Tourism Authority Urges Hotels to Promote Indigenous Ghanaian Foods

The Northern Regional Director of the Ghana Tourism Authority, Lawyer Angelo Dobwe, has urged hotels, restaurants and other hospitality businesses to promote indigenous Ghanaian foods as part of efforts to preserve culture and strengthen the local economy.

Lawyer Dobwe said greater promotion of traditional foods and locally produced ingredients could create opportunities for tourism while supporting local businesses and reducing reliance on imported food products.

He made the call during the annual “Display Your Cooking Pot” event organised by the Centre for National Culture in the Northern Region.

The event brings together a variety of traditional dishes and ingredients from different ethnic groups, particularly from northern Ghana.

The initiative seeks to preserve indigenous food culture while introducing the public to the diversity of traditional Ghanaian cuisine.

Lawyer Dobwe called on hotels and restaurants to include more indigenous dishes on their menus and give customers the opportunity to experience local cuisine.

He also stressed the importance of properly packaging and marketing traditional foods and ingredients to make them attractive to consumers beyond Ghana.

Boosting the local economy

According to Lawyer Dobwe, consuming locally produced food can help keep money within the Ghanaian economy and reduce the foreign exchange spent on imported food products.

He cited local rice, dawadawa, dawadawa jollof, yumbeka and wasawasa among the foods that could be promoted more widely.

He said the tourism industry could play an important role by making indigenous foods more readily available to visitors.

Preserving northern food culture

Alex Buwe, Head of Research and Acting Public Relations Officer of the Centre for National Culture, said the event was designed to preserve and promote Ghana’s food heritage.

He explained that while the programme focuses mainly on northern cuisine, food from other parts of Ghana is sometimes included to showcase the country’s cultural diversity.

According to him, the Centre collaborates with food vendors, individuals and people interested in nutrition to sustain the programme.

He said stronger partnerships could help expand the initiative and expose indigenous Ghanaian foods to a wider audience.

The organisers believe the promotion of traditional cuisine can simultaneously preserve Ghanaian culture, support local food producers and create opportunities within the tourism sector.