Sweating under the intense equatorial sun and vibrating with an almost overwhelming, kinetic energy, Accra is a city that demands complete and utter surrender from its visitors. Arriving in Ghana for an eye-opening 2007 episode of No Reservations, the objective was to abandon all western safety nets and dive headfirst into the chaotic, brilliant reality of West Africa. The culinary landscape here is incredibly robust, defined by deeply complex, spicy stews, fermented starches, and the unparalleled bounty of the Atlantic coast. The exploration required navigating the dizzying, labyrinthine alleys of the Makola Market, a place where sensory overload is the baseline. From seeking liquid courage in a shot of fiery local akpeteshie to achieving pure comfort with rich palm nut soup, tender cow tongue, and the indispensable fermented kenkey, the journey is a visceral celebration of bold, unapologetic flavors. It perfectly captures a society that thrives on intense hustle and profound communal hospitality. To truly feel the pulse of this booming African capital, you must eat the street food. Here are the essential, vibrant spots that defined this incredible expedition.
When Anthony Bourdain visited Accra on his show No reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 3, episode 2. It first aired on January 8, 2007.
READ MORE: ANTHONY BOURDAIN NAMIBIA : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – “Ghanaian Snack” and Akpeteshie – Anthony Bourdain Accra
WHAT IS IT?
Anthony Bourdain visited Makola market located at Makola shopping mall at Accra. From there he sampled a snack that is made of flour and sugar, a caramelized toffee like candy, a shot of local liqour called akpeteshie.
“It’s hot and hectic, and I dunno where I’m going, or what people are saying and there’s so much happening everywhere you look. You don’t master Makola market, you submit the sensation and impulse and impenetrably complex flow you just have to go with. Interacting with objects here and intriguing smell there. Give in and go with it or go under.” -Anthony Bourdain
WHERE IS IT?
Makola Shopping Mall
Independence Ave, Accra, Ghana
Accra, Ghana
DISH – “Asanka Local” – Anthony Bourdain Accra
WHAT IS IT?
Anthony Bourdain sampled omo tuo or rice ball, stew with peanut and spicy palm oil, fish, crab, palm nut soup, ground nut soup, cow tongue.
“Man that’s so flavorful, that’s so good. Spicy but not you know…not painful it’s perfect, spicy hearty, powerful flavors. Really tender.” -Anthony Bourdain
WHERE IS IT?
Asanka Local International Chop Bar
Adzoatse St, Accra, Ghana
Accra, Ghana
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DISH – “Ghanaian Seafood” – Anthony Bourdain Accra
WHAT IS IT?
They had kenkey made of lightly fermented cornmeal, lobster, shrimp, red snapper, squid, cassava fish and barracuda with fresh red pepper, pickeled peppers and fried peppers on the side.
“That is extraordinary. It’s…you know, subtle, not too oily, this meaty texture, this guys are aggressive though.” -Anthony Bourdain
WHERE IS IT?
Labadi Beach
Accra, Ghana
NOTES – Anthony Bourdain Accra
Unfortunately, the exact location of the restaurant is unknown.
DISH – “Ghanaian Market Food” – No Reservations Accra
WHAT IS IT?
Anthony Bourdain had pork belly, ear and rib. A spinach stew, rice, beans and pepper.
“First of all, real flavors, strong flavors you know…spicy, really interesting you know…combination to spices. It smells good, tastes good and amazingly fresh.” -Anthony Bourdain
WHERE IS IT?
Osu Night Market
Basel St, Accra, Ghana
Accra, Ghana
READ MORE: ANTHONY BOURDAIN SEOUL : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
This intense, chaotic plunge into Accra stands as a vital turning point in his early television career, definitively proving his willingness to leave the comfortable confines of Europe to explore the raw, unfiltered reality of the developing world. In the broader scope of his work, it perfectly highlights his deep respect for the staggering complexity of West African cuisine, recognizing it as a foundational pillar of global gastronomy. His sheer delight in devouring incredibly spicy, challenging dishes like fermented kenkey and rich groundnut stews in bustling, open-air chop bars demonstrated an unparalleled empathy for local traditions. It remains a memorable, historically significant hour that aggressive dismantled tired stereotypes about the continent. Surrender to the heat, embrace the overwhelming energy of the markets, and let the profound, fiery flavors of Ghana completely take over.
