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Kofi Atta Kakra Kusi honoured for supporting international edition of Accra Arts and Craft Market

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Deputy Director in charge of Corporate Affairs at the Ghana Tourism Authority (GTA), Kofi Atta Kakra Kusi, has been honoured for his outstanding contribution to the success of the international edition of the Accra Arts and Craft Market.

The award was presented to him on Saturday, October 25, 2025, at the W.E.B. Du Bois Centre for Pan African Culture in Cantonments, during a gala and awards night to close the 10-day event.

The management of the Accra Arts and Craft Market, led by Manager Adnan Mohammed and Deputy Manager Wango Abdul Karimu, recognised Mr. Kusi for his efforts in promoting the event through marketing and public relations, as well as helping to build strategic partnerships.

In a citation presented to him, organisers praised his dedication and described him as a key figure in boosting the market’s visibility and impact.

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Mr. Kusi has served in various capacities within the Ghana Tourism Authority for over a decade.

He previously worked as Board Secretary, Special Assistant to the late CEO Charles Osei Bonsu, and later as Principal Corporate Affairs Officer before being promoted to Deputy Director of Domestic Marketing and, in February 2025, to Deputy Director of Corporate Affairs.

An alumnus of Prempeh College, Mr. Kusi holds a Bachelor’s degree in Philosophy from the University of Ghana, a Master’s degree in Public Relations from the Ghana Institute of Journalism (now UNIMAC-GIJ), and an MBA in Marketing from the Methodist University College Ghana.

He also holds a Certificate in Tourism and Hospitality Management from the University of Johannesburg, South Africa.

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The international edition of the Accra Arts and Craft Market, which ran from October 17 to 26, brought together artisans, designers, and creators from across Africa, including participants from Nigeria, Togo, Benin, Burkina Faso, and Niger.

The fair showcased handmade products such as art, fashion, crafts, décor, and food, while promoting Ghanaian creativity and supporting small and medium-sized businesses to access international markets.

Under the theme “From Local Hands to the Global Stage,” the event provided a platform for cultural exchange, allowing locals, tourists, and diasporans to experience African art and craftsmanship firsthand.

Now in its eighth year, the Accra Arts and Craft Market continues to serve as a bridge between local artisans and global audiences, highlighting the rich cultural heritage of Ghana and Africa as a whole.

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By: Jacob Aggrey

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‘Company Secretaries Summit’ slated for July

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Ms Engmann

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.

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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.

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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.

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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

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Homemade soya milk

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Homemade soya milk

-1 cup dried soya beans

-4–5 cups for water (for blending)

-Extra water for soaking

-Sugar, honey or dates (optional, for sweetness)

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-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

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– 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).

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– 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.

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-Once boiled a little sugar or honey. Pulse.gh

Health benefits of Soya beans

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