Accra: The Ashanti Regional Centre for Arts and Culture (CNC) recently organized a food bazaar aimed at showcasing indigenous Asante foods. The event was part of the government's Black Star Experience initiative, designed to promote Ghana's culture, arts, and tourism.
According to Ghana News Agency, the bazaar featured a variety of traditional dishes such as Fufu with Abunubunu soup, which included mushrooms, bush meat, crabs, herrings, and snails. Other dishes on display were Ogoo, Aprapransa, Akao, and Akwasi Kwadwo, as well as Nkontomire and garden eggs stew, garnished with pear, eggs, and salted tilapia. The event also featured apotonsu, a dish made with ground pepper and a touch of okra. These meals were prepared by representatives from the Ashanti Regional CNC head office, district office, and the Kumasi Central Prison.
The event included cultural performances, such as dances from the CNC dance group and a Jama performance by officers from the Kumasi Central Prison. Mr. Peter K Marfo, the Acting Ashanti Regional Director of the CNC, highlighted that the National Commission on Culture has designated August as Food Month to promote Ghanaian indigenous foods. He emphasized that the food bazaar aligns with the Commission's objectives and also marks the conclusion of the Otumfuo Osei Tutu II's Arts and Craft Exhibition.
Mr. Marfo urged artisans to focus on producing quality products and to establish strong associations to attract investors. He suggested organizing workshops on marketing and branding to help artisans enhance their investments. Deputy Superintendent of Prisons (DSP) Daisy Fremah Antwi, Vice President of the Kumasi Central Prison Ladies' Association, remarked on the importance of indigenous foods in reflecting the identity of citizens and encouraged parents to introduce these healthier options to their children.
Ms. Antwi also appealed to the CNC to consider organizing the food bazaar quarterly instead of annually to further promote Ghana's indigenous cuisine.
