In some of the area's potting villages, women make hearths using clay pots rather than stones (gbunu in Nafaanra). Three pots are placed close to one another, with their rims turned down. A clay jar tipped on its side sits to the right and metal pots are stacked to the left. Adadiem, 1994.
Clay pots like this one, which is broken along one side, were used to cook small cakes made from bean meal. The bean cakes were often sold at markets as a form of "fast food." Banda area, 1994.
Narrow-necked clay jars like these were ideal for storing water. The exterior surface of these water jars (chͻkoo in Nafaanra) has been textured by rolling a twisted cord-wrapped stick (jar on the left) or a maize cob (jar on the right) across the surface and otherwise decorated with shallow grooved lines. The narrow opening inhibits evaporation while the porous fired clay walls keep the water cool. Bondakile, 1994.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Bondakile
Subjects:
Water pots (chokoo); Jars; Twisted cord roulette; Maize cob roulette; Water storage
Potters in Adadiem make clay jars in a variety of sizes. Those pictured here have been fired, some treated with bark solution while still hot from the bonfire firing. Adadiem, 1994.
Ten clay cooking pots (sro chͻ in Nafaanra) have been placed upside down on a bed of firewood in preparation for a bonfire that will fire the clay pots. These pots have been red-slipped (chuma in Nafaanra) before firing. In the background is the bark that will be used to cover and surround the pottery before the bonfire is lit. Once lit, the fire burns for beween 30 minutes and an hour, after which the clay jars will be useable and ready for sale. Dorbour, 1994.
A number of large and medium-sized clay jars have been placed upside down on a bed of fire wood in preparation for a bonfire firing. Several previously fired and broken clay pots together with large stones are used to bank the edges of the stacked firewood. More firewood is stacked behind the bonfire area. Adadiem, 1994.
A calabash bowl (chrԑgbͻͻ in Nafaanra) containing water rests on top of a small pedestaled clay bowl (kontoŋdԑԑ in Nafaanra) used in funeral celebrations. The clay bowl is used by women to present food to the ancestors (sro waa in Nafaanra). Calabash rattles used in funeral celebrations sit nearby, some next to a basket. Dorbour, 1994.
Small clay eating bowls like this one (kpokpoo in Nafaanra) were typically used by women. This one has been blackened after a fashion that became popular in the 20th century. Similar bowls are found on archaeological sites around the Banda area, though often with a flat, pedestaled base and seldom blackened. Dorbour, 1994.
Large, shallow blackened clay bowls with interior striations are used in cooking and for eating. Cooks use them together with a small double-sided wooden pestle to grind pepper and cooked vegetables like "garden eggs" (small eggplants) for soups. They are also used as men's eating bowls (pԑԑ in Nafaanra). Bowls with striated interiors are occasionally found on archaeological sites in the Banda area, but this particular blackened form was not common until the 20th century when it was introduced from areas to the south. Potters in the region began to produce the bowls for sale both locally and at regional markets and by the 1980s and 1990s, this one of the most popular pots made for market sale. Ahenkro, 1986.
Clay pots of this shape are used for cooking soup over a hearth fire. The relatively wide opening of soup pots (chiin sinyjͻlͻ in Nafaanra) makes it easy to add ingredients and stir the soup as it cooks. These soup pots are blackened, a fashion that took hold during the 20th century. Unblackened pots of similar shape are found on archaeological sites dating to the 19th century and earlier. Dorbour, 1994.
A metal headpan is loaded with clay pots ready to take to market. The darkened angular pots placed around the inside edges of the headpan are soup pots (chiin sinyjͻlͻ in Nafaanra) and the rounder shaped pots are for cooking starchy staples (sro chͻ in Nafaanra). Dorbour, 1994.
Afua Donkor, a Nafana potter, inspects clay jars of various shapes and sizes that await firing. The liquid red slip (chuma in Nafaanra) has been applied, allowed to dry and then burnished in prepartion for firing. Visible around the courtyard are wooden mortars, a pestle and a metal cooking pot. Thatch-roofed rooms surround the courtyard. Dorbour, 1994.
Sharply angled (carinated) clay pots like this one may have been used for storing liquids. Chipping around the rim of the pots suggest that this one may have been used for some time. Dorbour, 1994.
Large, shallow blackened clay bowls with interior striations are used in cooking and for eating. They are used together with a small double-sided wooden pestle to grind pepper and vegetables like "garden eggs" (small eggplants) when making soups. These bowls may also be used as men's eating bowls (pԑԑ in Nafaanra). Though archaeological sites occasionally have potsherds with striated interiors, this particular blackened bowl form was not common until the 20th century when it was introduced from areas to the south. Potters in the region began to produce the bowls for sale both locally and at regional markets. By the 1980s and 1990s, this was one of the most popular pots made for market sale. Ahenkro, 1986.
Storing pots (jloŋgo in Nafaanra) like these were formerly used to store drinks like pito (sorghum beer) or wenyjͻ nyumu (water boiled in a pot after it has been used to make "TZ," a starchy staple). The one on the left has been blackened while that on the right may have been treated with a red slip (chuma in Nafaanra). Both are highly burnished, giving them a glossy look. Dorbour, 1994.
Fired, blackened clay grinding bowls are stacked (center). While hot from the fire, the bowls have been blackened by rolling them in dry grass or peanut (boŋgrɛ in Nafaanra) shells. To the right, a bonfire firing is in progress. The outside perimeter of the fire is banked with previously fired but broken jars. To the left, a large clay bowl contains a bark solution into which the pots are dipped while still hot from the fire. Behind that, another bonfire burns. To the right (back, center) pots have been stacked in preparation for another bonfire firing. The fashion of blackening grinding bowls began in the Banda area sometime during the 20th century. Adadiem, 1994.
These fired clay pots are specifically designed for water storage. The water jar (chͻkoo in Nafaanra) on the left was made in Adadiem and the one on the right was made by a potter in Dorbour. Unlike pottery intended for other uses, potters do not finish pots intended for water storage in a bark solution to seal and color the pot. Instead, the surface of water storage pots needs to be porous to effectively cool the water stored inside. The size of the water jar's mouth allows access to the water inside but also limits evaporation. The color of these pots is a result of firing conditions. Dorbour, 1994.
Varied sizes of clay jars are stacked in the corner of a room inside a house. The adjacent wall is decorated with enamel-ware lids and plates. Several metal cooking pots and a wooden paddle used to stir food sit around the clay pots. Jneni, 1994.