Amaarae Explains Ghana’s Egg-Loving Food Culture: A Tradition Rooted in History and Economy

Ghanaian-American singer Amaarae has opened up about a unique West African culinary tradition the widespread use of boiled eggs in everyday meals and the deeper historical and socioeconomic reasons behind it.

During a recent podcast appearance, the genre-blending music star highlighted how the inclusion of eggs in Ghanaian dishes goes far beyond mere taste preferences. According to Amaarae, this now-common practice has its roots in the economic struggles of past generations.

She explained that meat was once a rare delicacy in many households, typically reserved for the father or male head of the family. In response, mothers began using boiled eggs as a more affordable source of protein for their children.

“Eggs became a cheap add-on for protein,” Amaarae said. “Chicken and beef were mostly saved for Christmas or big occasions.”

Over time, what began as a substitution born out of necessity evolved into a cherished food culture seen not only in Ghana but across many parts of West Africa. Today, eggs remain a staple addition to meals such as rice, noodles, and kenkey, reflecting both their nutritional value and cultural significance.

Amaarae, known for her bold fashion sense and boundary-pushing music, often uses her platform to spotlight African identity, culture, and societal issues. Her commentary resonates with many who grew up in similar environments, where resourcefulness shaped food choices and traditions.

This revelation has sparked conversations online about how West African food customs have been shaped by both colonial-era economics and contemporary realities, especially in lower and middle-income households.

“It was all about affordability. Moms had to feed the kids somehow, and eggs became the go-to option,” Amaarae stated on the podcast.

“Now it’s just part of who we are. Eggs go with everything,” she added with a smile.