How to Make Traditional Ghanaian Christmas Dishes with a Modern Twist

1. Jollof 2.0 – New Flavours, New Shapes

Jollof is non-negotiable at Christmas, but you can still give it a glow-up.

Ideas for a modern twist:

• Oven-baked jollof cups
  Press cooked jollof into muffin tins, top with grated cheese and bake until lightly crispy. Serve as individual “jollof cupcakes” with a little shito or gravy on the side.

• Smoky roasted pepper base
  Instead of only blended raw tomatoes and peppers, roast your peppers, onions and tomatoes first, then blend into your stew. It adds a deeper, smoky flavour without using only firewood.

• Veg-loaded jollof
  Stir in roasted carrots, green beans, peas or mixed vegetables at the end to add colour and a lighter feel.

2. Grilled Chicken with Restaurant-Style Vibes

Christmas chicken is already a star — the goal is to make it even more juicy and impressive.

Modern twists:

• Herb & citrus marinade
  Add fresh herbs (thyme, rosemary, parsley), lemon or orange zest and a little honey to your usual ginger–garlic–pepper blend. The citrus brightens the flavour and helps tenderise the meat.

• Spatchcock (butterflied) chicken
  Instead of many small pieces, flatten a whole chicken by removing the backbone. It grills or roasts faster and more evenly, and looks dramatic on the table when carved.

• Finish with a glaze
  During the last 10 minutes of grilling or roasting, brush with a mix of honey, soy sauce and pepper. It gives a glossy, sticky finish that feels “restaurant-level.”

3. Waakye Party Bowls Instead of One Big Cooler

Waakye is already a feast by itself. Turning it into a build-your-own bowl bar makes it modern and fun.

How to do it:

• Serve the waakye in a big pot or rice cooker to stay warm.

• Arrange toppings in separate bowls:

  • Gari

  • Spaghetti

  • Salad

  • Fried plantain

  • Boiled egg

  • Shito

  • Stew

  • Grilled meat or fish slices

Let guests build their own “waakye bowls” with whatever mix they like. It looks beautiful and stops food from getting soggy too quickly.

4. Christmas Salad – From Basic to Beautiful

Classic “Christmas salad” with lettuce, eggs, baked beans and salad cream is a must, but you can upgrade it easily.

Fresh ideas:

• Layered salad jars or glasses
  Instead of one big bowl, layer cabbage/lettuce, carrots, cucumbers, beans, eggs and salad cream in clear glasses or jars. It looks very modern and makes serving easy.

• Add grains or nuts
  Mix in cooked pasta, couscous or quinoa for a more filling salad, or sprinkle roasted groundnuts, cashews or seeds on top for crunch.

• Use a lighter dressing
  Whisk salad cream or mayonnaise with yoghurt, lemon juice and a bit of mustard for a tangier, lighter dressing.

5. Plantain Three Ways on One Platter

Plantain is loved by everyone, and it’s an easy place to play.

Try a “plantain trio” platter:

1. Kelewele skewers – spicy plantain cubes threaded on small skewers with bell pepper pieces.

2. Baked plantain boats – ripe plantains slit and baked, then filled with spiced minced meat, vegetables or beans and cheese.

3. Plantain chips with dips – thinly sliced fried or air-fried plantain served with 2–3 dips (shito yoghurt dip, avocado dip, or tomato salsa).

One ingredient, three textures = very modern and still very familiar.

6. Light Soup & Groundnut Soup – New Ways to Serve

Soups are traditional for Christmas, especially with fufu or rice balls. The twist is in presentation and add-ons.

Ideas:

• Soup shooters
  Serve small glasses of hot light soup with tiny pieces of meat or fish as a starter. It feels fancy and warms everyone before the main meal.

• Roasted vegetable groundnut soup
  Roast your tomatoes, onions, peppers and even carrots before blending for groundnut soup. It deepens the flavour and adds a hint of sweetness.

• Mini rice balls
  Shape rice balls into small, bite-sized portions instead of big ones. They’re easier to serve and look elegant in a soup bowl.

7. Drinks – Sobolo & Juices with an Upgrade

Sobolo, pineapple-ginger and other homemade drinks are Christmas essentials. Give them a modern twist by turning them into mocktails.

Ideas:

• Sobolo spritz
  Mix chilled sobolo with soda water or lemonade, serve in glasses with ice, orange slices and mint.

• Pineapple-ginger mojito-style drink
  Use pineapple-ginger juice as a base, add crushed mint, lime wedges and soda water.

• Flavoured ice cubes
  Freeze small pieces of fruit, mint or a little sobolo in ice cubes. Drop them into clear drinks for instant colour and flavour.

8. Desserts with Local Flavour, Modern Look

You don’t have to bake complicated cakes to impress.

Simple twists:

• Bofrot dessert bowls
  Serve warm bofrot (puff puff) with a drizzle of chocolate or caramel sauce and a scoop of ice cream or whipped cream in small bowls.

• Coconut & biscuit trifle
  Layer crushed biscuits, coconut custard or pudding, and chopped fruit in glasses. Top with whipped cream and toasted coconut.

• Milo or cocoa fridge cake
  Make a simple chocolate biscuit fridge cake using Milo or cocoa powder for a nostalgic yet modern dessert bar.

Conclusion

Modernising traditional Christmas dishes doesn’t mean abandoning what you know and love. It simply means keeping the flavour, changing the experience: new textures, updated sauces, creative plating and a few surprising combinations.

With jollof cupcakes, glazed chicken, waakye bowls, elevated salads, plantain trios, soup shooters, mocktails and easy local-inspired desserts, your Christmas table can feel both deeply traditional and totally fresh at the same time.