: Time To Curate a Volta Identity Through Its Rich Gastronomy.
- Introduction
In an age where travelers seek more than just sights and sounds, food has emerged as a compelling storyteller—a powerful entry point into the soul of a people. Across the globe, gastronomy is increasingly recognized as a cornerstone of cultural identity and economic opportunity. Yet, in Ghana’s Volta Region, this immense potential remains largely untapped. Known for its stunning landscapes, rich traditions, and diverse ethnic heritage, the Volta Region holds a culinary treasury that is both ancient and alive. From the fermented flavors of “Akple” to the aromatic spice blends in “Fetri Detsi,” every dish is a chronicle of history, a celebration of community, and an ode to sustainability.
Now more than ever, the time has come to spotlight this culinary wealth—to elevate food from the background to the center stage of tourism development. Sustainable food tourism offers a transformative path: it invites us to savor our culture, empower our communities, and share the true taste of Volta with the world. This article explores how the region can harness its gastronomic identity not only to attract global attention but to foster pride, preserve traditions, and catalyze inclusive economic growth. Let us begin the journey into the flavors, stories, and potential of Volta’s rich food heritage.
- What is Food Tourism and Why It Matters in Volta Region.
Food tourism, also known as culinary tourism, refers to the exploration of food as the purpose of tourism. It celebrates local cuisine as an authentic expression of culture and heritage. Around the world, people travel not just to see sights but also to taste, learn, and experience the food of a place. In the Volta Region of Ghana, this form of tourism has not been fully harnessed despite the region’s incredible diversity in culture, landscape, and cuisine. From the rich traditions of the Anlo-Ewe in the south to the mountain communities in the north, food is not merely sustenance but a vibrant cultural narrative passed down through generations.
Volta Region’s culinary heritage is embedded in its daily life, festivals, rituals, and traditional ceremonies. Yet, these unique food stories are seldom told beyond regional boundaries. By promoting food tourism, the Volta Region stands to benefit economically, socially, and culturally. It offers opportunities to boost local agriculture, empower women and youth in food-related businesses, preserve culinary traditions, and develop sustainable tourism models that reduce environmental footprints while increasing cultural pride.
- The Potential of Sustainable Food Tourism in Volta Region.
Sustainable food tourism is a niche but growing sector that emphasizes not only enjoying food but doing so in ways that respect the environment, culture, and social equity. In the Volta Region, this can take many forms: farm-to-table experiences, community cooking classes, food festivals, gastronomic trails, and food heritage documentation.
The region’s agricultural base is a strong foundation. With fertile lands producing cassava, maize, millet, yam, okra, pepper, and leafy greens, etc., there is room to create a strong link between farming and tourism. Tourists can experience how ingredients are grown, harvested, and transformed into traditional meals. Towns like Ho, Keta, Anloga, Hohoe, etc., can serve as hubs for gastronomic tourism, linking visitors to food markets, street food vendors, home kitchens, and traditional restaurants (known locally as chop bars).
Sustainable food tourism can empower local communities by creating jobs, encouraging entrepreneurship, and reducing rural-urban migration. Youth can be trained as culinary guides, storytellers, or heritage chefs. Women can find new markets for their indigenous recipes, traditional spices, and preserved foods. Moreover, such tourism can foster environmental awareness by encouraging organic farming, reducing food waste, and promoting climate-resilient crops.
- Culinary Food Tourism As A Form of Art.
Food is an art form. In every culture, cuisine reflects aesthetics, creativity, symbolism, and craftsmanship. In Volta Region, the artistic expression of food is visible in the color, aroma, texture, and presentation of meals. Dishes like “Akple with Fetri Detsi,” “Abobitadi,” “Agbelikaklo,” “Dzowe,” and various smoked and dried fish preparations demonstrate meticulous methods passed through oral tradition.
Culinary tourism that treats food as art involves more than eating. It includes storytelling, demonstrations, performances, and even visual arts. A cooking session with an elderly woman preparing fermented corn dough could become an immersive art performance. Local pottery used for cooking and serving can be displayed as part of the culinary experience. Chefs can innovate by blending tradition with modern presentation, showing how the past meets the future through food.
Culinary festivals, food exhibitions, and food-themed art installations can elevate food tourism to an art-based experience. By documenting and promoting the rituals of food preparation, the Volta Region can attract creatives, researchers, and tourists interested in the deeper meaning of what they eat.
- Sustainable Food Tourism: Pride and Authenticity in Volta Region.
One of the core tenets of sustainable tourism is authenticity. Volta Region’s authenticity lies in its ability to present food not as a commercialized commodity but as a cultural emblem. Meals are rooted in the land, the seasons, the rituals, and the beliefs of the people. This authenticity must be preserved and celebrated.
Promoting sustainable food tourism can instill pride in local foodways and fight against cultural erosion caused by globalization. Instead of fast food chains dominating local diets, there can be a renewed interest in indigenous ingredients and recipes. When tourists seek out authentic Volta cuisine, it sends a signal that local traditions have value.
This pride can be reinforced through food storytelling. For example, the significance of specific dishes during festivals like Hogbetsotso, Dzawuwu, Teza, Galiza, Agalaza, etc., should be documented and shared with visitors. Cooking classes and community dinners can be designed to teach both the process and the meaning behind meals.
Furthermore, certification and recognition of authentic food providers, support for indigenous farmers, and preservation of heirloom seeds can anchor a food tourism strategy rooted in sustainability and cultural integrity.
- Anlo-Ewe People: A Unique Gastronomic People in Ghana.
The Anlo-Ewe, predominantly located in the southern part of the Volta Region, are known for their vibrant culture, deep oral traditions, and unique gastronomic practices. Their cuisine is shaped by their coastal environment, proximity to lagoons, and access to both freshwater and marine fish. Their dishes embody both the flavor of the land and the bounty of the sea.
Staples like corn, cassava, and okra form the basis of their meals, often prepared with skillful fermentation and slow-cooking techniques. The famous “Akple,” a fermented corn-based dough ball, and “Fetri Detsi,” a tangy okra-based soup, are iconic to their cuisine. They also excel in the preparation of smoked fish, dried shrimps, and pepper sauces, creating a balance of flavors that is both hearty and refined.
For the Anlo-Ewe, food is deeply connected to identity and community. Every meal is a memory and a social act, from communal meals during festivals to everyday cooking in extended households. Their cuisine reflects ecological wisdom, such as seasonal eating, sustainable fishing, and nose-to-tail cooking.
In promoting food tourism, the Anlo-Ewe culinary heritage deserves special focus. Culinary trails along Anloga, Anyako, Keta, and the Keta Lagoon Complex can introduce visitors to this distinctive food culture. Documenting the stories, recipes, and techniques can ensure they are preserved for future generations.
- A Case Study: “Akple and Fetri Detsi”: Time To Apply For its Enlistment on UNESCO World Heritage List.
In many cultures, one iconic dish can become the face of national or regional identity—think of Italy’s pizza, Japan’s sushi, or Mexico’s tacos. For the Volta Region, “Akple and Fetri Detsi” holds such a place. This dish is more than food; it is a cultural institution. Its preparation, sharing, and consumption are rituals that carry deep meaning among the Anlo-Ewe.
Akple, made from fermented corn flour mixed with cassava dough, is steamed to a smooth, elastic consistency and shaped into soft balls. Fetri Detsi, often rich in okra, local spinach (gboma), tomatoes, onions, palm oil, and smoked or dried seafood, complements the neutral flavor of Akple with a powerful burst of taste and texture.
This dish is emblematic of sustainable culinary practices: it uses local ingredients, involves minimal waste, and reflects seasonal availability. It is nutritious, affordable, and adaptable, making it relevant both in rural kitchens and urban homes.
Given its cultural and gastronomic significance, there is a strong case for nominating “Akple and Fetri Detsi” for the UNESCO Intangible Cultural Heritage List. The process involves thorough documentation, community engagement, and the demonstration of how this dish contributes to identity, continuity, and cultural diversity.
Enlistment can spotlight the Volta Region globally and attract culinary tourists, researchers, and cultural enthusiasts. It can also encourage government and civil society investment in preserving and promoting this heritage. Schools can teach the cultural history of the dish, culinary academies can include it in their curricula, and festivals can elevate its profile.
- Global Best Practices: Lessons from Thailand, Japan, Côte d’Ivoire, Mexico, and the Maldives.
Across the world, countries have successfully tapped into the power of sustainable food tourism by showcasing their culinary heritage through food bazaars, cooking experiences, and cultural storytelling. Volta Region can take cues from these global models:
– Thailand has institutionalized street food culture, with Bangkok often ranked as a global capital for street cuisine. Night markets and food festivals draw millions of tourists annually, offering immersive culinary experiences.
– Japan has elevated traditional cuisine (washoku) to the level of intangible cultural heritage. Cities like Kyoto and Osaka promote food tourism through heritage dishes, culinary schools, and meticulously curated food tours.
– Côte d’Ivoire showcases dishes like attiéké and alloco at national food festivals and has developed community-led food tourism hubs to promote its rich food culture.
– Mexico has turned tacos, mole, and tamales into symbols of national pride and international tourism appeal. Its UNESCO recognition of traditional Mexican cuisine has led to increased investment in food storytelling and culinary tourism.
– The Maldives integrates local cuisine into luxury tourism by offering lagoon-side seafood experiences and island cooking sessions that teach sustainable practices.
Volta Region can draw inspiration by:
– Establishing food streets or culinary zones in towns like Kpando. Hohoe, Ho, Sogakope, Akatsi. Aflao and Keta.
– Hosting annual regional food festivals that celebrate local ingredients and culinary creativity.
– Developing culinary trails tied to historical and ecological sites.
– Creating educational platforms and food museums to document and teach indigenous cooking.
– Integrating gastronomy into broader cultural tourism strategies, such as music, dance, and crafts.
By embracing these global best practices with a uniquely Volta flavor, the region can position itself as a leading food tourism destination in West Africa.
- Conclusion.
The time has come for the Volta Region to curate its identity through its rich gastronomy. Food is not only nourishment; it is a language of culture, history, and resilience. Sustainable food tourism provides a powerful avenue to share this language with the world while preserving it for future generations.
By embracing food as a form of art, identity, and sustainability, the Volta Region can carve out a unique space in Ghana’s tourism sector. With deliberate efforts to empower local communities, document culinary heritage, promote iconic dishes like “Akple and Fetri Detsi,” and learn from global success stories, the region can transform its food from an everyday necessity into an international attraction. Let this be the era of Volta’s gastronomic renaissance—a celebration of what we grow, what we cook, and what we share.
