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Shea fruit: Savanah’s overlooked edible treasure
Every year between May and August, Northern Ghana comes alive with the shea season.
While most people know the shea tree for its butter used in cooking, cosmetics, and traditional medicine, few outside the region have tasted its fruit fresh from the branch.
The shea fruit is small, oval, and green when unripe. It turns yellowish when ready to eat. Beneath the thin skin lies a sweet, creamy pulp with a flavour often described as a cross between mango and avocado.
The taste is subtle but refreshing, and for many in the north, it is a seasonal delight that marks the beginning of the rains.
In rural communities, children are the first to take advantage of the bounty. At dawn, they collect fallen fruits under the trees, eating them on the way to school. Farmers, too keep a few in their pockets to snack on during long hours on the fields.
For older folks, the shea fruit brings back memories of childhood breakfasts and the joy of sharing food that cannot be stored or sold for long.
For others, the fruit is a seasonal business opportunity. Women and children often gather the fallen fruits and sell them in small bowls at local markets.
Rahama, a market woman at the Tamale Central market, said she sells a bowl of shea fruit for between GH¢5 and GH¢10, depending on the size.
She also mentioned that though the price is peanut, comparing the risk of gathering them in the bush, it helps to buy soap or pay for the children’s school needs.
“Shea butter brings bigger income later, but the fruit gives us quick cash,” she said.
Speaking to Musah Alhassan from Tolon, a 29-year-old farmer, he stated that he eats the fruit almost every day because of the health benefit.
He said, unlike sweets, it doesn’t leave you thirsty or tired during the season, saying that, “we grew up eating shea fruit every year. It makes you strong, gives you energy for the farm, and you hardly fall sick during the season.”
Mr Eric Banye, an Industry expert says the fruit deserves more recognition for its nutritional and economic potential. He also stated that the shea tree is celebrated globally for its butter, but the fruit is an overlooked treasure.
“It provides rural households with vitamins, quick income, and food security during the lean season. Promoting shea fruit consumption could add another dimension to the value chain while preserving cultural traditions,” he explained.
He stated that by continuous protection, over 5,000 hectares of shea trees destroyed annually for charcoal will be saved as the Northern region battles desertification.
Beyond its sweetness, the shea fruit is packed with vitamins and minerals, particularly vitamin C and potassium, which support immunity and heart health. It also contains natural antioxidants that help the body fight inflammation.
Furthermore, Mr Banye noted that, comparatively, the shea butter lasts for months, but the fruit must be eaten within days when it matures because it spoils quickly, making it a gift best enjoyed under the very tree that bore it.
This fleeting nature adds to its charm, reminding locals that the shea tree doesn’t only add economic resource but also a seasonal source of nourishment and pleasure.
In the rush for shea butter exports, the humble fruit is often overlooked. But in Northern Ghana, its short-lived sweetness, its hidden health benefits, and its modest economic value remain a cherished taste of home.
From: Geoffrey Buta, Tamale
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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.
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.
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.
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
-1 cup dried soya beans
-4–5 cups for water (for blending)
-Extra water for soaking
-Sugar, honey or dates (optional, for sweetness)
-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
– 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).
– 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.
-Once boiled a little sugar or honey. Pulse.gh
Health benefits of Soya beans
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