Ghana’s food scene is evolving, with restaurants influencing what people eat and what farmers grow. As urbanization, globalization, and shifting consumer tastes reshape Ghana’s culinary landscape, restaurants are playing a key role in introducing new flavors while also reinforcing local food traditions.
The High Street Journal (THSJ), gathered that consumers are increasingly on the lookout for new dishes despite the taste for local dishes. However, the availability of ingredients and food items grown in Ghana hinders food businesses from preparing continental dishes.
In an interview with Mr Jove Ansah, CEO of Food Link Restaurant, and Vice President of the Chef Association of Ghana, he disclosed that the rise of foreign dishes has been attributed to social media and technological advances – explaining that, people like to taste what they see especially from the western world. He said despite the love for continental dishes, Ghanaians still prefer their local dishes.
He further explained that the fusion of traditional dishes with foreign ingredients has led to the love of continental dishes but, the reality is that, people do love their local food but with a twist of foreign ingredients.
For instance he said the normal Ghana Jollof is now being served with baked beans, sweet corn, Lebanese cucumber, gizzard and other ingredients which has been stir fried for consumption. “So this style is just a fusion cousin but not a continental dish.”
Nonetheless, as restaurants adapt to consumer trends, they are also shaping what farmers cultivate. The growing preference for organic and fresh farm-to-table meals has led to an increased demand for vegetables like lettuce, cherry tomatoes, bell peppers, and exotic herbs such as basil and rosemary.
In 2023, Ghana imported approximately $133 million worth of key food processing ingredients, marking a 48% increase from $89.2 million in 2022. These imported items were additives, wheat flour, spices, sweeteners, and food coloring.
To meet the demands of restaurants, many farmers are now adjusting their production to cater to this shift. Some are investing in greenhouse farming to meet the demand for high-quality vegetables, yet policies and a lack of technological innovations hinder their growth.
Chef Ansah, tells THSJ that, government and private investors must take the mandate to provide technological equipment and expertise to improve farmers’ productivity, such as making available storage facilities and more processing companies.
“During the dry seasons we do not get fresh vegetables so we turn to canned ones for our food preparation, so if these vegetables could be processed or stored during their peak season then we would not have to worry about cost,” he said.
Importantly, restaurants have become key stakeholders in Ghana’s agricultural value chain, therefore a need for prioritization and investment in local food production.
