The Ghana Education Service, in partnership with the World Food Programme, has launched a two-day nutrition campaign at Ejisu Senior High Technical School as part of the School Health Education Programme (SHEP) initiative.
This special campaign, themed “Back to School Nutrition Campaign,” aims to promote the utilization of local food ingredients and the preparation of traditional dishes among students, in order to instill healthier eating habits.
A group of Home Economics students from Ejisu Senior High Technical School were assigned the challenge of creating dishes using local ingredients, with parboiled rice as a key component.
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They were required to incorporate this ingredient into their main dishes, snacks, desserts, and accompaniments. The end result exceeded expectations, leaving the dignitaries from the Ghana Education Service, World Food Program Organizers, and other representatives from various sectors pleasantly surprised.
Students from Ejisu Secondary Technical School have recently unveiled a range of innovative local dishes that showcase the rich culinary heritage of their community. These talented young chefs have combined traditional ingredients and cooking techniques with a modern twist, resulting in a delightful fusion of flavors and textures.
One of the standout dishes is the “Akple and Okro Soup with a Twist.” Akple, a popular local dish made from fermented corn dough, is traditionally served with okro soup. However, the students have added their own creative touch by incorporating exotic spices and herbs, elevating the dish to a whole new level. The result is a harmonious blend of tangy, spicy, and savory flavors that leave a lasting impression on the taste buds.
Another innovative creation is the “Plantain and Peanut Butter Stew.” Plantains, a staple in Ghanaian cuisine, are usually prepared in a savory manner. However, the students have ingeniously combined the sweetness of ripe plantains with the rich and creamy texture of peanut butter to create a unique and indulgent stew. The dish is a perfect balance of sweet and savory, with the plantains adding a natural sweetness that complements the nutty flavors of the peanut butter.
The students have also experimented with traditional snacks, such as the “Cassava Chips with Chili Lime Dip.” Cassava, a root vegetable widely consumed in Ghana, is thinly sliced and fried to create crispy chips. The students have taken this classic snack to the next level by adding a zesty chili lime dip, which adds a refreshing and tangy kick to the crunchy chips. This innovative twist on a beloved snack is sure to be a hit among locals and visitors alike.
In addition to their culinary creations, the students have also focused on presentation, ensuring that their dishes are not only delicious but also visually appealing. They have incorporated vibrant colors, artistic plating techniques, and garnishes that showcase the beauty of their local ingredients.
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The unveiling of these innovative local dishes by the students from Ejisu Secondary Technical School is a testament to their creativity, passion, and dedication to preserving and promoting their culinary heritage. Their culinary creations not only celebrate the flavors of their community but also inspire others to explore and appreciate the diverse and rich food culture of Ghana.
During an exclusive interview with the National SHEP Director, Theresa Oppong-Mensah stressed the importance of reverting to traditional methods of food preparation. She highlighted that relying on certain species and modernized cooking techniques can have detrimental effects on our health. Therefore, it is crucial that we make an effort to embrace our old cooking practices, utilizing local ingredients, in order to prevent diseases such as Diabetes, Heart diseases, and various others.