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.
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.
Afua Donkor, a Nafana potter, selects and places fuel as she prepares to fire clay soup pots (chiin sinyjͻlͻ in Nafaanra) that have been slipped red. Other clay pots sit nearby awaiting firing, some in a headpan. The pots are carefully stacked on top of the wood and additional fuel placed on top. Additional firewood is stacked behind and in front lays the bark that she will use to cover the clay pots before lighting the bonefire. Once lit, the bonfire will burn for between 30 and 60 minutes, after which the fired pottery will be hardened, useable and ready for sale. Two photos. Dorbour, 1994.
Hearths in a Dorbour household. One of three visible hearths is in use, a metal cooking pot suspended over a fire fueled by firewood. A wooden mortar and several pestles are at ready in the background. In the foreground (right) a clay cooking pot rests on top of a metal basin that has been re-purposed as a pot stand. A large metal pot, a calabash bowl (chrԑgbͻͻ in Nafaanra) and a plastic cup sit behind the clay pot. Dorbour, 1994.
Boase Chief Tolԑԑ Ligbi Wulotei (center) looks at pottery from Banda area archaeological sites while Banda Project team member Boye (far right) looks on. Banda Cultural Centre, Ahenkro, 15 July, 2011.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Ahenkro
Subjects:
Banda Cultural Centre; Community engagement; Community event
A courtyard hearth in a Dorbour household. The hearth "stones" are clay pots turned upside down and embedded in the ground. A pottery cooking jar rests on the hearth, the firewood pulled away from the hearth while it is not in use. A metal cooking pot and headpan have caught the interest of a foraging goat. Dorbour, 1994.
Potters and their helpers place hot clay jars, just removed from the bonfire, into a solution made from pounded tree bark. They use their long wooden poles to carry the pots to large pottery bowls containing the bark solution. They dip and turn the pot in the solution, allowing it to carbonize on the surface of the hot jar. This finishing step colors the jar's surface and makes its walls less porous which is said to improve its cooking performance. The remains of the bonfire, banked by previously fired broken pots, can be seen in the rear center. Four photos. Bondakile, October, 1982.
Kitchen area of a household in Dorbour. Several hearths are clustered in the center of the open courtyard surrounded by low wooden stools. Several wooden mortars of varying sizes and a number of pestles are clustered along a porch. Pottery and metal pots used in cooking are near the hearth. A goat forages for food amid the hearths. Large vessels to the far left store liquid (water, or possibly pito, locally made beer). The courtyard is surrounded by thatch- and metal-roofed rooms. Dorbour, 1994.