Features
COVID-19: My layman’s take
I am not a scientist. Indeed, many things in science make little sense to me but once I trust Research Scientists to be doing the right things for humanity, I am minded to accept their findings and live by their recommendations. I remember one advert on television in London in late 1975 which said, “An egg a day keeps the doctor away.” Now, years later, we are told eggs contain such cholesterol levels that they must be taken in moderation.
What might have happened to those who took an egg a day for many years? Were the doctors kept away all those years? It looks like our scientists cannot easily make up their minds. Then comes the dreaded COVID-19. Again, our scientists are struggling to make up their minds on what this pandemic presents. They cannot agree on the distance between people so as not to get infected or infect. Some even say one does not need to get close to another to get infected and that the virus is in the air.
Sadly, the virus does not come like ‘kakai’ where one could parry it away. However, the conspiracy theories seem to gather more currency than the scientific ones. No sooner had the virus broken than we were told some 5G masts were said to be responsible. Another had it that some devilish individuals want to control the minds of all humanity and put us under their spell. Yet some say Bill Gates and his wife, Melinda, want to use the virus as a ruse to get blacks vaccinated so they cannot have babies to populate the world anylonger. They say there is no truth in this COVID thing at all.
I am made to understand that the corona virus is not a living organism and so can only linger on certain surfaces for a certain number of days or hours and die. Only on copper surface can the virus die instantly. Granted that this is true, we are not told how long it will linger in the system of a person who dies of the virus. I state this because bodies of those who die of the virus are not released to their families for fear of infection. My layman’s question is: if I am dead and cannot breathe, cough or sneeze, how do I get my handlers infected? Or does this virus stay in the corpse till it decays?
I hope my dear readers are not getting more confused than me. Granted that all the conspiracy theorists are up to some mischief, there is one fact that I know; and that is Nature does not forgive. I will explain this shortly.
I had gone shopping at a supermarket in the Bronx area of New York City in July of 2012, and at the vegetables section I saw the labels stating which were organic and which were genetically modified. The labelling was to allow the customer a choice. In fact, the GM ones looked more lush and appealing than the organic ones which, to all intents and purposes, were more expensive. By reflex, I muttered under my breath, “Are we safe?” A baritone voice responded behind me, “We aren’t safe, brother.”
I turned to face a hulk of a bearded giant staring down into my face. With a hand like the paw of a bear, he took mine and introduced himself as a Professor of Biochemistry in one university and had been researching into certain organisms I cannot readily recollect now. He stated that genetically modified (GM) foods are so pure that the natural antibodies that help to boost our immune system to fight ailments are eliminated. The effect, therefore, is that absolute dependence on GM foods exposes us to infections unless immune boosters are produced for regular consumption. This information, to me, was as frightening as it was revealing.
I told my Professor friend that I was a trainer of Journalists in a university in Ghana and promised to spread his word. He was grateful as I was as we parted company and I picked my organic foods and went my way.
It was clear to me from then on that because of profit and the desire to rake in megabucks, people set out to use technology to create ‘problems’ for humanity. These GM organisms do not have the natural seeds to grow, so the farmer is compelled to buy the seed from these biotech firms for planting all the time. This is a total dependency syndrome.
Now, back to COVID-19 and Nature’s Law: Have we noticed that there are more reported cases of the virus and deaths in the advanced societies? Their scientists cannot understand why Africa has rather low case levels and deaths. We are made to understand that this virus attacks the immune system, not so? So, here comes my “Layman’s Take.” Because majority of those out there live on GM foods, their immune system is compromised and cannot combat the effects of the virus; death is inevitable.
However, here in our parts we cannot afford to even buy the GM seeds so we depend on the organic farming methods to feed our population, thus building the antibodies to fight the virus. Therefore, it is highly likely that more people in Africa have had the virus than anywhere in the world but are not showing symptoms at all, which makes it probable that I might have contracted this deadly virus many times over and recovered without even knowing that I contracted it in the first place. This may be because we do not as yet have the capacity to mass-test our populations. This is possible, isn’t it?
I am of the conviction that nature is only exacting its ‘punishment’ on mankind for using technology to violate its laws. Of course, the question will arise as to how come Africa has recorded deaths from COVID-19. Could the answer simply be that those are people with underlying conditions? As I stated earlier, I am no scientist and cannot propound scientific theories to support my thinking, but if I have by this article touched on why Africans are not dying in the streets as predicted by Melinda gates, I guess scientists and their technology partners are hereby challenged to look at our food and food sources the world over.
Only recently, about a dozen players and officials of Kumasi Asante Kotoko Football Club were said to have tested positive for the virus in Sudan. They looked healthy while training with no symptoms. Even after the positive tests, none has shown signs of illness. They are back home doing as well as they left. That’s the point I seek to make.
Is Africa doing something right?
However, Ghanaians seem to take the risk lightly and are going about their duties as if nothing ever happened. The country might face another lockdown if stringent measures are not taken to enforce safety protocols.
PS: I wish it is just a plain rumour that testers are charging GH¢500.00 to declare otherwise infected people negative. Else I will appeal to National Security to conduct an investigation into the claim making the rounds.
By Dr. Akofa K. Segbefia
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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
