Acra. A fritter made from yeast batter wrapped around a stuffing of meat, fish, fowl or vegetable, and shallow fried in dendê (palm oil), and looking a bit like a falafel. Accra are most commonly made with salt fish, and are likely also to contain any of, grated black-eyed beans, yams, bananas, aubergines (US: eggplants), pumpkin, palm hearts, breadfruit and nuts with which the soaked salt fish is mashed. They may be served with a spicy sauce of chillis, onions and dried shrimp. They are based on a dish of West Africa, probably Nigerian origin and are similar to Brazilian acarajé.
A gel-like traditional fermented starchy food item a sort of cornmeal (US: cornstarch) porridge which is usually served with spinach soup.
Plantains cut into cubes, grilled and mixed with salted peanuts, often available on the streets.