Features
Borla man —Part One
Even though Martin and his family were well known to my parents, the issue of my marriage to him generated great controversy at home. Mama thought he was nice and respectful, and since his parents were hardworking and of good report, he would be a good husband for me.
But Dada said nothing in his demeanour convinced him. Martin had to wait for over four months for their decision.
On my part, I was indifferent. All my friends and relatives thought he was a nice, respectable guy. And since he was a graduate with a good job at the Excel Health Insurance Company, they felt he would take good care of me.
I thought they made some sense. I quite liked him. He was always nicely dressed, and had the aura of a responsible person who had a great career future. But I didn’t feel the kind of love or even affection I thought I should feel for a prospective husband.
And the other problem was that even though everyone thought I was intelligent, I had been unable to pass WASSCE after three determined attempts. I badly wanted to get a degree.
But everyone encouraged me to go ahead. Love, they said, often developed over time. And as for getting a degree, there were so many paths. One could even write a matured students’ exam and enter the university.
And since Martin himself was a graduate, it was almost certain that he would assist me, since I would then be in a position to support him, at least financially.
Eventually, my parents came to some form of agreement. Dada would accept ‘drinks’ from Martin’s family to signify that he had agreed to our relationship, and I could even go and live with him if I wanted to. But he would agree to the actual formal ceremony after Martin had ‘proven himself’.
Martin was promoted to the rank of Manager and transferred to Takoradi. He rented a nice flat, and I joined him. Life was very comfortable, initially. Rather early in the day, he started coming home around eight about three days in the week, even though he closed at four-thirty.
He explained that he spent a couple of hours at the club house with his contemporaries working in Takoradi, and that it was nothing to worry about. At least, he said, I always knew where to find him. And moreover, he made sure he didn’t stay too late. I didn’t worry too much about it, because when he was home, we enjoyed each other’s company.
Then the problems with the ladies started. I saw the signs early. First, he always went out of earshot to take his calls. Then I started smelling ladies perfumes on his shirts. Then he put a password on his phone.
After many attempts, I broke into his phone, and saw quite a number of intimate exchanges between him and one Elaine. So the following morning, I called Elaine, introduced myself as Martin’s wife, and asked her to stop seeing him, forthwith. I assured her that if she didn’t, she would face worse problems than she was causing me.
That evening, Martin parked the car, flung the door open, and demanded to know why I called her. Before I could answer, he slapped me. I fell, more out of shock than the effect of the slap.
‘Sarah, you are lucky I didn’t give you some dirty blows!’ he declared as he walked away’.
I got up and went to the kitchen, turned off the half cooked jollof rice, and sat on the stool. He came in after several minutes.
‘Are you bringing my food or shall I get someone to give me food?’ I ignored him. He picked up the car keys and walked out. But he must have given up on that plan, because he returned to the kitchen, peeled some kenkey, put two pieces of chicken and some shito on the plate, and sat down to eat.
I spent the night in the spare room, alternating between thinking of my future outside marriage, and catching up on my WhatsApp messages. Before slipping into sleep, I prayed for guidance to take the right steps, and psyched myself up to live a disciplined, fruitful life, no matter the obstacles that came my way. I decided to start working towards university admission the following morning. I would buy the draft, do the application online, and treat myself to a good lunch.
I woke up at about 6.15, prepared breakfast, and went to the bathroom. I dressed and came to the hall to find that Martin had eaten breakfast and gone off to work. Just when I finished breakfast, my sister Dinah called from Brussels, and for the next hour and a half we discussed arrangements for her return. I locked up the shop at about ten, and was walking off to the bank when a young man stepped out of a pick-up vehicle with a Top Clean sign. He greeted, and I responded.
‘Sorry to disturb you, madam. Can I give you the past month’s cleaning bill?’
‘Ah, okay. Thank you’. He started walking away, then he stopped and turned.
‘Madam, I hope you don’t mind. Please forgive me. I stood, waiting.
Madam, you are very beautiful. Your husband is a very lucky man’. Tears rolled down my cheeks.
‘Oh madam. Please forgive me. I’m very, very sorry’.
‘Don’t worry’, I said. ‘You’ve done nothing wrong’.
‘Then please allow me to take you where you are going’.
‘I’m going to the nearest bank to make a draft’.
‘Okay, let’s go. Er, quite obviously, you are going to prepare the draft for a purpose. Do you mind if I take you there?’
‘I wouldn’t want to take up your time. After doing the draft, I’ll go to the nearest internet cafe to fill an online application’.
‘No problem. I’ll take you there. Please forgive me if I’m being a nuisance. But actually, I have a couple of hours to spare. And moreover, you are our client, so this is one way of thanking you for your patronage’.
‘Okay, you’re on. Let’s do it’.
He stopped at the bank, and I spent some twenty minutes getting the draft done. He was busy on his tablet when I got back, entering some figures into a table. He turned it off and started the engine.
‘Now’, he said, ‘let me take you to a comfortable cafe where the internet is reasonably fast, and you can work in some privacy. I’ve used it a couple of times. And as you’ve already seen, you can take as much time as you like. I’ll be doing some work’.
‘But, er…. I don’t even know your name’.
‘Paul. Paul Allotey. I’m Sarah, by the way. Paul, why don’t you leave me here, since this is the last important thing I’m doing today’.
‘Okay. Now Sarah. I was just thinking. You will be here at the cafe for about an hour. By then it will be about twelve thirty. By then, you would be thinking of buying yourself some lunch, to eat here or to take home. So if you would please allow me, I will take you to one of the nicest eating places in town, and after you have sorted that one out, then I can drop you home. Just that one errand, then I won’t bother you again’.
‘You are not bothering me at all. You are being very kind to me. And I just realised you are a mind reader too. The last item on my agenda was lunch’.
‘I’m so glad I appeared at your doorstep, just in time’.
‘Okay. Now Paul, since you say the cafe is a comfortable place, let’s go in together, and you can do your work while I get my application done’.
‘Okay, Sarah. Thanks. Let’s go’.
By Ekow de Heer
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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
