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out where that smell is coming from. that's what we do. you want to discover what is it thats me like that, right? any major city on earth, you can find some of the best meals on the street. just look for a hot grill and a long line. all will be well. >> i remember in this part of the world especially, this is culture of what we call in the u.s., street meat. this is done incredibly well. the quality is very high. when you're traveling, you can't wait to eat. >> an these first bites are a great sign. i've got a feeling that ghana is going to be mind-blowing. i'm carlton mccoy. raised...

Culture and what i was exposed to growing up in the south is very obvious. the black eyed peas, the okra, these are all familiar flavors that harken back to my childhood. ghana's security and stable democratic elections are fuelling a wave of investment, artistic expression, and a sense of opportunity not seen in generations. and many ghanaians that left home to seek out opportunities are now returning, helping to supercharge the process. i'm told this is the ghanaian dream. one built by ghanaians for ghanaians. and that dream begins here in the capital of accra, a place that is start starting...

The wildly popular the city breakfast show. after attending university in london, bernard came back with a degree in economics and business, eager to place his skills to work in his hometown. >> ghana has a good history, a leader well enlightened. it's a cool place to live. it's safe. most people speak english, which is good. >> bernard has brought me here to buca, the undisputed champion of traditional ghanaian cuisine in a arts neighborhood packedway way in downtown accra. one of the reasons i wanted to come here is the investment here in ghana. industry is really thriving here. probably one...

Ghanaian food typically consists of a starch paired with a hearty soup. bernard orders an okra stew. it's like a gumbo with a flavorful smoked fish. you scoop it up with banku, fermented corn and cassava, and you have to use your hand. for me a classic, red red, black eyed peas mixed with fiery scotch bonnet menners, garlic and palm oil, served in a tomato-based sauce. it smells fantastic. >> this is the staple of where i'm coming from. >> yeah. >> it would be sacrilegious to use a spoon to eat banku. i need to use my finger. >> i think this is a very difficult thing for americans. >> why? bec...