Tamale CNC stages traditional food exhibition

By Samuel SAM

The Northern Regional office of the Centre for National Culture (CNC) has organised a month-long food and drinks exhibition to promote the preservation of culinary heritage and encourage healthy consumption of local products.

Dubbed the ‘Meals for medicine party’, the event showcased a wide array of traditional dishes, underlining their cultural significance and health benefits.

Stalls featured hearty stews, herbal-infused beverages and age-old recipes believed to promote wellness, including tubani, nyonbeika and sobolo. The initiative sought to educate the public on the nutritional value of indigenous foods and drinks compared with imported alternatives, and to encourage their patronage for improved well-being.

The exhibition brought together chefs, restaurant and chop bar operators, CNC management and staff, food vendors, members of the Smock Weavers Association, the Progressive Hairdressers Association, as well as beverage processors in the region.

Attendees enjoyed live cooking demonstrations where chefs shared ancestral culinary knowledge, reinforcing the notion of food as medicine. Local musicians and dancers added to the festive atmosphere, attracting families and food enthusiasts alike.

Northern Regional Director of CNC, Abubakari Iddrisu Saeed, said: “In our traditional setting here in Northern Ghana, many of our meals are more than mere delicacies. From our time-tested dawadawa, which strengthens the immune system, to millet porridge that sustains energy, hibiscus drinks (sobolo), shea-based products that nourish the body and herbal-infused dishes that promote well-being, our kitchens have always been our pharmacies.

“We need to reflect on the importance of preserving and promoting our indigenous cuisines. Modern science is now confirming what our ancestors always knew – that food is a powerful tool for preventing and curing disease. Indeed, if we eat right, we live right.”

Mr. Saeed stressed the importance of documenting, promoting and teaching the younger generation the medicinal value of local foods and drinks, describing them as a vital expression of cultural heritage.

Supporting this view, the Northern Regional Research and Monitoring Officer and Acting Public Relations Officer of the CNC, Alex Buer, explained that the event was designed to provide a platform for farmers, food vendors, processors, herbal practitioners, cultural groups and consumers to exchange ideas and showcase skills.

“As part of our monthly programmes, this month is dedicated to food. We are highlighting the significance of our traditional delicacies and their nutritional value,” he said.

“It is a period where we encourage our communities to stay away from processed products such as margarine and creams; and instead, grow and consume more of our local spices and foods which promote good health. Any nation that seeks to grow must not ignore its culture – and food is central to that culture.”

He added that the promotion of local cuisine was essential not only for healthy, living but also for sustaining cultural identity.

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