What is meat in Ghana?

Abstract Meat in Ghana may be defined as vertebrate tissues including muscle, fat, skin, and connective tissue used as food and not excluding brain tissue, bone, offal, crustaceans, mollusks, and insects, and the influence of ethnicity in the choice of animal species. A “lesser” or “supplemental” concept of meat is principal in the cognition of Ghanaians; especially in regards to invertebrate protein, which portrays the fact that “some meats are truer meats than others.” A wider diversity of animal species is used as sources of meat. Use of the term “meat” and its practical interpretation may rather be rooted in culture since some ethnic groups shun/prefer some meat sources.