The Centre for National Culture, in partnership with Volta Star Radio of the Ghana Broadcasting Corporation, hosted the maiden Volta Traditional Cuisine Festival in Ho on Thursday, August 28.
The festival, held under the theme “Unity in Diversity – Celebrating the Tastes of Volta”, was part of the Black Star Experience, a national initiative designed to highlight Ghana’s rich cultural identity and instill pride among citizens.
Speaking at the event, Volta Regional Minister, James Gunu, said the Black Star Experience is a strategic vision that places culture at the center of Ghana’s development agenda. He emphasized that the Traditional Cuisine Festival transcended food, as it represented identity, heritage, health, and economic opportunity.
“Food is a powerful marker of culture; it reflects our history, connects us to the environment, and speaks to our collective memory as a people,” he noted. According to him, indigenous cuisines are not just recipes but living symbols of resilience, creativity, and knowledge passed down through generations.
Mr. Gunu further highlighted that promoting local dishes would improve healthy living, support local farmers, fishermen, and agribusinesses, and contribute to strengthening the regional economy. He described the festival as an opportunity to showcase Ghana’s culinary diversity, inspire the youth to value tradition, and attract tourists to experience the authentic flavors of the Volta Region.
The Regional Minister also encouraged the transformation of Ghana’s culinary heritage into sustainable businesses to create jobs and boost the local economy.
For her part, Lydia Nyarko-Ampomah, Regional Director of the Centre for National Culture, said local cuisines embody resilience, creativity, and a reflection of nature’s blessings to society. She stressed that food unites communities, strengthens families, promotes tourism, and drives economic growth.
She concluded that the festival was not only a celebration of flavors but also a call to preserve, promote, and pass on Ghana’s priceless culinary heritage to future generations.