Palm Wine

Palm wine, often called the "drink of the gods", is a naturally fermented beverage crafted from the sap of palm trees. Tapped skillfully by local artisans, it is sweet and lightly alcoholic when fresh (4–8% ABV), transforming into a stronger, sourer version and even vinegar within hours thanks to natural yeasts.
Culturally, palm wine plays a sacred role in traditional ceremonies, used as libations to ancestors and partaken during weddings, funerals, and communal celebrations. It is also valued for its vitamins B and C and probiotic benefits.
Serving: Enjoyed fresh in villages, served in calabashes, especially during festivals or rites.

Pito

A staple in Northern Ghana, pito is a millet- or sorghum-based beer brewed in homes. The process involves grinding grains, boiling, fermenting (usually 24 hours), and serving directly, never bottled.
Pito's earthy tang and mild alcohol content (about 3–6%) make it a social drink at festivals, naming ceremonies, and community gatherings. It is also a vital income source for local brewers.

Sobolo (Hibiscus Tea)

Known locally as sobolo (or zobo, bissap), this vibrant red drink is made from Hibiscus sabdariffa calyces. Infused with spices like ginger, cloves, pineapple, grains of paradise, and sweetened to taste, sobolo is both flavorful and healthful.
Its benefits include managing blood pressure, aiding digestion, and offering antioxidants and vitamin C. Popular chilled at picnics or paired with spicy dishes, it has also commonly brewed for home consumption or sold by street vendors.

Cocoa Drinks

Ghana, a leading cocoa producer globally, has rich traditions of cocoa-based beverages whether as comforting cocoa tea or rich beans mixed with milk and spices. While not as ceremonial as sobolo or palm wine, cocoa drinks are cherished for their deep flavor, global resonance, and ties to Ghana’s economy and culinary identity.

Brukina (also known as Burkina)

A northern Ghana delicacy made from millet and fresh cow milk. It is sweet, thick, and filling more of a snack-drink. Sold chilled in bottles or calabashes, usually in markets and street corners.

Brukina (also spelled Burkina or known as Deger/Nunu) is a popular millet and fermented milk beverage widely enjoyed in Ghana, especially in the northern regions. It combines steamed and mashed millet with fermented or powdered milk creating a creamy, mildly tangy drink that is enjoyed both as a snack and a filling treat.

Recent studies, however, have raised health concerns: researchers at the Noguchi Memorial Institute found that some samples contained aflatoxins, known carcinogens, possibly due to improper storage or contamination in either the millet or milk components. Stay safe!

 Lamugin (Local Ginger Drink)

A spicy, tangy drink made from ginger, cloves, lemon, and sugar. Refreshing and believed to aid digestion. Commonly served at events and as a daily refreshment.

Lamugin (also spelled Lamugee / Lamugine) is a traditional Ghanaian drink celebrated for its spicy, tangy flavor and soothing warmth. It is made by blending soaked rice or millet with ginger, cloves, tamarind, and sugar, often served chilled with ice. In northern Ghana, it is a beloved everyday refreshment, while in other regions it is a tasty treat during gatherings and celebrations.

 Asaana (Caramelized Corn Drink)

A sweet, brown-colored beverage made from caramelized corn and sugar. It has a unique flavor and is often sold chilled in plastic bottles. More common in southern Ghana.

Asaana (also called Elewonyo in parts of Ghana or Aliha/Liha in regional dialects) is a beloved non-alcoholic, caramelized corn beverage that brings together the simplicity of maize with the depth of caramelized sugar. Its roots trace back to the Volta Region, though it is enjoyed nationwide at social events and by street vendors.

Ingredients & Preparation

·       Ingredients:

1.     Fermented corn (soaked for ~3 days)

2.     Water

3.     Sugar (for caramelization)

4.     Optional: Milk for serving

·       Preparation Steps:

1.              Soak crushed corn in water to ferment.

2.              Boil the fermented corn until the foam clears.

3.              Simultaneously caramelize sugar in a separate pot until it turns deep amber.

4.              Strain the corn water and stir it into the caramelized sugar.

5.              Strain again if needed, and then chill the drink.

6.              Serve cold, optionally with milk or ice. Flavor & Health Highlights

Asaana is a staple refreshment at weddings, naming ceremonies, birthday parties, and festive gatherings. It is affectionately called the “broke man’s malt” simple, affordable, yet deeply satisfying.

Atadwe Milk Drink

A traditional creamy drink made from tiger nuts (atadwe), blended with dates, coconut, and spices. It is highly nutritious and considered an aphrodisiac. Increasingly packaged and sold as a health drink.

Famed across Ghana, Atadwe Milk also called tiger nut milk or tiger nut pudding is a velvety, naturally nutty beverage made from the root tuber, tiger nut (Cyperus esculentus). It is enjoyed both street-side and in homes, offering a nutritious, dairy-free delight.

Ingredients & Preparation:
Typically prepared by soaking tiger nuts (known as “atadwe”) and rice separately, both are blended with water and strained. The resulting liquid is sweetened with sugar and optionally enhanced with molasses or spices, then gently warmed until it thickens into a creamy, pudding-like consistency. It can be served hot or chilled.