Dishes prepared in Ghana are losing their taste and this is negatively impacting the health of consumers says food and hospitality expert, Joe Wilson Tetteh.
He said the pressures of modern lifestyles have reduced the capacity of Ghanaians to devote the time required to prepare local dishes.
According to him, the need to meet the busy schedules of the day has forced working Ghanaians to resort to convenient foods imported from another country in order to meet their daily nutritional requirements.
Speaking on the Joy FM’s Super Morning Show, Mr. Tetteh said because local dishes were traditionally not prepared into convenient packs the Western option of convenient packaging has become attractive to Ghanaians. This is detrimental to local food culture.
He said Ghanaians now want a stress-free way of preparing food and this feeds into the recent patronage of canned foods in Ghana.
However, he noted that the recent attitudes of people toward local dishes at functions demonstrate that Ghanaians are “going back to their root.”
“You put fufu on the buffet table, [and] it gets finished,” he said.
He also said recent food technologies have helped to make preparation and conservation of local dishes attractive.
Tetteh said Ghanaians patronage of 'Konkonte' – a local dish made of dried cassava, shows that the processes leading to the preparation of the food have been improved.
He said the moldy way of drying the cassava, which makes the food unappealing to eaters, has given way to a modern way in the form of oven drying.
He advised Ghanaians to help market the local culture on the international market through the patronage of local dishes.
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