Dr. Mrs. Alberta Bondzi-Simpson, Senior Lecturer in the Department of Hospitality and Tourism at the University of Cape Coast, has warned that Ghana could lose a significant part of its traditional cuisine, particularly in urban areas.
Speaking on Joy FM’s Super Morning Show during the Ghana Month celebrations, Dr. Bondzi-Simpson discussed the topic, “The endangered menu: Ghanaian dishes we’re forgetting how to cook.” She said while the country’s food heritage is not yet gone, the warning signs are clear.
“I wouldn’t say outright that we are losing our heritage, but we are at risk when it comes to food,” she said. “Ghanaians embrace other cultures so easily, and it’s remarkable that many of our dishes have survived as long as they have. But if we’re not careful—especially in cities—we could lose a lot.”
Urban lifestyles driving the decline
Dr. Bondzi-Simpson explained that modern lifestyles are changing how Ghanaians eat. Many city dwellers now rely heavily on meals prepared outside the home, with some eating at least two meals away from home daily.
“This shift has serious consequences for traditional dishes that aren’t widely available commercially,” she said. “If a dish doesn’t appear in restaurants, chop bars, or as street food, it’s at risk of disappearing.”
Her research shows that most hospitality and business operators avoid including certain traditional dishes on menus because they are considered difficult to prepare. Out of roughly 200 documented Ghanaian dishes across 13 ethnic groups, only about 12 appear regularly in restaurants.
Even within families, knowledge of traditional cooking is declining. “If a grandmother knew 20 dishes, her daughter might know 15, and the granddaughter maybe 10,” she said. Changing social structures, with more women working and children spending long hours at school or in boarding houses, reduce opportunities to pass down culinary skills.
“I have university students who don’t know how to cook anything, let alone Ghanaian dishes,” she added.
Convenience and innovation as solutions
Convenience, Dr. Bondzi-Simpson said, is another factor contributing to the decline. While some progress has been made—such as selling ready-to-use palm nut soup base—much more needs to be done to simplify preparation for busy households.
“We need more innovation in food processing to preserve our cuisine,” she said. “Ingredients like okra could be pre-prepared and packaged, so people can cook traditional dishes quickly without going through complex processes.”
She emphasized that this is a national trend, affecting all urbanized areas, regardless of ethnic background. While rural communities may still preserve some dishes, ongoing urbanization threatens their survival.
“Just a few years ago, ethnic restaurants were rare in Ghana, and international cuisines were almost non-existent. Now, Italian, Indian, and Chinese restaurants are everywhere,” she said. “If we don’t protect our own dishes, we risk losing them to new tastes and global influences.”
Dr. Bondzi-Simpson warned that without intervention, the loss of traditional Ghanaian dishes could become stark in the coming decades.