Ghanaian culinary experts push for improved food presentation and innovation

Stakeholders in Ghana’s food industry are calling for improved packaging and presentation of local products to better compete with imported goods. Akwetey Ahingwah, Head Chef at Labadi Beach Hotel, noted that many consumers prefer imported foods due to their attractive packaging rather than superior nutritional value, emphasizing that traditional Ghanaian foods are often less processed and more nutritious.

To support this shift toward culinary modernization, the Dainess Chef School (DCS) will host its third Culinary Expo in Accra on August 29, 2026. The event, themed ‘Culinary Innovations: A Ghanaian Perspective’, aims to elevate indigenous ingredients like plantain, cassava, and kontomire through advanced techniques such as spherification and gelification. The expo seeks to move beyond basic recipe demonstrations to showcase Ghanaian cuisine on the global fine-dining and molecular gastronomy stage.