News
Efua Sutherland Children’s Park undergoes massive transformation
The iconic Efua Sutherland Children’s Park has been transformed into a vibrant celebration of culture, creativity, and northern Ghanaian identity ahead of the maiden edition of the By Faith Catering Services Guinea Fowl Bazaar.
The remarkable artistic makeover was led by the renowned Sirigu Women’s Organization of Pottery and Art (SWOPA), whose bold murals, intricate traditional patterns, and colorful visual installations have breathed new life into one of Accra’s most cherished public spaces.
From the park’s entrance to its walkways and central structures, SWOPA’s signature artistic touch now creates an immersive cultural atmosphere that welcomes visitors into a rich experience of food, heritage, art, and community celebration.
The artistic transformation forms a major part of the maiden Accra Guinea Fowl Bazaar, an initiative by By Faith Catering Services aimed at celebrating northern Ghanaian cuisine, entrepreneurship, and cultural identity.
Speaking in an interview, Chief Executive Officer of By Faith Catering Services, Matilda Zenabu Pipio, explained that the collaboration was intentionally designed to create more than just a food event.
“This transformation goes beyond aesthetics; it is a celebration of identity, creativity, and community. We wanted to create an experience that welcomes every guest before they even taste the food. Through our partnership with SWOPA, we are showcasing the beauty of Ghanaian culture while creating a platform that honors northern heritage, supports local businesses, and inspires the next generation of creatives and entrepreneurs,” she said.
Beyond beautification, the project highlights the growing importance of public art in transforming urban spaces into hubs of storytelling, tourism, and community engagement. The newly painted structures now serve as artistic landmarks, attracting photographers, families, tourists, and art lovers even before the official opening of the bazaar.
One of the painters from SWOPA, Mary Azuwine, described the project as both emotional and inspiring.
“We are not just painting walls; we are painting our culture, our stories, and our identity for the world to see. Bringing northern art into a major public space in Accra makes us proud because it shows that our traditions, colors, and creativity belong everywhere,” she expressed.
Organizers say the collaboration reflects the vision of the Guinea Fowl Bazaar — creating a unique intersection between culture, culinary excellence, entrepreneurship, and the creative arts.
As anticipation builds, the transformed park has already begun attracting attention from passersby, photographers, and cultural enthusiasts eager to witness the striking visual installation firsthand.
The maiden Guinea Fowl Bazaar is was attended by food lovers, families, tourists, and cultural enthusiasts from across Ghana, with SWOPA’s artistic masterpiece providing one of the most memorable visual highlights of the event.
By Geoffrey Buta
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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