Things To Do
in Wa

A thick maize- or millet-based staple often served with ayoyo (jute leaf) soup or groundnut soup; widely available in chop bars around Wa.

Must-Try!

Local millet or sorghum porridge eaten with various meat or vegetable stews; a filling everyday meal.

Koose are deep-fried bean cakes popular for breakfast or snacks; kuli-kuli is a crunchy spiced peanut snack sold in markets.

A traditional fermented millet drink served in community bars—mildly sour and often enjoyed socially in the evenings.

The largest market in town; great for fresh produce, spices, snacks and sampling street food from stalls and chop bars.

Scattered around the market and bus stations; best places to try TZ, soups and local stews at very affordable prices.

Polite greetings are important—use formal salutations with elders and always greet when entering homes or shops. Shake hands and use the right hand for giving and receiving items.

Ask permission before photographing individuals, especially elders and traditional leaders; some ceremonies or sacred sites prohibit photography without clearance.

Dress conservatively—cover shoulders and legs when visiting religious sites or rural communities; traditional wear is widely respected.

If you are invited to a palace or durbar, follow the lead of your host, show deference to elders and avoid outspoken criticism of cultural practices.

Tipping is not mandatory in Wa but small tips are appreciated for good service—round up taxi fares or leave a small amount for guides and hotel staff.

Cash (Ghanaian cedi) is king for most transactions; mobile money services (MTN Mobile Money) are commonly used locally. ATMs may be limited—withdraw enough cash in Tamale or a larger town and carry small notes for markets.

Sunny days and cool nights, especially December–February during the Harmattan when dust from the Sahara reduces visibility and cools temperatures; expect dusty conditions and bring sun protection and a light jacket for evenings.

Dry, dusty winds that lower humidity and morning visibility—pack moisturizers, eye protection and plan outdoor photography around midday when dust settles.

Warm, humid conditions with most rainfall between June and September; roads—especially dirt tracks—can become difficult, so plan transport accordingly and expect fewer long-distance excursions during heavy rains.

Hottest part of the year with high daytime temperatures—stay hydrated, avoid mid-day exertion and wear lightweight breathable clothing.

Vegetarian options are possible with staples like TZ, millet porridge and vegetable soups; always ask if stews are made with fish or meat stock.

Vegan choices exist but can be limited—stick to plain porridges and vegetable stews and confirm the absence of fish/eggs/dairy in preparation.

Many traders and eateries accommodate halal diets informally; Hausa-run stalls often serve halal meat, but ask to confirm.

Peanuts are common in sauces and snacks—notify vendors clearly and avoid groundnut-based stews if allergic.