A woman pulls fuura dough from a pounded mass that rests in an aluminum headpan. The food is made from fermented pearl millet, which is ground and mixed together with ground spices and water. The mixture is formed into balls, which are boiled. Here the boiled balls have been pounded into a dough in preparation for forming the balls. They will be rolled in ground millet before serving. This dish was prepared and served at the Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Amanda L. Logan. Ahenkro, 30 July, 2014.
Two textiles made from handwoven cotton strips rest on an aluminum tray, together with a spindle wrapped with locally made cotton thread, next to which is some unspun fluffed cotton. This blue-and-white cloth design is known as Mmɔlɔ Kyara. Visible at the top of the image are two baskets in which women keep their spinning equipment. To the right, a calabash ladle rests inside a calabash bowl (chrԑgbͻͻ in Nafaanra). These heirloom objects were among displays at a Heritage Day and Olden Times Food Fair held at the Banda Cultural Centre with sponsorship by Dr. Amanda L. Logan. Ahenkro, 31 July, 2014.
A textile made of handwoven cotton strips, photographed while on display at a Heritage Day and Olden Times Food Fair held at the Banda Cultural Centre. This cloth is called Nyankakya and is sewn from strips of similar white-and-blue design. Ahenkro, 31 July, 2014.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Ahenkro
Subjects Facet:
Textiles; West African strip weaving; Weaving; Handicraft
A textile made of handwoven cotton strips, photographed while on display at a Heritage Day and Olden Times Food Fair held at the Banda Cultural Centre. This cloth is called Surugukawa and is sewn from strips of similar blue-and-white striped design. Ahenkro, 31 July, 2014.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Ahenkro
Subjects Facet:
Textiles; West African strip weaving; Weaving; Handicraft
Several folded textiles made by sewing together handwoven cotton strips, photographed while on display at a Heritage Day and Olden Times Food Fair held at the Banda Cultural Centre. This cloth is called Yongokyara and is sewn from alternating strips of white or white-and-blue and dark blue-and-white designs. Ahenkro, 31 July, 2014.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Ahenkro
Subjects Facet:
Textiles; West African strip weaving; Weaving; Handicraft;
A textile made of handwoven cotton strips, photographed while on display at a Heritage Day and Olden Times Food Fair held at the Banda Cultural Centre. This cloth is called Yowɔɔ and is sewn from strips of similar dark blue-and-white striped design. Ahenkro, 31 July, 2014.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Ahenkro
Subjects Facet:
Textiles; West African strip weaving; Weaving; Handicraft
A metal pot holds a grain-based dish known as chobi in Nafaanra. Made from fresh maize, the kernels are cut from the cob and cooked together with a wild leaf (flewe in Nafaanra). It is served with oil and pepper. This dish was prepared and served at an Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Dr. Amanda L. Logan. Ahenkro, 30 July, 2014.
A ball of fufu in light soup, accompanied by okra and meat, served in a shallow blue-and-white bowl. Fufu is a starchy staple made by pounding cooked yam, cassava and/or plantain to achieve a smooth texture. It is eaten by pulling off small pieces using fingers, which are used to scoop up the soup. Light soup is made from a mixture of onions, garden eggs (small eggplant) and tomato, which are cooked and ground to create a smooth thin soup. Ahenkro, 13 July, 2022.
A yam tuber (finjye in Nafaanra). Yams are a preferred staple food in the Banda area. After being peeled, yams are typically boiled, after which they may be pounded to make fufu. They can also be served as cooked slices (known throughout Ghana as ampesi) accompanied by a sauce. Ahenkro, 12 July, 2022
A cassava tuber (dwa in Nafaanra). Manihot esculenta was introduced to Africa from the western hemipshere. It can be grown on soils that have been depleted of nutrients by other crops. Its cultivation requires little labor and its tubers, which provide a starchy staple, can be left in the ground for long periods. Other than as a source of calories, the tubers have little nutritional value. Ahenkro, 12 July, 2022.
