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ASSOSA 2004 hosts fun-filled ‘Party in the Park’ event
The 2004 year group of the Apam Senior High School Old Students Association (ASSOSA 2004) recently hosted a much-anticipated “Party in the Park” at the American International School sports complex in Accra, bringing together alumni from all year groups for a fraternal gathering.
The event was filled with energy, nostalgia, and excitement as former students reconnected and celebrated the strong bonds that continue to unite them even after leaving their alma mater.
The park buzzed with life as members from various year groups took part in a wide range of fun activities, starting with a health screening and an all-inclusive aerobics session led by Dr Sammed Pedro from Direct Care Australia.
The Class of 2006 won the football competition, defeating the Class of 2004 by a score of 3-1 before edging out the 2003 year group 3-2 on penalties.
The 2004 year group atoned for their loss to 2006 in the football match by defeating them in straight sets to win the tug-of-war event.
In the male orange-picking competition, Oliver Osei Abosi (2004) took first place, with Benjamin Adjei (2017) coming in second and Kwabena Amo (2004) placing third. In the female category, Davina Hawkins (2007) took first place, followed by Nana Ama Amissah (2007) and Lilian Nyande (2003).
Pastor Isaac Asiedu (2004) won the male lime-and-spoon competition, with Arnold Torgbor (2007) and Samuel Adu Boahene (2017) following. Rhoda Owusua (2017) won the female category, leaving Evelyn Essel-Cobbah (2004) and Tessa Djanie (2003) in second and third place, respectively.
Tessa Djanie (2003) defeated Love Joyce (2006) to win the Ludo competition. The draughts title went to Mr Akyea (1996), who defeated Alfred Baiden (2004). In playing cards, Obed Bismark Neequaye (2006) defeated Frederick Cobbinah Mensah (2006) in the finals. The gari soakings competition was won by Jonathan Effah Owusu (2007), with Lord Bentus (2005) coming in second. The 2004 ladies defeated their school sisters from 2003 to win the ladies’ penalty kicks.
In recognition of their efforts and the talents they displayed, the winners received medals, adding an extra layer of pride and motivation.
The day was graced by the ASSOSA National President, Mr Akwasi Addae-Boahene, along with several other prominent executives from ASSOSA National and other alumni. Their presence highlighted the importance of the event in fostering unity and keeping the spirit of Apam SHS alive across generations.
President of ASSOSA 2004, Mr Richard Amohs Asante, in his remarks, noted that the “Party in the Park” is more than just fun and games. “It’s a testament to the enduring connections among old students of Apam Senior High School,” he said.
He thanked all ASSOSA 2004 year group members for their commitment, as well as all year groups for their support in making the day a huge success. He also called on ASSOSA National to consider adopting the event and taking it to the next level.
As the day ended, attendees enjoyed a karaoke session, wined, dined, and danced their hearts out to old tunes from yesteryear.
“The Legacy Project is not merely about brick and mortar, it is a symbol, a bridge between generations,” he said.
By Raymond Ackumey
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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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