Northern Regional Traditional Food Exhibition promotes heritage


By Samuel SAM, Tamale

The Northern Regional Traditional Food Exhibition commemorating this year’s Heritage Month, themed “Display your cooking pot,” took place in Tamale, Northern Region.

Organised by the Centre for National Culture (CNC) at the CNC auditorium with support from Nkulenu Industries Ltd., the event brought together both professional and amateur chefs to showcase their talent in cooking various local dishes.

The exhibition sought to promote the cultural heritage of the region and Ghana as a whole. Angelo Dogbe, the Northern Regional Director of the Ghana Tourism Authority (GTA), commended CNC for consistently portraying the cultural heritage of the region through diverse activities, aligning with the government’s agenda of promoting domestic tourism.

Mr. Abubakari Iddrisu Saeed, the Northern Regional Director of CNC, emphasized that the occasion was more than just a food showcase; it was a celebration of Ghanaian heritage, identity, and essence. He reiterated CNC’s mandate to promote the preservation, promotion, dissemination, and presentation of Ghanaian culture.

Each dish showcased aimed to educate the public about the nutritional value of local foods and served as a platform for preserving and promoting culinary heritage. Mr. Saeed highlighted the importance of traditional food systems in contributing to food security, eradicating hunger and poverty, and sustaining traditional agro-ecosystems resilient to climate change.

Madam Antoinette Letsa, representing Sylvester E. K. Naza, General Manager of Nkulenu Industries Limited, expressed honour in participating in the cooking programme.

She emphasized the emotional and experiential aspects of cooking, encouraging participants to embrace the joyous celebration of food, friendship and community.

The event coincided with the birthday of the late Dr. Ester Afua Okulu, founder of Nkulenu Industries Limited, marking the company’s 82nd anniversary. Nkulenu Industries Limited’s range of products, produced under strict hygienic conditions without preservatives, aims to make local dishes accessible globally.

Overall, the exhibition showcased the richness of indigenous culinary heritage and served as a platform for promoting cultural preservation, community engagement and culinary exploration.

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