Book a table Bantama Junction brings the heart of Ghanaian cooking to Hackney through authentic recipes, fresh ingredients, and genuine hospitality. Every dish celebrates culture, family, and the joy of sharing great food.
We’re proud to be part of the Hackney community, welcoming guests from every background. Food has a unique way of bringing people together — creating conversations, friendships and unforgettable moments around the table.
Our restaurant is built on respect, inclusion and genuine hospitality, so every guest feels valued from the moment they arrive.
Our founder, Kenneth, hails from Bantama Junction — the lively crossroads in Kumasi, heart of the Ashanti Region, that gives our restaurant its name. Growing up there meant chop bars, roadside grills and family kitchens, where food was always shared and everyone was welcome.
Kenneth carried a lifelong passion for restaurants and hospitality to London, with one idea: to recreate that feeling of home for the Ghanaian community and share it with everyone in Hackney.
That’s why every recipe here is cooked the traditional way, and why every guest is treated like family.
Every dish stays true to traditional Ghanaian recipes, preserving the flavours and cooking methods that have been passed down through generations.
We prepare every meal using carefully selected ingredients, ensuring freshness, consistency and exceptional flavour in every bite.
We believe every guest deserves genuine warmth, attentive service and an atmosphere where they feel completely at home.
Traditional recipes prepared with fresh ingredients and generations of culinary heritage.
Relax with friends, enjoy handcrafted drinks, and experience a welcoming atmosphere.
Perfect for birthdays, family gatherings, anniversaries and special occasions.
Ashanti & the Akan heartlands
Pounded cassava and plantain, traditionally beaten by hand in a wooden mortar — often a family job. Served with a light, peppery tomato soup, fufu is the Sunday meal of many Akan homes and a dish for welcoming guests.
Greater Accra & the Volta (Ga and Ewe)
Fermented corn and cassava dough stirred until smooth and stretchy. Banku is a coastal staple of the Ga and Ewe peoples; with okro stew it is everyday comfort food, eaten by hand and shared from one bowl.
Accra & the Volta Lake
Grilled tilapia — much of it from Lake Volta — with banku and hot pepper sauce is the classic Accra ‘chop bar’ and evening street meal, made for gathering with friends.
West Africa, with a proud Ghanaian style
Its roots trace to the old Wolof (Jolof) empire of Senegambia, but Ghana has made it its own with fragrant long-grain rice and a deep tomato base. No party, wedding or celebration is complete without it — and the friendly ‘jollof wars’ with Nigeria are part of the fun.
Northern Ghana, now loved nationwide
Rice and beans cooked with dried sorghum leaves that give it its colour. The name comes from the Hausa language of the north; today it is Ghana’s favourite breakfast, sold wrapped in leaves from roadside stalls.
Across southern Ghana
Black-eyed beans stewed in red palm oil with fried ripe plantain — red twice over, hence the name. Affordable, filling and naturally plant-based, it is a true people’s dish.
Planning a family meal, a celebration or simply a great dinner? We look forward to welcoming you.