The Healing, Art, and Simplicity of Ewe Cuisine
By: John S. Morlu II, CPA
When you enter the Volta Region, you notice something immediately: the food is not loud — it is honest. It does not try to impress you with unnecessary complexity or decoration. It does not beg for attention. It does not scream for validation on Instagram.
Ewe food is the opposite of pretentious. It is clean, purposeful, medicinal, structured, balanced, and deeply rooted in centuries of wisdom.
Volta cuisine is built on three pillars: purity, moderation, and intention.
Every ingredient has meaning, every flavor has a role, and every dish carries history. To eat in the Volta Region is to enter a philosophy — one where food is not only nourishment, but healing, identity, story, and spirit.
This is food that speaks softly but leaves a deep impression. Food that soothes instead of shocks. Food that remembers ancestors and respects the land.
1. The Philosophy of Ewe Food — Clean, Balanced, Intentional
Ewe cuisine is defined by simplicity — not because of lack, but because of wisdom.
Ewe food is:
- lightly spiced
- minimally processed
- plant-forward
- health-oriented
- purposeful in combination
- usually low-oil
- focused on vegetables and fresh fish
- designed to ease digestion, not punish it
An Ewe cook is not racing to overwhelm your tongue. They are balancing:
- spirituality
- health
- ancestry
- environmental knowledge
- the dignity of the ingredient
The Volta Region has some of Ghana’s healthiest food traditions — not by trend, but by heritage.
2. Akple & Okro — The Unshakable Identity Plate
If the Ewe people had a flag made of food, it would be akple and okro stew. This is not merely a meal — this is identity served in a bowl.
Akple
Made from dried corn flour and water. Simple. Pure. Soft. Elastic. Satisfying.
Akple is the kind of food that brings peace to the soul. It is swallowed, not chewed, reminding you that not all battles require teeth.
Okro Stew / Okro Soup
The star of Volta cuisine — light, flavorful, and full of fresh fish, crabs, shrimp, or smoked fish.
Okro in the Volta Region is:
- gently seasoned
- clean
- fresh
- never overwhelming
- often supported by tomatoes, pepper, or garden eggs
- sometimes enriched with palm oil, sometimes without
Akple + okro is not random. It is chemistry. It is balance. It is harmony.
In the Volta Region, if someone invites you for akple and okro, they are not feeding you — they are welcoming you.
3. Abenkwan (Palm Nut Soup) — Volta’s Golden Medicine
Palm nut soup in the Volta Region is different. It is lighter. More aromatic. Less oily. More herbal. More disciplined.
This is the soup that:
- cures hangovers
- restores strength
- comforts the grieving
- celebrates victories
- brings families together
- heals the body with natural oils and spices
Ewe abenkwan often includes:
- goat meat
- smoked fish
- snails
- herbs
- fresh chili
- a touch of traditional aromatics like prekese
This soup is not just food — it is therapy.
4. Fetri Detsi (Stewed Spinach) — Clean, Green, and Healing
One of the healthiest dishes in West Africa.
Fetri detsi is:
- stewed spinach
- light palm oil
- fresh chilies
- smoked fish or dry fish
- small crabs (optional)
- onions
- garlic
- ginger
This dish is medicinal by design.
It is rich in:
- iron
- antioxidants
- fiber
- trace minerals
It is served with:
- akple
- banku
- boiled yam
- gari
- boiled plantain
- sometimes rice
But the real magic of fetri detsi is how it makes you feel: lighter, clearer, nourished, balanced.
The Ewe people mastered nutrition long before nutritionists discovered spinach.
5. Abolo — The Soft Bread of the Lagoon Shores
Abolo is a soft, spongy, light, slightly sweet cornbread from coastal Anloga and Keta.
Served with:
- grilled tilapia
- fried fish
- spicy shitor
- or simply enjoyed warm as breakfast
Abolo is the kind of food that disappears quickly. You hold it in your hand, take a bite, and before you realize it — it is gone.
Ask anyone from Keta: “Abolo does not stay. It evaporates.”
6. Dzome (Fermented Corn Balls) — The Taste of Ancestral Skill
Dzome is fermented corn dough shaped into small balls and served with:
- okro soup
- fish stew
- pepper sauce
It is slightly sour, deeply flavorful, and excellent for digestion.
Fermentation is a key strategy in Ewe cuisine — it improves:
- flavor
- nutrition
- gut health
- preservation
Dzome is not as famous as akple, but it is a hidden treasure of the Volta kitchen.
7. Ayibli (Cowpea & Cassava Meal) — Volta’s Protein Powerhouse
Ayibli is a mixture of:
- mashed cassava
- cowpeas (beans)
- palm oil
- spices
- sometimes smoked fish
It is soft, protein-rich, and extremely filling.
This is the food mothers prepared to ensure children grew strong — before nutritional supplements existed.
When you eat ayibli, you feel nourished for hours. It is survival food. And it tastes better than anything found in a supermarket “health food” section.
8. Fish — The Crown of Volta Cuisine
The Volta Region is fish country.
Fresh fish. Smoked fish. Salted fish. Dried fish. Lagoon fish. River fish. Ocean fish.
Fish appears in:
- soups
- stews
- sauces
- porridges
- grills
- breakfast
- lunch
- dinner
In the Volta Region, meat is optional. Fish is non-negotiable.
And the freshness? Unmatched.
A fisherman can catch tilapia at dawn and serve it at lunch. This is why Volta cuisine tastes alive.
9. The Peppers — Heat with Purpose, Not Violence
Ewe pepper blends are:
- purposeful
- aromatic
- balanced
- never senselessly hot
Pepper sauces include:
- yɔvɔ dô (white man’s water — a mild pepper blend)
- adzomi (fresh blended pepper with onions)
- chili oil sauces
- shitor variations
The heat is not meant to punish. It is meant to awaken.
10. Herbal Intelligence — Where Food and Medicine Meet
Ewe cooking uses herbs strategically:
- prekese
- basil (akoko mesa)
- scent leaf
- wild ginger
- turmeric
- lemongrass
- cloves
- castor seed spices
- fermented condiments
Most dishes are intentionally anti-inflammatory, digestion-friendly, or energy-restoring.
Ewe people do not separate “food” from “medicine.” To them, food is medicine.
11. Humor and Eating Culture — Where Food Teaches Manners
Ewe eating culture carries silent rules:
Rule 1: Eat calmly
Rushing food is considered childish.
Rule 2: Respect the fish
Do not poke at it like a confused tourist.
Rule 3: Soup must not spill
If it spills, someone will say: “Your hand and the soup did not agree today.”
Rule 4: Do not overeat
Moderation is a cultural virtue.
Rule 5: Eat with dignity
Even during enjoyment, Ewe people eat with quiet respect.
Their food culture mirrors their personality — calm, wise, intentional.
12. Conclusion — Food as Identity, Health, and Ancestral Memory
Volta cuisine is not dramatic. It is not flamboyant. It does not try to dominate West African food conversations.
But it is:
- one of the healthiest
- one of the most balanced
- one of the most culturally coherent
- one of the most spiritually grounded
- one of the most intentionally designed
The food of the Volta Region reflects the people:
- calm
- structured
- wise
- health-conscious
- spiritually connected
- respectful of nature
Eating Ewe food is an act of humility. An act of healing. An act of remembering.
This is not just cuisine — it is cultural intelligence served on a plate.
📖 Coming Up Next: Chapter 44: Volta Villages
Author: John S. Morlu II, CPA is the CEO and Chief Strategist of JS Morlu, leads a globally recognized public accounting and management consultancy firm. Under his visionary leadership, JS Morlu has become a pioneer in developing cutting-edge technologies across B2B, B2C, P2P, and B2G verticals. The firm’s groundbreaking innovations include AI-powered reconciliation software (ReckSoft.com), Uber for handymen (Fixaars.com) and advanced cloud accounting solutions (FinovatePro.com), setting new industry standards for efficiency, accuracy, and technological excellence.