health benefits. It contains vitamins and minerals, including vitamin C and B vitamins. The natural fermentation process introduces probiotics, which can promote gut health. Additionally, Palm wine has antioxidant compounds that may help combat oxidative stress.
How We Get Palm Wine In Nigeria || Fresh And Organic Palm Wine Direct From A Palm Tree
3. Pito: The People's Drink
Then there’s Pito, an Amber to dark brown colored drink often referred to as the people’s drink. Pito is a traditional alcoholic beverage originating from West Africa, particularly popular among the Ashanti people in Ghana, and Hausa, and Yoruba communities in Nigeria.
This fermented drink is primarily made from millet or sorghum, which undergoes a meticulous brewing process involving soaking, malting, and fermenting the grains for several days. The result is a light amber-colored drink with a refreshing, slightly tangy flavor. This ancient drink typically has an alcohol percentage ranging from 3% to 6%, making it a lighter option compared to many other alcoholic beverages.
Pito serves as a symbol of community and hospitality, often enjoyed during social gatherings and celebrations, reflecting the rich cultural heritage of Ghana and its neighboring regions. Its affordability and local production make it a staple among various communities, symbolizing hospitality and shared experiences.
Pito is not just enjoyed for its taste; it also offers several health advantages. It contains essential nutrients like B vitamins, iron, and magnesium. The fermentation process also introduces beneficial bacteria that support gut health. It is also known to be rich in antioxidants that combat oxidative stress. Despite its alcohol content, it can aid hydration due to its water base.
4. Sobolo: A Refreshing Hibiscus Drink
Sobolo, also known as Bissap or Zobo in other West African countries is a deep red colored drink made from hibiscus leaves. It is a refreshing drink made primarily from dried hibiscus leaves. Originating in West Africa, it is especially popular in Ghana, where it is often spiced with ginger, cloves, and sometimes pineapple for added flavor. The Sobolo drink is best served chilled, of course, who doesn’t enjoy a chilled drink after a hot day?
Sobolo is typically non-alcoholic, making it a family-friendly beverage. However, variations may include fermentation processes that could introduce a very low alcohol percentage, generally below 1% if any fermentation occurs. This vibrant drink not only refreshes but also connects Ghanaians to their rich cultural heritage. It goes well with any spicy meal and is typically served chilled. This drink has been turned into a cocktail in several places, making it a popular and beloved beverage throughout Ghana.
Hibiscus acid and other organic acids in the plant have diuretic effects and being the major ingredient in this drink, it can help lower blood pressure due to its high antioxidant content. The drink also promotes digestion and can aid in weight control. Sobolo is also packed with vitamin C and antioxidants, which supports overall health and boosts the immune system.
Frequently infused with ginger and served chilled. It has become a staple in both social and medicinal contexts in Ghana.
5. Burkina: A Nutritious Millet Drink
Burkina, fondly called “Degar” in some regions, this nutritious drink is made from fermented millet mixed with milk and sugar, providing a delightful creamy texture that is both satisfying and energizing. A Ghanaian meal is incomplete without a taste of brukina, a traditional millet drink that is satisfying and nutritious. Made from fermented millet, this creamy beverage is known for its slightly sour taste, often balanced with the addition of sugar or milk. What makes brukina a unique drink is its distinctive earthy flavor. The millet grains give it a grainy texture, and it is best served cold, which makes it a perfect accompaniment to a spicy Ghanaian meal.
It is rich in carbohydrates, protein, vitamins, and minerals, particularly magnesium and calcium, promoting gut health and potentially reducing anemia in children. Traditionally consumed as a refreshing drink or snack, it has gained popularity in Ghana, often marketed as a quick meal option. It typically has a low alcohol content, if any, as it is not fermented like alcoholic beverages. The drink’s pH ranges from 3.79 to 4.82, indicating acidity, but it is mainly consumed for its nutritional value rather than for its alcohol.
Other Traditional Beverages
Besides the five main drinks, here are some other traditional beverages you might encounter in Ghana:
- Asana: A refreshing concoction of fresh ginger, sugar, and water, often referred to as “ginger beer.” It’s often served with a dash of lemon or lime, adding a citrusy twist to the already invigorating experience.
- Lamugin/Lamugee: A Ghanaian local drink made from rice and ginger.
- Nunu: A fermented milk drink popular in West African countries like Ghana and Burkina Faso. It’s made from cow's milk and has a tangy, yogurt-like taste.
Ghanaian Food to Pair with Beverages
When you travel to Ghana, you must try as many of the local dishes as you can consume. Here are some popular dishes that go well with the local beverages:
- Jollof Rice: This one-pot dish is made with long-grain rice, tomatoes, onions, and a blend of spices that give it a unique, savory flavor.
- Banku: A staple food in Ghana that is made from fermented corn and cassava dough. The dough is mixed with water and cooked until it becomes a thick, smooth consistency.
- Fufu: Another popular Ghanaian dish that is made from cassava, plantain, or yam. The root vegetable is boiled, mashed, and then formed into a ball-shaped dough.
- Waakye: A hearty rice and bean dish that is typically eaten for breakfast or lunch.
- Kelewele: A popular street food in Ghana that is made from ripe plantains that have been seasoned with a blend of spices, including ginger, chili powder, and garlic.
- Suya: A spicy meat skewer that is popular in West Africa, including Ghana. The skewer is typically made from beef or chicken, which is seasoned with a blend of spices that includes peanuts, chili powder, and cumin.
These legendary drinks have brought joy and refreshment to generations, continuing to do so today. Each beverage not only quenches thirst but also tells a story of resilience, community, and cultural pride that resonates through time.
Anyone who thinks of Ghana might instantly imagine the vibrant kente cloth. In fact, with more people leaning towards traditional beverages instead of popular global beverages, domestic brands have now rebranded the sale of traditional beverages. For instance, the packaging is now on a whole new level. Other traditional beverage sellers have open restaurants where they serve only local beverages.
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