Garnishing

Traditionally, many meals in Ghana were common one-pots or served with ingredients mixed together. More and more often today dishes are plated individually, with meats or fish separated from vegetables, which are also separated from the main starch. When bringing a platter to the table, Ghanaians are fond of garnishing savory foods with sliced tomatoes and onions and/or green peppers sprinkled over fish or casseroles. Sometimes tomato or lemon wedges decorate edges of the plates.

Lettuce or herbs may form a bed or a side garnish for salads or seafood.