Ghanaian made snacks I reminisce the many good moments growing up as a child and through my prime when I would enjoy some of the very nice delicacies in Ghana, it dawned on me however that these foods are not readily accessible like in the late 70’s and early 80’s. On a typical day, a child walking to school from Shiabu through Mamprobi to James town would enjoy his akpiti, while he took those steady steps and had it as a companion as he journeyed along. A woman after a good lunch of banku and okro stew would like to have “agblikaklo” as dessert. Interestingly, the little girl from James town, hurriedly crosses to the other side of the street, carrying in her hand, Ntishinu, this is the water that forms after the preparation of the Ga delicacy Kenkey which is made from fermented corn dough. The Ga’s believe that liquid from the preparation of the kenkey had some potency to help get rid of fever when drank has the tendency of causing user to urinate a lot. I remember also agidi and adoolee, all nice Ghanaian delicacies. Nkatie cake, literally meaning peanut cake is made from peanut and sugar that coagulates and has a very nice taste. The favorite kelewele, other wise in the local palace known as the “food for the gods” is made from ripened plantain cut into small slices and seasoned with ginger, pepper and other spices, fried and eaten with peanuts. Usually, most young people would pick long strolls with their loved ones eating from one wrapper and perhaps feeding each other with the delicacy. Driving past the shores of the Volta region and I admire the fisher folks after a hard days work, sit by the shore while taking a rest after mending their nets and having lunch eating a special fish delicacy in the area called “Kete school boys accompanied with “Aboolo” Each of these foods can be eaten as dessert or taken as snacks but very filling and quite nutritious, now they are prepared for export.
- Keynote address by Joel Netshitenzhe executive director of the Mapungubwe Institute (Mistra)
- The Five Stages Of Grief