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.
Women in the house of Brɛmawuo work together to prepare the main meal of the day. The wives of the house sit on low wooden stools as they prepare food at clustered hearths. Each hearth is made of three laterite stones which hold the cooking pot above the fire. The women use an array of metal cooking vessels, calabash bowls (chrԑgbͻͻ in Nafaanra) and a clay pot (on the front hearth). The clay pot was likely purchased from one of the potting villages on the west of the Banda hills. Beneath the thatched roof behind the women are hearths used during rainy weather. This house was revisited in November 2018 and several of the women pictured here were interviewed about how foodways have changed over the three decades since this photo was taken. Among the women pictured are (L-R) Adwoa Hana (stirring), Yaa Yaa Dankwa (Stirring), Ama Nwotwenwaa (holding a calabash), Abena Kuma, (standing in blue cloth) and Ama Mensah (standing in red cloth). Sabiye, 15 August 1986.
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.
The New Yam Festival (Finjie Lie in Nafaanra) marks the day when people can begin to eat the new crop of yams (finyjie in Nafaanra). Here women gather round a wooden mortar to pound cooked yam tubers to make fufu. Women pound with heavy, round-ended pestles. Working together, they use their pestles to pound and turn the fufu. Pestles hit the mortar's edge as they pound, creating a rhythmic accompaniment to their work. The musical sound of women and their helpers pounding fufu or grain was an integral part of the soundscape of village life in the earlier times. To the rear (right) calabashes (gourds, chrԑ in Nafaanra) wrapped in netting are ready to be sent to market. To the front sits a pottery grinding bowl (left), a calabash (center) and metal cooking pots (right). Ahenkro, 30 August, 1982.
Potters in Adadiem place bark over clay pots that have been stacked on top of a bed of firewood. The bonfire has been lit and the bark serves as additional fuel. More red-slipped clay pots sit behind, waiting for the next firing. One woman carries a child on her back. The bonfire will burn for between 30 minutes and an hour, after which the pots will be ready for use or sale. Abena Donkor (far right) assists while Solomon Kojo, young boy in brown shorts, looks on. Two photos. Adadiem, 1994.