Features
Our dead fishing industry
As a vegetarian, do I have to bother if others do not get their meat and fish to eat? The answer simply is yes, I am bothered because being vegetarian is a choice which I have no right to impose on anyone; not even on my family. My son, however, chose vegetarianism along the way. And my youngest daughter too.
Ghanaians love their fish and consume over a million tonnes annually. Almost all of our coastal communities are into fishing as a source of livelihood. Indeed, statistics tell us that about 10 per cent of Ghana’s population is engaged in fishing. This means a little over three million Ghanaians are into fishing. But I think this figure needs a review downward since our inland water bodies are being degraded and throwing our fishers out of business. In fact, the only natural environment for fish to thrive in is water.
The Tema fishing harbour has all but died since the middle of last year. All fishing vessels, except a few tuna trawlers, have been grounded because the Ghana Maritime Authority has now woken up from its slumber to insist that these fishing vessels are primed to international standards before they go out to sea.
This edict has affected the operators financially in these hard times that they have virtually nothing to fix their vessels with. The institutional failure in our land is so nauseating that the ordinary man becomes a victim. Of course, standards must be maintained, no doubt, but why did the Maritime Authority wait all these years for these poor fisher folks to manage their businesses the way they knew only to be shackled when they least expected it?
Now, only those with connections in high places import frozen fish into the country. Today, trading in frozen fish is the only activity at the fishing harbour in Tema. One can only get some fresh fish from the artisanal canoe fishers, a negligible undertaking. Those on the value chain of fishing activities at the harbour are out of commission at this point in time.
The situation is not different at the landing beaches. At Jamestown in Accra, plastic waste constitutes the greater percentage of what the fishermen haul ashore from each expedition. And this adds to the cost of repairing their fishing gear.
We have a Fisheries Commission but I wonder if it has all the data on what fishery is all about. Research findings are gathering dust on shelves, because we do not yet have the culture of using research material to better our lot. Every available water body that has living microorganisms is a resource for aquatic life. Rivers, lagoons, lakes and ponds serve this purpose.
The Fisheries Commission should be the one spearheading the fight against the pollution of our water bodies by illegal mining operators, not the Ministry of Lands and Natural Resources. It is because once the rivers are polluted with toxic chemicals, aquatic life is lost, thus depriving the fishers of their source of livelihood and the communities their source of protein.
The Fisheries Commission seems to be unaware that the estuaries of our rivers have all been silted, thereby starving mangroves of nutrients and cover for the spawning of crustacians like crabs, prawns and shrimps. As a result, shrimpers have folded up their business.
Take the estuary of the Volta River, for example. The silting of this area has given rise to water hyacinth along the banks of the river right from Kpong in the Asuogyaman District all the way down to Sogakope and Ada in the South Tongu and Dangme East Districts respectively. The river used to discharge water into the Keta Lagoon by way of Galo and Savietula and, as a result, introduce new fish varieties into the lagoon. That has not happened in the last thirty-five years or so and nothing is being done to reverse this.
I spent 15 years living by the Keta Lagoon, first in Keta itself, Anyako and Anloga in1957.
At Anyako, my grand-aunt fried over a dozen species of fish for sale in Accra. One room was dedicated to baskets of assorted fish right from the floor to the ceiling. I didn’t need permission to help myself with any that caught my fancy, but I never took undue advantage.
Personally, I went fishing for sport. After all, there was more than enough in my home to choose from, but I loved the water and seeing fish live in its own environment had its own therapeutic attraction for, and effect on, me. Today, the Keta Lagoon cannot boast of even a quarter of a dozen species.
Oh, how I miss those fishing trips. I loved the hook-and-line fishing since my grandparents did not permit me to go with the professionals for fear I might impede their work, according to them, was my precocious disposition.
I was also fascinated with drag-line fishing. Two people would drag a twine 20 or 30 metres between them on the bed of shallow water. Others waded in behind the twine and, as the fish ducked flat under the twine and embedded in the sand, sunlight exposed their shiny bodies and were quickly picked up. Today, it is no fun trying to fish in this once life-sustaining environment.
The Volta River Authority (VRA) cannot be bothered by the silting of the Volta River. I sighted a letter written by Hon. Ken Dzirasah, a former Member of Parliament for South Tongu and Deputy Speaker to the VRA to address the issue and the effect on the economy of the area. Nothing seems to be done about this.
Lake Bosumtwi is also losing its fish stock. It seems the Ministry of Fisheries is only interested in revenue from licensing fishing companies operating in the oceanic maritime zones. What about inland fishing? Is the Ministry following the provisions in the Fisheries Act to the letter?
Meanwhile, fish constitutes the greatest source of Ghanaians’ protein needs, yet we have leaders over the years who have not taken the fishery sector seriously. Prized fishes are spawned and carried by the Benguela currents along the Gulf of Guinea all the way to the West and North Atlantic. Why we do not take advantage to maximize our harvest of these fishes beats my mind.
State intervention with the supply of what is known as pre-mixed fuel is even undermined by state officials who take bribes in the supply chain or divert the fuel to other areas.
The fight against pollution of our water bodies must be relentless and offenders severely punished. Not only do we need fish for consumption, we need water for our very existence as a people.
We must be worried when the very people whose duty it is to ensure our lives are assured are the ones alleged to be involved in mining activities that pollute the environment and water bodies. Only God knows what future we bequeath to our children and their children.
Post Script: I take this opportunity to wish my dear readers Merry Christmas and Happy 2023. I appreciate the mails you send.
Writer’s email address:
akofa45@yahoo.com
By Dr. Akofa K. Segbefia
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
