TOURISM WITHOUT FOOD IS JUST SIGHTSEEING

TOURISM WITHOUT FOOD IS JUST SIGHTSEEING

Why Ghana Must Integrate Culinary Arts Into Its Tourism Agenda

Have you ever wondered if tourism truly exists without food? Without our cuisine, what we call “tourism” becomes mere sightseeing, a glimpse of our nation, not a taste of its soul.

As chefs and culinary professionals in Ghana, we have long felt overlooked by the ministries that should celebrate our contributions. Yet food is the heartbeat of culture, no nation can sell its story to the world without first serving it on a plate.

Recently, I attended the West African Food Festival (WAFFEST) in Accra, hosted by the Chefs' Association of Ghana, where representatives from about 26 African countries showcased their heritage. There, I saw how other nations treat their chefs as cultural ambassadors, key players in tourism promotion and identity. Sadly, Ghana tells a different story.

Every ministry, institution, and event relies on chefs. We feed the nation at every conference, celebration, and in our homes. We train caterers, lecture students, and sustain kitchens across Ghana. Yet, when policies are made or tourism plans are drawn, we are missing from the table.

In other African countries, culinary arts are integrated into tourism or even recognised as a standalone ministry. But here in Ghana, we remain in isolation, our proposals shelved, our profession undervalued.

Even more worrying is how our traditional cuisine is fading. Our young people are becoming more familiar with foreign dishes than the rich, diverse meals of their ancestors. Eto, apapransa, akple, ewokple, kpoglo, benmoni, kankali, and many more indigenous cuisines across Ghana are slowly disappearing from our homes and kitchens.

As we learn international cuisines and cultures, let’s also remember not to leave behind our own, because ours is unique, beautiful, and filled with healthy, nourishing meals that tell our story.

Let’s be honest, those “big stomachs” we see everywhere are not signs of wealth; they are symptoms of poor eating habits. We are trading wholesome local foods like millet, yams, and beans for processed junk that leaves us weak and unhealthy.

Even in catering schools, students often skip local dishes in their training. So when tourists request authentic Ghanaian food, many upcoming chefs are unprepared.

It’s time for the Ministry of Tourism, Arts and Culture to act. Food is not just something we eat, it is culture, identity, and tourism itself.

If Ghana truly wants to showcase its beauty to the world, let’s begin in our kitchens. Our music and fashion tell part of our story, but our food completes it. Because when we serve our food with pride, the world doesn’t just see Ghana they taste Ghana.

The Author, Chef Madonna Bowan Aratuo is a Professional Caterer, Chef, Culinary Instructor, and Food Tourism Advocate.