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Putting Northern cuisine on the world menu: Chef Abiro’s journey
From Bolgatanga in Ghana’s Upper East Region, Chef Abiro Seidu Napaana of Zuarungu is redefining what it means to cook and take pride in one’s heritage. His mission: to elevate Northern Ghanaian cuisine onto the global stage.
Raised in a household that emphasized gender equality, Abiro began cooking as a responsibility rather than rebellion. In a region where cooking is traditionally assigned to women, his early interest was unusual, but it quickly became a passion.
At Bolgatanga Senior High School, Abiro chose Home Economics over General Science, placing him among just five boys in his class. Despite bullying and skepticism from peers, he excelled academically, proving his capabilities and earning respect.
Abiro pursued Hotel, Catering, and Institutional Management at university, graduating in 2019. He noted that culinary schools often prioritized international cuisines—French, Italian, Mexican, and Chinese—while sidelining Ghanaian dishes. Determined to champion local cuisine, he joined the Ghana Food Movement, an organization promoting indigenous foods.
Focusing on Northern Ghanaian cuisine, Abiro highlights its nutrient-dense, climate-adapted dishes, such as wasawasa (millet-based) and tuo zaafi (soups with dried okra). To make these visually appealing, he reimagines traditional meals using modern plating techniques, maintaining authenticity while attracting contemporary audiences.
His work has gained international recognition. He has conducted cooking demonstrations in Italy, France, Morocco, Algeria, Senegal, and Canada, showcasing Ghanaian staples rather than continental dishes. For four consecutive years, he has represented Northern Ghanaian cuisine in Rome through programmes linked to the Food and Agriculture Organisation (FAO).
Abiro also advocates for climate-resilient crops like fonio and millet, highlighting their potential to combat food insecurity and lifestyle diseases such as diabetes and hypertension. He believes Northern Ghanaian cuisine, rich in fibre, micronutrients, and plant proteins, will become central to global conversations on sustainable and healthy eating.
As Head Chef of the Ghana Food Movement, Abiro sees himself not just as a cook but as a cultural ambassador. His message to young chefs: success is possible when rooted in indigenous cuisine.
“I came from Zuarungu in the Upper East. If I can travel the world cooking Northern Ghanaian food, then any young chef who believes in their heritage can do the same,” he says.
For Chef Abiro, the kitchen is a platform for identity, pride, and transformation—one beautifully plated dish at a time.
By Esinam Jemima Kuatsinu
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Ahyiresu and Abofrem, two quiet communities in the Atwima Mponua District, have been shaken to the core by a chilling midnight drama that reads like a nightmare.
A pastor and a young mother stand accused of attempting to bury a five‑month‑old baby girl alive, a crime that has ignited outrage and disbelief across the township.
According to police, Apostle Richmond Akwasi Frimpong, 36, Head Pastor of the Anointed Grace Prayer Ministry at Kuffour Camp, conspired with his uncle Emmanuel Appiah, 53, and the child’s mother, 23‑year‑old Beatrice Agyapomaa, to dispose of the infant, Anaya Achiaa, under the cover of darkness.
A fourth suspect, Emmanuel Donkor, remains on the run.
The suspects were caught near a refuse dump around 10 pm on April 9, 2026, after a vigilant resident, Akwasi Twezor, noticed their suspicious movements.
When confronted, they claimed the child was already dead and had palace approval for burial. But Twezor’s instincts proved right—the baby was still alive, gasping faintly for breath.
Chief Linguist, Nana Yaw Badu, later confirmed that Frimpong had misled him earlier in the evening, securing permission for burial by falsely declaring the child dead.
The infant was rushed to the Abofrem Clinic, where she is now responding well to treatment. Police described her as “very beautiful.”
Assistant Superintendent of Police (ASP) Evelyn Yitamkey, Commander of DOVVSU in Bibiani, confirmed that the suspects have been provisionally charged.
Frimpong faces attempted murder and conspiracy charges, while Agyapomaa and Appiah are charged with conspiracy and abetment.
They were remanded by the Bibiani Circuit Court, presided over by Judge Frank Asiedu Nimako, to assist investigations.
The docket has been forwarded to the Attorney General’s Department for advice, ASP Yitamkey indicated.
The attempted crime has provoked fury among residents, many suspecting ritual motives aimed at bolstering the pastor’s influence.
Crowds attempted to attack the suspects outside court, but police intervention prevented mob justice.
The Assembly Member for Ahyiresu, Yusuf Suleiman, has assured residents that justice will be pursued swiftly.
From Kingsley E. Hope, Kumasi
The forecourt of the African University of Communications and Business (AUCB) in Accra came alive on Friday with colour, creativity and innovation, as Level 300 students transformed the space into a lively exhibition of ideas.
Under the theme “Building meaningful brands beyond the logo,” the students invited patrons into a world where ordinary products were reimagined through storytelling, design and purpose.
From scented candles to innovative food concepts, each stand told a unique story, one that went beyond aesthetics to capture identity, value and human connection.
For many of the students, the event was more than just an academic exercise; it was a moment to dream out loud.
Guided by their lecturer, Peter Wonders, they explored what it truly means to build a brand in today’s competitive world where trust, consistency and experience matter just as much as logos and slogans.
Chairman of the occasion, Nana Kum Gyata VI, in his remarks said a brand is what people say about you when you are not present.
At the end of the presentations, awards were presented to deserving groups with Vida Nyaneba emerging as the overall best branding student.
By Esinam Jemima Kuatsinu
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