Deputy Tourism Minister Advocates Ghanaian Dishes on Hotels & Restaurants’ Menu


The three most important roles to drive food development and sustenance in Ghana are farmers, teachers and chef/tourist and hospitality specialists.
 
Currently, the three sectors are "stand alone" entities working really hard to sustain and develop the local food produce.     

The Modern Yam Recipe book is a piece of food development work, which gives the opportunity for all ages, positions and background to prepare Yams, in diverse of settings and in a value driven presentation. It is the first of many local food produce to be made modern in preparation and dinning. 
 
The book which is authored by Dorothy Woode-Bebe Nayo of Africa International Culinary Education (AICEducation) was launched on Thursday in Accra. The book has so many varieties of dishes prepared with yam.  

In launching  the book, the Deputy Minister of Tourism, Culture and Creative Arts Mrs, Dzifa Abla Gomashie commended Madam Dorothy for being that thoughtful and innovative with a book that would have many a chef or cook revise their notes in their bid to satisfy their clientele. She asked owners of restaurants in Ghana to have at least one local dish on their menu.

Mrs Gomashie  suggested to Mad Dorothy to also consider something purely on other indigenous produce in the near future. This she said would not only enhance the health of the people but also serve as a source of employment and market for local farmers when such meals take over the dining tables at homes and in the restaurants. 

The blend of local foods in the Hotels and Restaurants instead of the foreign dishes this according to her would boost the local produce and fulfill the government’s agenda of promoting made in Ghana goods.
 
She said the country is gradually losing track of the foods or dishes that made our forefathers the strongest people that ever lived and that according to her could be attributed partially to their eating habit. 

The deputy minister said the settings were beautiful but wished some consideration could be given to the local ‘dining table’ in some cases.

She endorsed the book and commended it to all cooks, chefs, housewives, and all those who cook and to every Ghanaian.

Reviewers’ of the book were amazed and wondered why Dorothy could have come up with such a brilliant idea to write a book on a common produce like yam.
 
"The question is: how many books have we written on the nutritious and appetizing local dishes that we have? All we see in our libraries are books on continental dishes that appeal to only a segment of the society." 

The reviewers also commended her and recommended that she should continue to go deeper into her thoughts to come out with more of such books that will give value to what we have over what we think that we need.

For her part, the author of the book Mad. Dorothy Wood-Bebe Nayo of Africa International Culinary Education  (AICEducation) has thrown a challenge to all who are involved in food development and sales to drive value in yam preparation by making it interesting and appealing for, health and economic sustenance, and in  food tourism. 

According to Mad. Woode-Bebe Nayo AICEducation together with the International Hoteliers Association will spear head some of these activities to develop and sustain Ghanaian Food Produce in Ghana and globally.

GBC