Features
Monsieur’s daughter – (Part 1)
From the first day he reported for duty as French tutor, David Essel, a French-German graduate, made a huge impact on life in and around the Aboso Senior High School.
And the school made a life-changing impact on him. At first, the students took the enthusiasm with which he introduced French greetings, rhythms and catch phrases as funny.
But he quickly pointed it out that by taking French seriously, they would only be taking their very lives seriously. Ghana, he stated, was surrounded by French speaking countries whose citizens continuously flocked here to seek employment and business opportunities, yet Ghanaians hardly even knew those countries, mainly because they cannot speak French.
It was time to reverse the trend before they swallowed us up. And by learning at least another foreign language, they would become true, global citizens. Anyone who missed such realities would regret it badly in future. Moreover, he said, French was an enjoyable language, and he would prove it to them.
Within a few months, French had become the most popular language. Even students who were not offering French were taking it seriously. Apart from earning the respect of students and teaching colleagues, Monsieur David had quite a few lady admirers in the big town.
One of them, Gladys Asiama, a home science teacher, decided to beat the competition by making a ‘direct assault’. She wrote him a note asking to meet him to discuss translations of some popular French dishes. And when David obliged by going over to offer his generous assistance, she gently provided some well-prepared dishes.
Before the end of the year, she had completely won him over, to the annoyance of many girls. Gladys was certainly good looking, but later in the day, David wondered to himself how he got so completely run over by her.
They courted for some six months, during which they spent most evenings together, cooking and eating, going over homework a preparations for the following days’ classes. For David, ‘Gee’ was the beautiful, dutiful and practical partner he had always wanted in a life partner.
She was a good planner, who thought well ahead. And on her part, David was a far cry from the romantic but idealistic Simon, with whom she had enjoyed a three-year whirlwind romance, but who had travelled the US for a three-month training course but had stayed for over three years without a letter or telephone call.
Apart from being serious with his work, David was focused on improving himself, and had promised to support every business initiative she made. He was earning some income from writing articles in French, and was preparing to write a novel in French.
Although they wanted to have a modest wedding, their colleagues, students and parents and the folks of Aboso made sure it was a memorable affair. Gee got pregnant with their first child, and even though she was generally in sound health, David went the extra mile to make sure she was comfortable. Around the time of the pregnancy, Gee pleaded with him to allow her to spend weekends with her parents at Kubeasi, and he reluctantly agreed.
But for most of the pregnancy, she had it smooth sailing, and Sarah was born without hitch. There was no shortage of people to help with her care, and Gee resumed work. Their marriage, to all intents and purposes, had gotten off to a good start. One morning, however, one of their female colleagues walked into his class and asked him to find some fifteen minutes to meet her for some very vital information. Sometime before the close of day, he met her at the school park.
“I’m sure you will misjudge my motive for giving you this information, but I want you to know that I am not a liar, and I certainly won’t lie about such an issue.”
“Don’t worry, Adoma. I know you are a lady of principle. I’m sorry our relationship ended rather, er, abruptly. Indeed, I will admit that I wasn’t in control of things. But that’s not why you asked to meet me. Please go ahead.”
“Well, I’m afraid it’s not pleasant. Some months ago, a friend of mine who knew that I had been seeing you, came to tell me that one Simon, a former boyfriend of your wife, was back in town, and had been spending time with her at the Nananom Guest House.
This happened on quite a few occasions. I couldn’t tell you then, because even if it was proven to be true, people would accuse me of breaking up a marriage. But last week, something happened, again. Your wife left school to meet with him, twice.
My friend says that a woman who works at the Guest House called Mansa is prepared to confirm this, because she is disgusted by your wife’s behaviour. That is all. But I will be grateful if you could leave my name out of this, whatever action you decide to take.”
“This is so kind of you, Adoma. You know, one thing I’ve always feared in life is treachery. I experienced it at close hand in my family, and I hoped to avoid it. Don’t worry. I will make some enquiries, and take decisive action. I’m so grateful. If I may ask, can you forgive me for what happened?”
“I never held anything against you. So in that sense you can say we are still friends.”
“Okay. Then let’s meet for a drink one of these days.”
David got home as she was tucking Sarah into bed.
“Welcome sweetheart. You are late.”
“Yes, I had to make a couple of contacts. Is she okay?”
“Very much so. Your food is in the oven.”
“Actually, I wanted us to have a short discussion first. When you have a minute.”
“I’m ready.” She moved to sit right next to him and smiled.
“Last week Tuesday and Wednesday, you went out of school. You didn’t tell me, surprisingly. Where did you go?”
“I’m sorry. I think I went to buy some materials for the cookery classes.”
“Gee, take a moment to think, and answer me. Where did you go?”
“Ah, where is this coming from? I told you that I went to buy materials.”
“Did you buy them at Nananom Guest House?”
“I think I passed there briefly.”
“On both days? To see Simon? For sex? Apparently, this has been going on for some time? So you, a married, nursing mother, is also having sex with another man?”
‘Look, David, you are just sitting there and hurling unsubstantiated allegations against me. You can’t insult me, eh?”
“Unsubstantiated allegations? I can certainly substantiate them. And I must tell you. I will not stay in a marriage, not for one day, with a treacherous wife.”
By Ekow de Heer
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
