A Senior Lecturer at University of Cape Coast, Dr Alberta Bondzi-Simpson, has called for a shift in how traditional Ghanaian meals are presented, saying that improving their visual appeal could help preserve them for future generations.

Speaking on JoyFM’s Super Morning Show on March 25, she stressed that food must not only taste good but also look attractive if it is to remain relevant, especially among younger Ghanaians.

“Food must look good as well as it tastes good,” she said, adding that rethinking how local dishes are plated could make them more appealing and widely accepted.

Her comments come at a time when concerns are growing over the gradual disappearance of several traditional Ghanaian meals, often referred to as the “Endangered Menu.” Dishes such as aprapransa, mpotompoto, and wasawasa are increasingly being replaced by fast food and more convenient Western-style meals.

Dr Bondzi-Simpson pointed to meals like ‘kokonte’ as an example, suggesting that presentation plays a key role in perception. Rather than serving it plainly, she proposed more creative approaches.

“The Koreans and the Chinese can pick something very ordinary… shape it into flowers, shape it into different moulds that look so interesting. So do we just have to dump the kokonte in the bowl just like that?” she quizzed.

She believes Ghana’s food industry must begin to prioritise aesthetics, including colour, texture, garnishing and overall plating, as part of broader research and development efforts in food production.

According to her, being intentional about how meals are presented could change attitudes, particularly among young people who often view traditional foods as outdated.

The discussion forms part of wider conversations during Ghana Month, where stakeholders are raising concerns about the loss of indigenous culinary knowledge. Many young Ghanaians, experts say, are losing the skills required to prepare meals such as eto and burodongo, as preferences shift toward imported foods.