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24th Anniversary of May 9 Stadium Disaster held at Accra Sports Stadium
A solemn ceremony has been held on Friday, May 9, 2025, at the Accra Sports Stadium to commemorate the 24th anniversary of the tragic Stadium Disaster—widely regarded as the darkest day in Ghana’s football history.
On May 9, 2001, a Premier League clash between rivals Accra Hearts of Oak and Kumasi Asante Kotoko turned tragic when crowd disturbances escalated, prompting police to fire tear gas into the stands. The resulting stampede led to the deaths of 127 spectators and left many others injured.
Since the incident, annual commemorative events have been organized to honour the victims and reflect on the lessons learned. This year’s remembrance brought together key stakeholders in Ghanaian football, government officials, club representatives, and family members of the victims.
In a keynote address, the Minister for Youth and Sports, Kofi Adams, reaffirmed the government’s dedication to improving safety at sports venues. He pledged continued collaboration with football stakeholders to ensure such a tragedy never happens again.
GFA President Kurt Edwin Simeon-Okraku, speaking on behalf of the football fraternity, described the disaster as a harrowing moment in Ghana’s sporting history. He noted that the most meaningful tribute to the victims is a collective commitment to prevention.
“The best way to honour those we lost is to ensure that it never happens again,” he said. “Through enhanced infrastructure, robust regulations, and our renewed focus on fan safety, we are working hard to prevent a repeat of this tragic event.”
He highlighted the introduction of Enhanced Safety and Security Protocols by the GFA and praised the ongoing development of football infrastructure across the country.
Simeon-Okraku also reflected on the recent loss of Asante Kotoko supporter, Pooley, in Nsoatre and called on the Ghana Police Service to intensify efforts to bring the perpetrators to justice.
He was joined at the ceremony by Executive Council Members Samuel Aboabire and Gideon Fosu, GHALCA Chairman John Ansah, GFA Chief of Staff Michael Osekere, Chief Finance Officer Collins Dei, National Juvenile Committee 1st Vice Chairman JoeSalam Abubakar and Black Stars assistant coach John Paintsil.
Representatives of the two clubs involved in the 2001 tragedy, Accra Hearts of Oak and Kumasi Asante Kotoko, delivered messages of solidarity. Hearts of Oak’s delegation included Managing Director Delali Adiamah, former Chairman Harry Zakour, and Alhaji Braimah Akambi. Kotoko was represented by Marketing Manager Charles Kwaku Hammond and National Supporters Leader Seth Nii Darko.
Also in attendance were Yaw Ampofo Ankrah, Director-General of the National Sports Authority, his deputies, families of the victims, and members of the Ghana Supporters Union.
The ceremony concluded with traditional prayers and the laying of wreaths at the May 9 Monument in honour of the departed souls. Wreaths were laid by the Minister of Youth and Sports, the President of the GFA, former Hearts of Oak Chairman, Kotoko’s Marketing Manager, and the Director-General of the NSA.
As the nation paused to remember the fallen, the resounding message from the ceremony was clear: May 9 must never happen again.
About 200 company secretaries, governance professionals and institutional leaders will gather in Accra for the ‘Company Secretaries Summit’ next month.
It is aimed at strengthening governance practices and enhance boardroom effectiveness across the country.
The summit, which is scheduled for July 16 at the Labadi Beach Hotel seeks to equip governance professionals with the knowledge, skills, and networks required to navigate the increasingly complex demands of modern corporate leadership.
It will feature keynote presentations, panel discussions, and interactive sessions focusing on emerging governance trends, boardroom dynamics, regulatory compliance, digital transformation, and stakeholder expectations.
According to the convener, Catherine Engmann, the summit comes at a critical time when governance professionals are under growing pressure to support sound decision-making, strengthen governance culture, and respond effectively to changing institutional and regulatory environments.
“This gathering is not just another conference. It is a platform for governance leaders who are already operating at the highest level and intend to stay there,” she said.
She noted that the programme was designed to provide participants with practical tools, fresh insights, and valuable professional connections.
According to Ms Engmann, a major highlight of the event will be the awards ceremony, which will recognise individuals and organisations that have demonstrated excellence in governance practice and made significant contributions to improving board effectiveness and corporate accountability.
She mentioned that the summit will also offer participants an opportunity to benchmark their practices against industry standards, exchange ideas with peers, and explore innovative approaches to governance challenges.
Beyond the formal sessions, the event is expected to foster networking and collaboration among governance professionals, helping to strengthen governance practices across Ghana’s corporate and institutional landscape.
Speaking about the vision behind the initiative, Ms Engmann, said the summit was inspired by the need to create a dedicated platform that recognises the critical role played by company secretaries and governance professionals.
According to her, the Company Secretaries’ Summit and Awards reflects her conviction that Ghana’s governance professionals deserve an annual platform where they can engage in meaningful discussions, build strategic relationships, and receive recognition for their contributions to effective governance.
Registration for the summit, she said was currently open, with interested professionals encouraged to secure their participation ahead of the event.
By Esinam Jemima Kuatsinu
-1 cup dried soya beans
-4–5 cups for water (for blending)
-Extra water for soaking
-Sugar, honey or dates (optional, for sweetness)
-Vanilla extract (optional)
Preparation
-Pick through the beans to remove stones or damaged seeds and rinse thoroughly
-Place them in a large bowl and cover with plenty of water. Soak for at least eight hours or overnight to soften it to blend easier
– After soaking, rub the beans with your hands as the skin begins to remove
– Removing the skins helps reduce the ‘beany’ taste and improves texture
– Put the soaked beans into a blender with 4–5 cups of clean water
-Blend until smooth and milky. (You may need to do this in batches depending on your blender size).
– Using a clean muslin cloth or fine sieve, strain the blended mixture into a pot. (Squeeze well to extract as much liquid as possible).
-The leftover pulp is called okara. Don’t throw it away — it can be used in baking, porridge, or even added to stews.
– Place the strained milk on medium heat and make it boil. Stir continuously to prevent burning or overflowing.
– Allow it to boil for at least 20–25 minutes. Proper boiling removes the raw taste and neutralises natural compounds that can upset the stomach.
-Once boiled a little sugar or honey. Pulse.gh
Health benefits of Soya beans
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