Prices of several everyday food items used in popular Ghanaian meals such as abom, tuo zaafi and household soups recorded declines in June, offering some relief in key parts of the food basket even as overall inflation edged higher.
Data from the Ghana Statistical Service show that several staple ingredients commonly used in home cooking, including vegetables, grains and legumes, posted notable year-on-year price reductions.
Among the biggest declines were kontomire (aleefu), which fell by 38.0%, followed by garden eggs (-33.1%) and maize (-32.1%), all widely used in local dishes including soups and starch-based meals such as banku and tuo zaafi.
Other reductions were recorded in millet (-23.0%), beans (-21.3%), pawpaw (-22.4%), and guinea corn or sorghum (-19.3%), pointing to lower prices across a range of staple ingredients.
These items form the base of many everyday meals in Ghana, including soups served with tuo zaafi, banku accompaniments, and dishes such as abom, which rely heavily on garden eggs and leafy vegetables.
The declines also extended beyond core food staples. Lime prices fell by 18.3%, while imported apples dropped by 17.5%, and firewood recorded a 16.6% decrease, reflecting broader easing in selected household items.
The reduction in these staple ingredients means many households may feel some easing in weekly food spending, particularly for meals prepared at home. However, the benefit is uneven, as savings depend heavily on the specific foods each household consumes, while other costs in the economy continue to rise.
At the same time, the report shows that not all food items moved in the same direction. Ginger, shrimps and mango recorded sharp price increases, highlighting persistent pressure in selected parts of the food market.
Despite the easing in several everyday cooking ingredients, overall food inflation still rose by 3.9% year-on-year in June, suggesting that price declines in staples were offset by increases in higher-cost items.
The latest data point to a mixed food price environment, where households preparing common meals such as abom, tuo zaafi and soup-based dishes may find some ingredients cheaper, but overall relief remains partial and uneven across the market.
