Metal pots are used to cook on Gyapa stoves and meals normally include beautifully flavoured stews and soups.

These are often served with a side dish of banku, tuo zaafi, fufu or kenkey. Never heard of these sides? Here’s a quick rundown…

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Banku is a mix of fermented corn and cassava dough mixed until it becomes smooth then heated and stirred continuously. When it’s ready the banku is shaped into small balls and placed into small plastic bags to keep it fresh until you’re ready to eat it.

Kokonte, known locally in Ghana as ‘face the wall’ is made with dried cassava or yam.

Tuo Zaafi is similar to banku, traditionally made with millet dough plus dried cassava dough with water and salt.

Fufu is a staple food across West Africa but in Ghana, it is made by pounding a mixture of boiled cassava or yam and plantains until it’s soft and sticky – the perfect accompaniment to a tasty soup or stew.

Jollof rice is made with tomato, onions, spices and meat. It’s a firm favourite, found in most restaurants.

Yam is a root vegetable or tuber, similar to potatoes. It’s normally boiled and mashed, fried or used to make fufu.

Plantain is a type of ‘cooking banana’ which is used to make fufu or is fried as as a side dish or chipped and sold as a salty snack.

Waakye is a mixture of rice and beans cooked with black eyed peas or kidney beans.

Kenkey is made by fermented corn dough, making it into balls and wrapping them with corn husk and boiling them. It’s often sold in kenkey houses, small restaurants or takeaways often found in Accra.

Watch Vivienne, a restaurant owner in Accra, Ghana tell us what she cooks on her Gyapa stoves.