Features
Akpeteshie: Ghana’s lively heritage
The dried sugercane used in preparing alcohol
Akpeteshie has been one of Ghana’s local beverages which has been used and passed on from our ancestors to our generations over the years. It is patronised by locals, celebrated by many, and scares some.
This drink traces its roots from the days of colonisation. It is deeply rooted in the Ghanaian culture as a national treasure since it blurs the lines between the upper class and the lower class.
Akpeteshie, popularly known as “Apio” and “Oha” in Ga, Twi, and Ewe respectively, is a home-brewed alcoholic spirit produced in Ghana and some other West African nations by distilling mainly sugar cane juice or palm wine.
Upon the arrival of the colonial masters, indigenous alcoholic brands were consumed. The people of the coast believed that these locally manufactured brands were of more quality than the foreign brands.
This was because these brands were made from fruits and herbs, which were more beneficial to the people, unlike the foreign brands, which some believed were concentrated with chemicals.
The consumption of Akpeteshie threatened the colonial government since their initial means of raising revenue for the state was through imported beverages. As a result of this, the British banned the consumption of Akpeteshie, because it competes strongly with their imported beverages.
The ban led the people to change the name from “Kpotomenui” meaning something hidden in a coconut mat fence to the name Akpeteshie in the Ga language, which is the act of hiding, since most people had to find a discreet way of consuming it without being caught by their colonial masters.
In the preparation of the Akpeteshie, especially when using the sugarcane, the dried-up sugarcane is placed in the crusher machine. The sugarcane juice is then juiced into a bucket. This juice obtained from the sugarcane is allowed to ferment over a period of thirty days in a large barrel, sometimes with the help of yeast.
The fermented liquid is then heated or boiled on fire, and the vapour that comes out of this passes through the copper pipe within the cooling barrels where it condenses and drips into sieved jars or gallons. The end result of this process is the alcohol, that is Akpeteshie. According to most brewers, the sugar content would determine the amount of vapour evaporated.
Akpeteshie is also made from mango fruit, pineapple, and cocoa seeds. Only a few people, according to research and experts, voiced out the main reason some use these fruits rather than the usual raw materials of sugar cane and palm wine for the Akpeteshie.
The cocoa seed when used for the Akpeteshie with the help of different herbs like mahogany, protect the body from heart diseases, asthma, piles, relieves stress and reduces fatigue in the human body. It also helps improve the blood flow and lowers blood pressure. It also aids in easy digestion, and it is useful for healing wounds.
Although Akpeteshie has become very popular in our Ghanaian societies, many do not take into consideration its production process. Most of the producers are smallholder farmers who earn a living from their art.
Furthermore, most people have now become addicted to Akpeteshie and some find happiness and peace in drinking it, despite its effects on their health. It is believed that Akpeteshie contains some minerals and vitamins like magnesium, zinc, and vitamin C, which are very significant to human health.
In addition to reaping the benefits of Akpeteshie, it is best known to enjoy it in moderation, since it helps reduce the risk of certain diseases like measles, and aids digestion through the antioxidants in it. The vitamins boost the immune system and support the overall health of the human body. Akpeteshie in one way or the other helps to reduce stress levels and bring feelings of happiness or relaxation to the body.
Despite Akpeteshie being beneficial to the human body, it is important to know the risks associated with consuming it; and it is important to seek medical advice if any serious medical issues arise because the sellers may add different ingredients that could harm the human system.
According to some of the Akpeteshie sellers, after purchasing from the place of production, mahogany, garlic, ginger and negro pepper are added to make it safer for the human system than consuming it in its raw state.
It is believed that the sugar level in Akpeteshie at the raw state is higher and if consumed in large quantities without any additives could lead to diabetes. An anonymous Akpeteshie trader said they mostly add stainless steel nails to it after buying it in its raw state to enhance its taste and to make it more alcoholic.
The nails are added in their fresh state but the molecules of iron on the surface of the nails react with the oxygen produced in the alcohol which forms a reddish–brown substance n the surface–rust. The rust is infused in the alcohol to give it a stronger smell and taste. The rationale behind this act is to increase the alcoholic content in the raw Akpeteshie.
Although most consumers prefer the Akpeteshie that has been mixed with nails, there are some who are against these practices because of the health complications associated with them.
Members of the Asomdwe Society in Bawjiase made it a life mission to omit the addition of nails during their production process due to the risks involved. Some medical experts highlighted that the rust from these nails can lead to serious health problems such as stomach cramps, constipation, muscle, or joint pain and in severe cases could lead to gastric cancer or death.
Research has proven that Akpeteshie can contain some trace elements of copper, lead, and iron as a result of the materials used in the production process. Some brewers store the juice in metallic jars since there are no strict regulative bindings on the production of Akpeteshie. This has raised concerns and many questions whether the sale of Akpeteshie should be legalised or banned.
According to a health expert at the Dakal Medical Centre, Dr. Ernest Osei Asiamah, the scientific school of thought has proven that moderate intake of alcohol helps in the prevention of heart attack and aids the body system with good circulation. The potential health risks associated with drinking alcohol is hypertension, heart condition and liver disease.
Some drugs react with alcohol, but the best precaution doctors often give to their patients is to either take it in moderation or to stay away from it.
Despite the reasons for consuming Akpeteshie, consumers are advised to reduce the intake or avoid it completely because the risks associated with its usage far outnumber the benefits.
The Ministry of Health (MoH) and Food and Drug Authority (FDA), through their agencies, should increase public awareness about the risks associated with the consumption of Akpeteshie. It is said that Akpeteshie kills softly and so those addicted to it should consult a medical practitioner to treat or stem any damage to the body.
Regina Inkum
Level 300
Ghana Institute of Journalism (GIJ)
Today, I focus on the Apostolic Church International in Finland, as I continue with my description of institutions and personalities and their accomplishments as members of the Ghanaian Diaspora in Finland.
The Apostolic Church International, Finland (or, Apostolic International Association Ry) was established in October 9, 2023. The Church in Finland has seen significant strides and accomplishments within the short time that it has been established in Finland, which must be highlighted.
History of the Church in Ghana
The Apostolic Church Ghana originated from the 1904–1905 Welsh revival, officially established in Ghana (then called Gold Coast) in 1935 following connections between a local prayer group in Asamankese (a town in southern Ghana), led by Peter Newman Anim, and the Apostolic Church, UK. There were historical splits in 1939 and 1953, but the Apostolic Church attained autonomy in 1985.
Today, the Church is headquartered in Accra. Last year (2025), it dedicated its new 10-storey headquarters, “The Apostolic Church Tower,” in Frafraha, Adenta West in Accra.
Activities of the Apostolic Church in Finland
The Apostolic Church in Finland conducts church service on Sundays. The service starts at 11a.m. in the morning and closes by 1 p.m. in the afternoon. There are no other activities during other days for now.
The Minister in charge of the church in Finland is also the Area Head of Italy Area. He is Pastor Daniel Kofi Addison who is the new Italy Area Head, and has just been transferred from UK South Area to Italy Area during the just-ended Council Meeting in March this year. Italy Area comprises Italy, which has 13 Assemblies, Germany, one Assembly, and Finland, one Assembly.
Elder Ebenezer Amoaning-Coffie is the Presiding Elder in charge of the Assembly in Finland. A Presiding Elder is responsible for day to day activities of the church (Assembly) and reports to the District Pastor, or in the absence of the District Pastor, reports to the Area Head.
Achievements
The Apostolic Church International, Finland was officially registered under the Finnish Law, guaranteeing freedom of worship and providing legal foundation for future growth. The church service is conducted in both English and Twi.
The church opens its doors to all people of every nation, especially Ghanaians who are in Finland and other African nationals. Now, the membership comprises Ghanaians, Nigerians and Sierra Leoneans.
The Church and the Ghanaian migrant community in Finland
The Apostolic Church in Finland plays a prominent role as a religious group that serves Ghanaian migrants and others in the Finnish society.
Thus, the Apostolic Church is a religious body for Ghanaian migrants in Finland and other nationalities who want to worship with them for diversity and better intercultural and multicultural understanding.
Elder Amoaning-Coffie said that the main and primary aim of the church is to bring people closer to God. “We aim to win souls for Christ. We aim to preach the gospel to the world. By propagating the gospel to the people, we are hopeful that they will turn away from any ungodly ways and be good individuals in the community and in society in general”, he stated.
He said that everything is going well so far. A key challenge, however, is how to get more members especially the youth. As a new Assembly, we are in need of instrumentalists, for example. We pray to God Almighty to help us do His work, the Elder disclosed.
Integration
By its activities, the Apostolic Church is helping to ensure integration of its members well into the Finish society. This is important since social interaction and citizens’ well-being are an important part of the integration process in Finland.
As I mentioned some time ago, the role of migrant associations and groups such as the Apostolic Church acting as bridge-builders for the integration and inclusion of migrants through participation in the decision making process and by acting as a representative voice is highly appreciated in Finland. Thank you!
With Dr Perpetual Crentsil
The landscape of the Ghanaian palate is shifting, and not necessarily for the better. In our bustling urban centres, from the streets of Accra to the suburbs of Kumasi, a quiet culinary revolution is taking place; one where the mortar and pestle are being replaced by the pizza oven and the deep fryer. This transition from traditional staple foods like fufu, banku, akple, kenkey, tuo zaafi, and ampesi toward “continental” dishes is more than just a change in appetite; it is a reflection of a deeper social struggle with identity and prestige.
The illusion of modernity
For many, “stepping out” for a meal has become synonymous with consuming foreign cuisine. There is an unspoken social hierarchy where a bowl of Abunuabunu is relegated to the village category, while burgers, pizzas are branded as prestigious choices. We have reached a stage where we equate foreign with modern and local with primitive.
This perception is a dangerous illusion. Our traditional dishes are marvels of culinary engineering complex, nutrient-dense, and deeply rooted in our history. When we choose a processed foreign import over a meal made from local tubers or fermented maize, we are not just changing our lunch; we are eroding the indigenous knowledge attached to our local ingredients and foods.
We need to turn the consumption of indigenous grains and tubers like millet, sorghum, and plantain into a statement of self-worth and national pride.
The cultural and health erosion
Every time a local dish disappears from a restaurant menu to make room for foreign fast food, we lose a piece of our cultural fabric. Traditional Ghanaian cooking is an art that requires patience and skill. By choosing the convenience of foreign fast food, we are raising a generation that may know the taste of a pepperoni pizza but cannot identify the rich, earthy profile of Prekese or the subtle tang of well-fermented dough dishes like corn porridge, banku, etew, abolo, agidi or kamfa, and kenkey.
Furthermore, we are at the crossroads of a nutrition transition. Replacing high-fiber, indigenous crops with calorie-dense but nutrient-poor foreign fast foods is driving a rise in lifestyle diseases such as obesity, hypertension, diabetes, stroke, cancer, and liver disease. We are trading our longevity for 15-minutes convenience or unhealthy diet.
A call for culinary patriotism
It is time for us to appreciate, preserve, and promote our indigenous foods and culinary traditions. We need to be proud of our local dishes, ingredients and cooking methods, rather than relying heavily on foreign or imported foods. We must stop viewing our local delicacies as low-class and start treating our culinary heritage as the high-end gastronomy it truly is.
True sophistication does not come from imitating Western fast food; it comes from innovation and adding values to our own resources. We see glimpses of this potential in the rise of branded Sobolo and the creative use of gluten-free plantain flour in modern baking of flour-based dishes such as bread, cakes, biscuits and others. This is the path forward. We must elevate our local dishes, making them as accessible, affordable, presentable and trendy as any foreign alternative.
To the hospitality industry: Innovate or stagnate
Our hotels and high-end restaurants must lead the charge. They must stop relegating local dishes to the “traditional corner” of the buffet, and apply the same culinary finesse given to imported dishes to our Fante Fante, apapransa, aborbi tadi, fetritoto, akple, abolo, yakayeke, fufu, ampesi, kokonte, wasawasa, tubani, apapransa, mpotompoto, kelewele, aliha, brukutu, pito, and other local dishes. The industry must enhance customer experiences making eating local dishes the ultimate luxury experience for both tourists and residents alike. We must elevate the presentation of our foods by using modern plating techniques to show that a bowl of light soup can be as visually stunning as a French consommé. We need to reclaim our Ghanaian plate before it is too late.
To the policy makers: Let us encourage buying of local ingredients to promote the local food industry and economy. There should be educational programmes and talks about the nutritional and cultural benefits of local foods so that people understand their value.
We need to encourage serving traditional dishes at school programmes, parties, and celebrations instead of only fast foods,
To the Youth: Let us value and appreciate our traditional dishes instead of always choosing foreign foods. There must be balance in our choice of local and foreign dishes. Confidence in our culture encourages others to respect it too. Our local dishes can also be promoted by sharing pictures, recipes, and videos on platforms such as Instagram, TikTok, and WhatsApp to make them attractive and trendy.
Young citizens must learn from their parents and elders how to prepare local meals to keep the knowledge and cultural relevance alive. Local dishes can be modernised to appeal to younger generations and tourists.
Conclusion
We cannot afford to trade our heritage for foreign cuisines which are gaining grounds across the country at an alarming rate. We must disabuse our minds of the perception that anything foreign or imported is better than those locally made. Our health, economy, and identity are tied to the soil. It is time to stop apologising for our local flavours and start celebrating them. It is possible to embrace modernity without losing ourselves and our cultural identity. Let us make the Ghanaian kitchen the heart of our modern identity once again.
By: Marilyn Gadogbe
