Polydish city guide
Best Wasawasa in Sydney
“Ground yam peelings steamed and finished with spicy sauce, shea butter, and fried fish.”
What the real thing tastes like
Wasawasa is a popular dish, eaten in Dagbon and other parts of Northern Ghana. It is also eaten in some West African countries, such as Burkina Faso, Benin, Nigeria etc. It is made from dried yam peelings called jaling, which have been grounded into flour and steamed. Wasawasa is mostly eaten with spicy sauces and sometimes garnished with vegetables, accompanied with shea butter or raw groundnut oil and fried fish. Wasawasa is sometimes served with beans, pasta, and salad.
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Wasawasa starts with dried yam peelings—jaling—ground fine and steamed into something substantial and humble. Across Dagbon and Northern Ghana, it's a working person's dish, often finished with the heat of spicy sauce, the richness of shea butter or groundnut oil, and the salt-crack of fried fish. The yam flour picks up whatever surrounds it, making room for beans, pasta, even salad depending on what's at hand.
Order it here when it has
- versatile accompaniments
- uses whole yam (peelings)
- regional spread across West Africa
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