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