Osagyefo Rowell adjudged 2023 Best Farmer in W/R
Mr Agyare(left) presenting the overall best award to Rowell
Mr Stephen Osagyefo Rowell, 44, from Aboadi, was adjudged the overall best farmer at the 39th Farmers’ Day held on Friday, at Apemanim, in the Ahanta West Municipality of the Western Region.
It was on the theme: “Delivering smart solutions for sustainable food security and resilience.”
He received a knapsack sprayer, five pairs of wellington boots, six cutlasses, a 32-inch television, six bags of organic fertiliser, a motor tricycle and a certificate.
Mr Rowell, who has seven permanent employees and 20 casual workers, owns a seven-acre rubber plantation, nine and a half acres of cocoa plantation, 17 acres of maize farm, a three-acre cassava plantation, a half-acre of cabbage farm and a half-acre of garden eggs farm.
He also has 21 goats, 50 poultry birds, nine sheep, seven rabbits, seven guinea pigs, 17 snails, 5,000 tilapia and 2,000 catfish.
Mr Richard Asumbura, 36, from Kejebi, was also awarded the best livestock farmer, and took home a knapsack sprayer, two pairs of wellington boots, four cutlasses, a wheel barrow, four bags of wheat bran, and a certificate.
Mr Kwaku Kinnah, 50, from Banso, received a knapsack sprayer, two pairs of wellington boots, four cutlasses, a wheel barrow, and three bags of organic fertiliser, a 32 -inch television, and a certificate for being the best crop farmer.
Mr John Bonney, 47, from Busua, became best youth in agriculture and received a knapsack sprayer, two pairs of wellington boots, four cutlasses, a wheel barrow, a mountain bicycle, three bags of organic fertiliser and a certificate.
Mrs Patricia Quansah, a 60-year old from Apemanim No 2, was awarded the best agro processor, and took home a knapsack sprayer, two pairs of wellington boots, four cutlasses, two aluminium basins, a wax print, and a certificate.
The Ahanta West Municipal Chief Executive (MCE), Mr John Agyare, congratulated the winners for their hard work and dedication towards the growth of the agricultural sector in the area.
He stressed the crucial role that the agricultural sector played in Ghana’s economy, saying that it was good society rewarded farmers who promoted the sector.
The Municipal Director of Agriculture, Mr Felix Blay Kenyah, encouraged the youth to take advantage of the emerging opportunities in the agricultural sector and venture into agribusiness, to help improve their living standards.
Mr Rowell, for his part, expressed his gratitude for the honour done him and encouraged other farmers to work hard to receive similar rewards in the future.
He, however, mentioned that, the agriculture sector was faced with challenges like poor road network, inadequate access to credit facilities and high cost of inputs and appealed to government to address the issues to help spur growth of the local economy
From Clement Adzei Boye, Apemanim
For the first time in its seven-year history, the celebrated Guinea Fowl Bazaar has been brought to Accra, marking a significant expansion of an event that has, for the past six years, been a staple in Tamale.
The two-day cultural and culinary festival, held from May 1–2, drew over 500 patrons and featured nearly 20 vendors, to promote Northern Ghana’s rich food culture particularly guinea fowl delicacies.
Hosted by By Faith Catering Services, the bazaar brought together traditional leaders, cultural groups, food entrepreneurs, and government representatives in a display of heritage and enterprise.
Speaking at the event, Mr. Angelo Dogbe, the Northern Regional Director of the Ghana Tourism Authority underscored the importance of promoting indigenous cuisine as a tool for economic development and cultural preservation. Chiefs from the Northern Region also graced the occasion, lending traditional authority and reinforcing the cultural significance of the festival.
A major highlight of the bazaar was a series of captivating cultural performances representing the diverse tribes of the Northern Region. Attendees were treated to traditional music, dance, and attire, transforming the venue into a lively tapestry of Northern identity and pride.
Vendors expressed enthusiasm about the opportunity to showcase their products to a new audience in the capital. Many noted increased visibility, networking opportunities, and strong sales throughout the two-day event.
The Chief Executive Officer (CEO) of By Faith Catering Services, Mrs. Matilda Zenabu Pipio described the Accra edition as a strategic move to broaden the reach of the festival and create new economic pathways for vendors and producers from the north.
She announced plans to make the Accra bazaar an annual event, emphasizing its potential to boost employment, promote guinea fowl production, and introduce more Ghanaians to the unique flavours of Northern cuisine.
She said, the event is a platform for cultural exchange, economic empowerment, and national unity through food.
She commended partners and called on more organisers to support and invest in initiatives like this.
Meanwhile, the organizers of Guinea fowl Bazaar paid a courtesy call to the Editor of Spectator, Mrs. Georgina Naa-Maku Quaittoo and Mr. David Adadevoh, Acting Editor of The Ghanaian Times.
Both editors lauded the initiatives and encouraged the organizers to sustain it.
Organizers for the initiative and called on stakeholders and cooperate bodies to support this good course.
By Geoffrey Buta.
Mother’s Day is a celebration to honour mothers and individuals in the society. To commemorate the day tomorrow, The Spectator nutritional page today offers to prepare a sumptuous Guinea fowl meal with an accompanying snack to celebrate our mothers.
Ingredients
-2 cups of cooked rice
-Oil
-2 pounds of Guinea fowl
-1/2 tablespoonful of grinded ginger
-1/4 teaspoon salt
-1/2 onion
1 cup frozen peas
-3 large carrots
-3 eggs
-3 tablespoonful of soy sauce
-2 tablespoonful of diced green onions
Preparation
-Cut guinea fowl into bite-sized pieces. Add ginger, salt, and garlic and allow it cook for about 2 minutes.
-Fry guinea fowl until it turns golden brown.
-Put a saucepan of fire and add a tablespoonful of oil.
-Stir in diced onion, garlic, and peas and carrots and other vegetables.
-Add rice and stir to coat. Stir occasionally until rice is warmed through.
-Add soy sauce to the rice and stir well
-Remove from heat and serve.
By Linda Abrefi Wadie
