Ghanaian cuisine and gastronomy is diverse, and includes an assortment of soups and stews with varied seafoods and most Ghanaian soups are prepared with vegetables, meat, poultry or fish. Fish is important in the Ghanaian diet with tilapia, roasted and fried whitebait, smoked fish and crayfish all being common components of Ghanaian dishes.
Banku is a common Ghanaian starchy food made from ground corn (maize), and cornmeal based staples, dokonu (kenkey) and banku are usually accompanied by some form of fried fish (chinam) or grilled tilapia and a very spicy condiment made from raw red and green chillies, onions and tomatoes (pepper sauce). Banku and tilapia is a combo served in most Ghanaian restaurants. Fufu is the most common exported Ghanaian dish in that it is a delicacy aross the African diaspora.
(https://en.wikipedia.org/wiki/Ghana#Food_and_drink)