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| HISTORY AND FOOD of the Ghanaian People
Ancient trade routes existed long before the arrival of the first Europeans in 1471. Trade routes running north to south, and east to west, many of which ran through Ghana, existed throughout the continent of Africa. Modern-day Ghana imported dates, salt (for food preservation), tobacco, and copper from northern territories, while Ghana offered ostrich feathers, cloth, and cola nuts in return. The Portuguese arrived in modern-day Ghana in 1471, the first Europeans to explore the land. Though they were searching for a sea route to the Far East, the explorers began building forts along the coast and trading with inland tribes for their gold. By 1600, the Dutch and English began exploring Ghana. One hundred years later, the Germans and Danes also built forts—all hoping for ivory and gold. In return, explorers brought rum, cotton, cloth, beads, and weapons to the tribesmen. Eventually the Europeans forcefully captured Ghanaians as slaves. In addition to ivory and gold, Ghana was exporting palm oil, pepper, and corn by the mid-1800s. By 1902, the British had driven out all other European powers and named their new British colony the Gold Coast (it was later named Ghana in 1957). To continue the economic development of Ghana, the government distributed cocoa beans to local farmers to encourage the growth of a cocoa industry. At the beginning of the twenty-first century, Ghana's economy continued to be largely reliant on the exports of gold and cocoa. Bananas, cola nuts (the basic ingredient of many cola drinks), coconuts, rice, palm fruit, and various citrus fruits have also flourished into profitable cash crops. FOODS OF THE GHANAIANS Ghanaians enjoy a rather simple, but flavorful cuisine. The majority of meals consist of thick, well-seasoned stews, usually accompanied by such staple foods as rice or boiled yams. Stews come in a variety of flavors, the most popular being okra, fish, bean leaf (or other greens), forowe (a fishy tomato stew), palava sauce (spinach stew with either fish or chicken), and groundnut (peanut), one of the country's national dishes.
Certain foods that make up the Ghanaian diet vary according to which region of the country people live in. In the north, millet (a type of grain), yams, and corn are eaten most frequently, while the south and west enjoy plantains (similar to bananas), cassava, and cocoyams (a root vegetable). The people of the dry southeastern region eat mostly corn and cassava. Rice is a staple throughout most of the country. Jol lof rice, a spicy dish that includes tomato sauce and meat, is enjoyed by most of the population. Pito, a fermented beverage made from sorghum (a type of grain), is a popular drink in the north, while those living in the south prefer palm wine. A staple throughout West Africa, including Ghana, is fufu (boiled plantain, cassava, or rice that is pounded with a large mortar and pestle into a round ball). Other commonly eaten vegetables include spinach, okra, eggplant, onions, tomatoes, sweet potatoes, beans, corn, and cocoyams. Some villagers eat bangu, a fermented corn dish, or corn on the cob with pieces of coconut. Meat is considered a sign of wealth and luxury in Ghana and is seldom eaten. Fish, especially near the coast, is found more often in everyday dishes and stews. Kyemgbuma, crabs with cassava dough, meat, and potatoes, and gari foto (eggs, onions, dried shrimp, and tomatoes) accompanied by gari (coarse manioc flour) are popular seafood dishes. There are many treats for Ghanaians to enjoy after meals. Surprisingly, not many of them include chocolate as an ingredient, despite Ghana being one of the world's leading producers of cocoa. Kelewele, a dessert or snack, is made of fried plantains seasoned with ginger and ground red pepper or fresh chili peppers. Another dish that may be served for dessert is a pancake made of mashed plantains, deep-fried in palm oil. TRY TO MAKE THESE AT HOME
FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS The government does not recognize any religion as Ghana's official national religion. This is because Ghanaians believe in several different religions. Roughly 60 percent are Christians, 15 percent are Muslims (believers in the Islamic religion), and the remainder of the population practices a form of indigenous religion that existed hundreds of years before the introduction of Christianity or Islam. Such beliefs are called animism, the belief that all objects possess a spirit that is capable of causing both harm and good to those who come in contact with it. The Portuguese introduced Christianity to Ghana in the 1400s, though Christian missionaries in the 1800s were most responsible for spreading the faith. In modern-day Ghana, the majority of Christians live near the coastal regions and enjoy taking part in Christian holidays. Christmas is a special time of year for all Christians, including the Ghanaians, who observe Christmas for up to eight days. It is a time when relatives and friends visit one another and children receive new clothes and toys. The most popular dish at Christmas dinner is chicken, though goat or sheep may also be prepared for the special occasion. Yams and stew or soup are popular accompaniments served with the main dish. Fresh fruits and sweet treats are often offered for dessert. Muslims celebrate Islamic holidays (such as Ramadan) with as much anticipated joy, though they rarely consume pork or alcohol. More than 100 festivals take place throughout Ghana each year, many of which are based on animistic beliefs and revolve around times of harvest. They typically pay tribute to their ancestors. These vibrant festivals give the Ghanaians a feeling of spiritual and cultural connection. All festivals, even somber ones, involve dancing, singing, and feasting. One of the most popular festivals is Odwira, the presentation of the new harvest of yams to their ancestors. The weeklong festival in either September or October (depending on the harvest) follows strict guidelines each year. One rule prohibits the consumption of new yams until the festival has ended. On the fourth day before the start of the festival, a huge feast is held in honor of the living and the dead and feasts are held at the center of many towns. A Typical Ghanaian Christmas MenuChicken, goat, or sheep Independence Day is joyously observed each year on March 6 in remembrance of Ghana's independence from Great Britain in 1957. Fireworks, sporting events, awards shows, and cultural displays are all a part of the festivities. As in most of West Africa, the yam or plantain (similar to the banana) dish called fufu is a favorite dish to eat on this special day. A yam dish called oto is served with hard-boiled eggs for breakfast on festival mornings. MEALTIME CUSTOMS Ghanaians traditionally consume three meals a day and each meal is usually only one course. The typical kitchen contains an open fire, a clay oven, a large pot for cooking large quantities of food (such as stew), and a large iron griddle for frying. Although each ethnic group has its own style of cooking, most Ghanaians typically cook by their own instincts, adding ingredients as necessary and determining preparation and cooking times simply by monitoring their meals. Breakfast is occasionally more substantial than the light, midday snack that some groups consume. Ampesi (am-PEH-si) is a popular dish eaten in the morning. It consists of a cassava, cocoyam, yam, and plantain mixture that is boiled with onion and fish, and then pounded and boiled a second time. Kenkey (ken-KAY) may be eaten morning, midday, or in the evening. Ground cornmeal is soaked in water and left to ferment for up to two full days before it is shaped into a ball, boiled, and wrapped in plantain leaves. It is a popular accompaniment to fish or stew. Pumpuka, a porridge made from ground millet, is another breakfast dish. Dishes served for lunch and dinner are typically very similar. Fufu (cassava, plantain, or cocoyam dough), palm fruit, fish, beans, eggplant, and groundnuts are often eaten alone or combined and eaten over rice, or as ingredients in a stew. Pepper soup is hot and spicy, but loved by most Ghanaians. To offset the spicy pepper, drinks native to Ghana such as Refresh, a soft drink made with fresh fruit juice, are extremely popular, especially among children who enjoy its sweet taste. Fried bean cakes called kose (or akara), boiled plantains, and koko, porridge made from corn or millet mixed with milk and sugar, are all popular meals for school children. Sundays are often the day for wealthier Ghanaians to eat out, especially those living in the coastal regions. Cheaper café-like establishments called "chop houses" sell local food and are popular among locals and tourists alike. However, street stalls sell local dishes for the least amount of money. Most chop houses and street stalls are run by women. Stalls often sell fresh fruit, kelewele (fried plantains), and porridge. POLITICS, ECONOMICS, & NUTRITION About 11 percent of the population of Ghana is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 27 percent are underweight, and more than one-quarter are stunted (short for their age). Goiter (a swelling of the thyroid gland) was present in one-third of all school children between 1990 and 1995. This is usually a sign of an iodine deficiency. However, Ghanaians consume a fairly large amount of yams, which contain Vitamin B1 (thiamin) and Vitamin C. Vitamin B1 helps the body use energy foods and Vitamin C helps to keep the body tissues strong and helps the body to use iron. Yams also provide some fiber, which helps keep the digestive system working properly. Northern Ghana suffers harsher, more extreme weather conditions than the south, causing less food to be available during times of disaster. Floods during the wet season and droughts during the dry season can lead to serious health risks, including under-nourishment. Southern Ghana experiences more stable conditions and is located closer to seaports. Food in the south can also be more efficiently stored, and most people can afford to buy food from markets when weather conditions destroy their crops. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Ghana's earliest inhabitants existed as long ago as 6000 B.C. Ancient stone tools and other artifacts have been discovered that suggest early hunter-gatherer communities, most of which lived by the ocean. These nomadic tribes (traveling from one place to another) roamed the land in search of berries and wild seeds, and followed herds of animals for meat. 
Many spices are used to prepare stews and other popular dishes. Cayenne, allspice, curry, ginger, garlic, onions, and chili peppers are the most widely used seasonings. Onions and chili peppers (along with tomatoes, palm nuts, and broth) help to make up the basis for most stews.
