GHANAIAN CULTURE

Tradition dictates that family elders arrange the marriages of their dependents. People are not allow to marry within their lineages, or for the Akan, their wider clan groups. There is a preference, however, for marriage between cross-cousins (children of a brother and sister). The groom's family is expected to pay a bride-price. Polygyny is allowed and attests to the wealth and power of men who can support more than one wife. Chiefs mark their status by marrying dozens of women. Having children is the most important focus of marriage and a husband will normally divorce an infertile wife. Divorce is easily obtained and widespread, as is remarriage. Upon a husband's death, his wife is expected to marry his brother, who also assumes responsibility for any children.

The spread of Western values and a cash economy have modified customary marriage patterns. Christians are expected to have only one wife. Monogamy is further supported by the ability of men to marry earlier than they could in traditional society because of employment and income opportunities in the modern sector. Young men and women have also been granted greater latitude to choose whom they marry. Accordingly, the incidence of both polygyny and cousin marriage is low. There is, however, a preference for marriages within ethnic groups, especially between people from the same town of origin.
Domestic Unit. The basic household group is formed on a complex set of traditional and contemporary forces. Akan custom allows for a variety of forms. The standard seems to have been natalocal, a system in which each spouse remained with his or her family of origin after marriage. Children would remain with their mothers and residential units would consist of generations of brothers, sisters, and sisters' children. Wives, however, would be linked to their husbands economically. Men were supposed to provide support funds and women were supposed to cook for their husbands. Alternative forms were also present including avunculocal residence, in which a man would reside with his mother's brother upon adulthood, and patrilocality, in which children would simply remain with their fathers upon adulthood. In all of these arrangements men would assume the basic role of household head, but women had some power especially if they were elderly and had many younger women under their authority.
The Akan domestic arrangements are based on matrilineal principles. All other Ghanaian ethnic groups are patrilineal and tend toward patrilocal residence. The Ga, however, have developed an interesting pattern of gender separation. Men within a lineage would live in one structure, and their wives and unmarried female relatives would live in a nearby one. In the north, patrilocal forms were complicated by a high incidence of polygynous marriage. A man would assign a separate hut to each of his wives, and, after their sons married, to each of their wives. The man would act has household head but delegate much of the domestic management to his wives, especially senior wives with several daughters-in-law.
Modern forces have influenced changes in domestic forms. Western values, wage employment, and geographical mobility have led to smaller and more flexible households. Nuclear families are now more numerous. Extended family units are still the rule, but they tend to include relatives on an ad hoc basis rather than according to a fixed residence rule.

A Fanti chief. Elaborate regalia are a hallmark of traditional kings and officials.

Sibling bonds are strong, and household heads will often include younger brothers and sisters and nieces and nephews from either side of the family within their domestic units. They may also engage resident domestic help, who are often relatives but may come from other families. Important economic bonds continue to unite extended kin who live in separate physical dwellings but still share responsibilities to assist one another and sometimes engage in joint enterprises.
Inheritance. Most Ghanaian inheritance systems share two features: a distinction between family and individual property and a preference for siblings over children as heirs. Among the matrilineal Akan, family property is inherited without subdivision, in the first instance by the oldest surviving brother. When the whole generation of siblings dies out, the estate then goes to the eldest sister's eldest son. Women can also inherit, but there is a preference for men's property to pass on to other men and women's to other women. Private property can be passed on to wives and children of the deceased through an oral or written will. In most cases, it will be divided equally among wives, children, and matrilineal family members. Private property passed on to a child remains private. If it is inherited within the matrilineage, it becomes family property. Among patrilineal groups, sibling inheritance applies as well, but the heir will be expected to support the children of the deceased. If he assumes responsibility for several adult nephews he will invariably share the estate with them.
Kin Groups. Localized, corporate lineage groups are the basic units of settlement, resource ownership, and social control. Among the Akan, towns and villages are comprised of distinct wards in which matrilineal descendants ( abusua ) of the same ancestress reside. Members of this group jointly own a block of farmland in which they hold hereditary tenure rights. They usually also own the rights to fill an office in the settlement's wider administration. The royal lineage holds title to the chief's and queen mother's position. Lineages have an internal authority structure under the male lineage elder ( abusua panyin ), who decides on joint affairs with the assistance of other male and female elders. The lineage is also a ritual unit, holding observances and sacrifices for its important ancestors. Patrilineal groups in Ghana attach similar economic, political, and ritual importance to the lineage system.


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GHANAIAN FOOD

Situated on the southern coast of the West African bulge, Ghana has an area of 238,540 square kilometers (92,100 square miles), extending 672 kilometers (418 miles) from north to south and 536 kilometers (333 miles) from east to west. Comparatively, the area occupied by Ghana is slightly smaller than the state of Oregon. Ghana's capital city, Accra, is located on the Gulf of Guinea coast.
The climate is tropical but relatively mild with two rainy seasons (April through June and from September to November). A serious environmental problem in Ghana is desertification (land that once supported plant life changing into barren desert). This is caused by poor land management practices, such as overgrazing, heavy logging, and slash-and-burn agriculture (where the land is cleared by cutting down all plants and trees and then burning away the remaining brush and stumps).

2 HISTORY AND FOOD

Ghana's earliest inhabitants existed as long ago as 6000 B.C. Ancient stone tools and other artifacts have been discovered that suggest early hunter-gatherer communities, most of which lived by the ocean. These nomadic tribes (traveling from one place to another) roamed the land in search of berries and wild seeds, and followed herds of animals for meat.
Ancient trade routes existed long before the arrival of the first Europeans in 1471. Trade routes running north to south, and east to west, many of which ran through Ghana, existed throughout the continent of Africa. Modern-day Ghana imported dates, salt (for food preservation), tobacco, and copper from northern territories, while

Ghana offered ostrich feathers, cloth, and cola nuts in return.
The Portuguese arrived in modern-day Ghana in 1471, the first Europeans to explore the land. Though they were searching for a sea route to the Far East, the explorers began building forts along the coast and trading with inland tribes for their gold. By 1600, the Dutch and English began exploring Ghana. One hundred years later, the Germans and Danes also built forts—all hoping for ivory and gold. In return, explorers brought rum, cotton, cloth, beads, and weapons to the tribesmen. Eventually the Europeans forcefully captured Ghanaians as slaves.
In addition to ivory and gold, Ghana was exporting palm oil, pepper, and corn by the mid-1800s. By 1902, the British had driven out all other European powers and named their new British colony the Gold Coast (it was later named Ghana in 1957). To continue the economic development of Ghana, the government distributed cocoa beans to local farmers to encourage the growth of a cocoa industry. At the beginning of the twenty-first century, Ghana's economy continued to be largely reliant on the exports of gold and cocoa. Bananas, cola nuts (the basic ingredient of many cola drinks), coconuts, rice, palm fruit, and various citrus fruits have also flourished into profitable cash crops.

Yams

African yams taste slightly different than Western yams, but Western yams may be used.

Ingredients

• 4 yams (a sweet potato may be substituted)
• Salt, pepper, and butter, to taste

Procedure

1. Preheat oven to 375°F.
2. Scrub yams. Wrap each in aluminum foil (or banana leaves, available at some specialty food stores), as one would wrap baking potatoes.
3. Bake for 45 minutes, or until tender when pricked with a fork.
4. Be very careful unwrapping foil from yams.
5. Serve with salt, pepper, and butter.

Serves 4 (or more).

3 FOODS OF THE GHANAIANS

Ghanaians enjoy a rather simple, but flavorful cuisine. The majority of meals consist of thick, well-seasoned stews, usually accompanied by such staple foods as rice or boiled yams. Stews come in a variety of flavors, the most popular being okra, fish, bean leaf (or other greens), forowe (a fishy tomato stew), plava sauce (spinach stew with either fish or chicken), and groundnut (peanut), one of the country's national dishes.
Many spices are used to prepare stews and other popular dishes. Cayenne, allspice, curry, ginger, garlic, onions, and chili peppers are the most widely used seasonings. Onions and chili peppers (along with tomatoes, palm nuts, and broth) help to make up the basis for most stews.
Certain foods that make up the Ghanaian diet vary according to which region of the country people live in. In the north, millet (a type of grain), yams, and corn are eaten most frequently, while the south and west enjoy plantains (similar to bananas), cassava, and cocoyams (a root vegetable).
The people of the dry southeastern region eat mostly corn and cassava. Rice is a staple throughout most of the country. Jol lof rice , a spicy dish that includes tomato sauce and meat, is enjoyed by most of the population. Pito , a fermented beverage made from sorghum (a type of grain), is a popular drink in the north, while those living in the south prefer palm wine.

Jollof rice, tomato-flavored rice to which meat or fish is often added, may be served hot or at room temperature.

EPD Photos

Jollof Rice

Ingredients

• 1¼ cups white rice
• 1 medium onion, chopped
• 1 pound boneless, skinless chicken breast
• 2 teaspoons vegetable oil
• 1 can (6-ounce) tomato paste
• 3 cups chicken broth

Procedure

1. In a saucepan sauté rice and onion in oil.
2. Cover and cook until onion is translucent and soft.
3. Cut chicken into ½-inch cubes and add to sauté mixture.
4. Mix in tomato paste and then broth.
5. Bring mixture to a boil.
6. Cover pan and reduce heat to low.
7. Cook until rice is tender, liquid is absorbed, and chicken is cooked, about 20 to 25 minutes.

Makes 8 servings.
A staple throughout West Africa, including Ghana, is fufu (boiled plantain, cassava, or rice that is pounded with a large mortar and pestle into a round ball). Other commonly eaten vegetables include spinach, okra, eggplant, onions, tomatoes, sweet potatoes, beans, corn, and cocoyams. Some villagers eat bangu , a fermented corn dish, or corn on the cob with pieces of coconut.
Meat is considered a sign of wealth and luxury in Ghana and is seldom eaten. Fish, especially near the coast, is found more often in everyday dishes and stews. Kyemgbuma , crabs with cassava dough, meat, and potatoes, and gari foto (eggs, onions, dried shrimp, and tomatoes) accompanied by gari (coarse manioc flour) are popular seafood dishes.
There are many treats for Ghanaians to enjoy after meals. Surprisingly, not many of them include chocolate as an ingredient, despite Ghana being one of the world's leading producers of cocoa. Kelewele , a dessert or snack, is made of fried plantains seasoned with ginger and ground red pepper or fresh chili peppers. Another dish that may be served for dessert is a pancake made of mashed plantains, deep-fried in palm oil.

Fufu

Ingredients

• 6 cups water
• 2½ cups instant baking mix (such as Bisquick or Jiffy Mix)
• 2½ cups instant mashed potato flakes

Procedure

1. Boil the water in a large saucepan.
2. Add the instant flour mix and potato flakes to the boiling water and mix well.
3. Cook, stirring constantly for 10 to 15 minutes.
4. This is best accomplished by two people working together: one to hold the pot while the other stirs vigorously with a strong, wooden spoon.
5. The mixture will become very thick and difficult to stir, but the mixture must continuously be stirred.
6. Fill a medium-sized bowl with water to thoroughly wet its surface, then empty the water out.
7. Gather a large mass of the mixture (about 1 cup) on the spoon and transfer it to the wet bowl.
8. Shake the bowl vigorously until the dough forms into a smooth ball.
9. Serve on a large platter with soup or stew.

Makes about 6 servings.

Kelewele (Fried Plantains)

Ingredients

• 6 large ripe plantains
• 1 teaspoon powdered ginger
• ½ teaspoon salt
• ½ teaspoon ground red pepper
• 2 Tablespoons water
• 3 cups oil or shortening

Procedure

1. Peel the plantain and cut crosswise into ½-inch slices, removing any woody parts from the center.
2. Mix ginger, salt, and red pepper with water in a mixing bowl.
3. Drop plantain slices into mixture and turn them to coat.
4. Heat oil or shortening in a large skillet and fry the mixture-coated slices until golden brown.

Serves 6.

Groundnut Toffee (Peanut Toffee)

Ingredients

• 1¼ cups sugar
• 1 Tablespoon butter
• 2 cups roasted peanuts

Procedure

1. Measure sugar into a saucepan and heat over medium high heat.
2. Heat for about 5 minutes, stirring frequently.
3. The sugar will melt and brown lightly.
4. Add butter and mix well.
5. Slowly stir in nuts until well-coated.
6. Dampen a pastry board and pour the toffee mixture onto it. (Be careful because mixture will be hot.)
7. Roll toffee into balls, using a metal or wooden spoon.
8. Cool and store in a tight, plastic container.

Makes about 2 dozen toffee balls.

Two spoons are used to separate the sticky Groundnut Toffee mixture into balls. Groundnuts (peanuts) are used in many recipes, from main courses to desserts.

EPD Photos

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

The government does not recognize any religion as Ghana's official national religion. This is because Ghanaians believe in several different religions. Roughly 60 percent are Christians, 15 percent are Muslims (believers in the Islamic religion), and the remainder of the population practices a form of indigenous religion that existed hundreds of years before the introduction of Christianity or Islam. Such beliefs are called animism, the belief that all objects possess a spirit that is capable of causing both harm and good to those who come in contact with it.
The Portuguese introduced Christianity to Ghana in the 1400s, though Christian missionaries in the 1800s were most responsible for spreading the faith. In modern-day Ghana, the majority of Christians live near the coastal regions and enjoy taking part in Christian holidays.
Christmas is a special time of year for all Christians, including the Ghanaians, who observe Christmas for up to eight days. It is a time when relatives and friends visit one another and children receive new clothes and toys. The most popular dish at Christmas dinner is chicken, though goat or sheep may also be prepared for the special occasion. Yams and stew or soup are popular accompaniments served with the main dish. Fresh fruits and sweet treats are often offered for dessert. Muslims celebrate Islamic holidays (such as Ramadan) with as much anticipated joy, though they rarely consume pork or alcohol.
More than 100 festivals take place throughout Ghana each year, many of which are based on animistic beliefs and revolve around times of harvest. They typically pay tribute to their ancestors. These vibrant festivals give the Ghanaians a feeling of spiritual and cultural connection. All festivals, even somber ones, involve dancing, singing, and feasting.
One of the most popular festivals is Odwira , the presentation of the new harvest of yams to their ancestors. The weeklong festival in either September or October (depending on the harvest) follows strict guidelines each year. One rule prohibits the consumption of new yams until the festival has ended. On the fourth day before the start of the festival, a huge feast is held in honor of the living and the dead and feasts are held at the center of many towns.

A Typical Ghanaian Christmas Menu

Chicken, goat, or sheep
Chicken stew
Cooked rice or jollof rice
Boiled soybeans, yams, or eggplant
Fufu
Gari biscuits
Mangoes, oranges, or pawpaws (papayas)

Independence Day is joyously observed each year on March 6 in remembrance of Ghana's independence from Great Britain in 1957. Fireworks, sporting events, awards shows, and cultural displays are all a part of the festivities. As in most of West Africa, the yam or plantain (similar to the banana) dish called fufu is a favorite dish to eat on this special day. A yam dish called oto is served with hard-boiled eggs for breakfast on festival mornings.

Gari Biscuits

Ingredients

• 5 cassavas
• 3 eggs
• ½ cup milk
• ¾ cup sugar
• 1 teaspoon nutmeg
• 1 Tablespoon flour

Procedure

1. Preheat oven to 350°F.
2. Peel, clean, and grate the cassavas.
3. Using a whisk or wooden spoon, beat the eggs and milk together in a mixing bowl.
4. Add the grated cassavas, sugar, nutmeg, and flour; mix well.
5. Roll out with a rolling pin and cut into circular shapes.
6. On a greased cookie sheet, bake for 15 minutes, or until a light, golden color.
7. Watch them carefully so they do not burn.

Makes about 2 dozen biscuits.

Oto (Yams & Eggs)

Ingredients

• 2 cups mashed yams, or mashed white potatoes
• 2 Tablespoons onions, grated
• ¾ cup palm oil (vegetable oil may be substituted)
• 1 ripe tomato, peeled and diced (optional)
• 6 hard-boiled eggs
• Salt and pepper, to taste

Procedure

1. Boil the yams or potatoes, then mash smoothly with a fork (or prepare the instant mashed potatoes using directions on package, but using water instead of milk).
2. Prepare the sauce in a separate saucepan by frying the onions with salt and pepper in palm oil.
3. Add the tomatoes, if desired, and remove the saucepan from heat.
4. Mash the solid egg yolks from 2 of the hard-boiled eggs, and stir into the sauce mixture.
5. Stir sauce into mashed yams and mix well until the color is even.
6. Empty the oto into a bowl and decorate with remaining whole hard-boiled eggs.

Makes 4 to 6 servings.

5 MEALTIME CUSTOMS

Ghanaians traditionally consume three meals a day and each meal is usually only one course. The typical kitchen contains an open fire, a clay oven, a large pot for cooking large quantities of food (such as stew), and a large iron griddle for frying. Although each ethnic group has its own style of cooking, most Ghanaians typically cook by their own instincts, adding ingredients as necessary and determining preparation and cooking times simply by monitoring their meals.
Breakfast is occasionally more substantial than the light, midday snack that some groups consume. Ampesi (am-PEH-si ) is a popular dish eaten in the morning. It consists of a cassava, cocoyam, yam, and plantain mixture that is boiled with onion and fish, and then pounded and boiled a second time. Kenkey (ken-KAY) may be eaten morning, midday, or in the evening. Ground cornmeal is soaked in water and left to ferment for up to two full days before it is shaped into a ball, boiled, and wrapped in plantain leaves. It is a popular accompaniment to fish or stew. Pumpuka , a porridge made from ground millet, is another breakfast dish.
Dishes served for lunch and dinner are typically very similar. Fufu (cassava, plantain, or cocoyam dough), palm fruit, fish, beans, eggplant, and groundnuts are often eaten alone or combined and eaten over rice, or as ingredients in a stew. Pepper soup is hot and spicy, but loved by most Ghanaians. To offset the spicy pepper, drinks native to Ghana such as Refresh, a soft drink made with fresh fruit juice, are extremely popular, especially among children who enjoy its sweet taste. Fried bean cakes called kose (or akara ), boiled plantains, and koko , porridge made from corn or millet mixed with milk and sugar, are all popular meals for school children.
Sundays are often the day for wealthier Ghanaians to eat out, especially those living in the coastal regions. Cheaper café-like establishments called "chop houses" sell local food and are popular among locals and tourists alike. However, street stalls sell local dishes for the least amount of money. Most chop houses and street stalls are run by women. Stalls often sell fresh fruit, kelewele (fried plantains), and porridge.

Groundnut Stew

Ingredients

• 3 Tablespoons vegetable oil
• 2 medium onions, chopped
• 2 carrots, chopped
• 1 green pepper, chopped
• 1 can tomatoes (28 ounces)
• 1 can black beans (14 ounces)
• 1 teaspoon salt
• 1–2 teaspoons red pepper (to taste)
• ¾ cup chunky peanut butter

Procedure

1. Measure oil into a large saucepan and heat over medium-high heat.
2. Add onions and carrots and sauté, stirring with a wooden spoon, until vegetables are softened.
3. Add green pepper and continue cooking a about 5 more minutes.
4. Stir in canned tomatoes with liquid (do not drain them), canned black beans, salt, and red pepper. Lower heat, cover, and simmer about 15 minutes.
5. Stir in peanut butter and continue simmering, covered for 10 more minutes. Serve hot.

Serves 6.

Kenkey (Ground Cornmeal)

Ingredients

• 6 to 8 cups cornmeal
• Banana leaves or cornhusks, available at African, Asian, or Latino groceries (or aluminum foil may be substituted)
• 1 Tablespoon vinegar
• 1 cup water (for boiling)

Procedure

1. In a large container, combine the cornmeal with just enough warm water to dampen all of it; mix well.
2. Cover the container with a clean cloth and set it in a warm place for 6 hours (normal fermentation takes 2 to 3 days).
3. After the time has passed, add vinegar to cornmeal and mix well.
4. Knead the dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into 2 equal parts.
5. In a large pot, bring water to a boil. Slowly add half of the dough and cook for about 10 minutes, stirring constantly and vigorously. Remove from heat.
6. This half of the dough is called the aflata .
7. Combine the aflata with the remaining uncooked dough half; mix well.
8. Divide the entire dough mixture into serving-sized pieces and tightly wrap the pieces in the leaves, husks, or foil.
9. Place the wrapped dough on a wire rack above water in a large pot.
10. Bring to a boil and steam for 1 to 3 hours, depending on their size and thickness.
11. Serve at room temperature.

Pepper Soup

Ingredients

• 2 Tablespoons cooking oil
• 2 medium onions, quartered
• 1 pound stew beef (chicken may be substituted)
• 2 chili peppers, chopped
• 2 tomatoes, chopped
• 1 small can tomato paste
• 1 teaspoon thyme
• 1 teaspoon curry powder
• Salt and pepper, to taste

Procedure

1. Heat oil in a large pot.
2. Fry onions in a small amount of oil in a skillet for a few minutes.
3. Add beef or chicken to pot and cover with water.
4. Bring to a boil and allow to cook until meat begins to become tender.
5. Reduce heat and add remaining ingredients and seasonings. Stir well.
6. Simmer for ½ hour.

Makes 4 servings.

Akara (Fritters)

Ingredients

• 2 to 3 cups dried black-eyed peas
• 1 onion, finely chopped
• ½ teaspoon salt
• 1 chili pepper or sweet green or red pepper, finely chopped, or to taste
• Cayenne pepper, to taste
• Vegetable oil, for frying

Procedure

1. Rinse peas under running water and soak them in a bowl of water for a few hours or overnight.
2. After they are soaked, rub them together between your hands to remove their skins.
3. Rinse again to wash skins away. Drain them in a sieve.
4. Crush, grind, or mash the peas into a thick paste.
5. Add enough water to form a smooth, thick batter that will cling to a spoon.
6. Add remaining ingredients (not including oil) and mix well.
7. Heat the oil in a skillet over medium heat.
8. Make fritters by scooping up a spoonful of batter and using another spoon to quickly push the batter into the hot oil.
9. Fry the fritters until they are golden brown. Turn them frequently to brown evenly.

Makes about 2 dozen fritters.

6 POLITICS, ECONOMICS, AND NUTRITION

About 11 percent of the population of Ghana is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 27 percent are underweight, and more than one-quarter are stunted (short for their age). Goiter (a swelling of the thyroid gland) was present in one-third of all school children between 1990 and 1995. This is usually a sign of an iodine deficiency. However, Ghanaians consume a fairly large amount of yams, which contain Vitamin B ₁ (thiamin) and Vitamin C. Vitamin B ₁ helps the body use energy foods and Vitamin C helps to keep the body tissues strong and helps the body to use iron. Yams also provide some fiber, which helps keep the digestive system working properly.
Northern Ghana suffers harsher, more extreme weather conditions than the south, causing less food to be available during times of disaster. Floods during the wet season and droughts during the dry season can lead to serious health risks, including under-nourishment. Southern Ghana experiences more stable conditions and is located closer to seaports. Food in the south can also be more efficiently stored, and most people can afford to buy food from markets when weather conditions destroy their crops.

7 FURTHER STUDY

Books

Levy, Patricia. Ghana: Cultures of the World . Tarrytown, N.Y.: Marshall Cavendish Corporation, 1999.
Webster, Cassandra Hughes. Mother Africa's Table: A Chronicle of Celebration through West African & African American Recipes and Cultural Traditions . New York: Doubleday, 1998.

Web Sites

African Food Recipes: The Congo Cookbook. [Online] Available http://www.geocities.com/NapaValley/Vineyard/9119/ (accessed April 18, 2001).
Christmas in Ghana. [Online] Available http://www.christmas.com/pe/1243 (accessed April 17, 2001).
Detroit Free Press ("FreeP"). [Online] Available http://www.freep.com/fun/food/hotrec9_20000209.htm (accessed April 18, 2001).
Ghanaian Food. [Online] Available http://users.erols.com/johnston/food.htm (accessed April 17, 2001).

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TOURIST SITES IN GHANA BY MAP

TOURISM IN GHANA

This friendly and stable multi-party democratic republic on Africa's west coast enjoys an expanding and vibrant economy built on gold, precious minerals, cocoa, timber and tourism. Ghana is also rapidly developing an economy and infrastructure that should see her join the newly industrialized economies shortly. Ghana practices a liberalised economy with a floating currency and a wide use of foreign exchange bureau.

Ghana has attractive investment incentive and guarantees for local and foreign investors. What makes Ghana unique is its history and heritage portraying its coastal castles, grim relics of the slave trade and its many regional festivals. All these are becoming a focus for eco-tourism. As such, in 2001, Eco-fest, the first ever, was held in Ghana.

Ghana has hundreds of kilometers of unspoilt beaches, over 10, 000 hotel rooms in about 703 hotels, including 3, 4, 5 star hotels. There are top class restaurants, wildlife parks, and safe streets.

Undisputedly, Ghana's greatest asset is its people who are renowned the world over for their warmth, cheerfulness, and hospitality.

Ghana’s tourist Development Plan has produced far-reaching consequences.

With the holding of the African – African American Summit in 2001, government has in 2002 granted dual citizenship to its citizens residing outside the country. Also visa and airport formalities have been simplified, restrictions on movements within the country abolished and currency exchange facilities at market rates introduced through out the country. The country’s political stability and low crime rate makes it one of the safest destinations in Africa.

Ghana has modern telecommunication facilities as well as first class seaports and a modernized international airport in Accra. Recent development of modern hotels, convention facilities and theatres has made Ghana Africa's newest tourist and convention destination with Europe and the United States as its biggest markets. Kotoka Airport in Accra seems set to become a significant hub linking flights between these areas with much of West, East and Southern Africa.

Several international airlines, including Ghana Airways, operate regular scheduled flights to Ghana from major cities in North America, Europe, Africa and the Middle East. Apart from the international airports Ghana also has domestic airports in Kumasi, Sunyani, and Tamale. There are two harbours in Tema and Tarkoradi and an inland port in Fumesua in the Ashanti Region.

Visas
Visas are required for entry into Ghana. Ghana missions and Embassies abroad will assist in issuing individual as well as group visas. Visas are also obtainable on arrival at the port of entry.

Health Requirements

Please do not forget to bring your health certificate, to show that you have yellow fever vaccination. You are also advised to consult your doctor well in advance of your visit so that you may begin the usual anti-malarial treatment.

Climate
Bounded on the South by the Atlantic Ocean, on the west by La Cote d`Ivoire, the east by Togo and the north by Burkina Faso, Ghana is a tropical country. Its southwestern part is located within the warm wet forest zone similar to the Amazon. Accra, the capital, is located in the dry equatorial zone. Kumasi is in the wet semi-equatorial region while further north is the tropical continental savanna. It lies between 4o and 11o North of the equator and has a coastline of 540 km. Northern Ghana has a rainy season from about April to October. The rest of the year is hot and dry, with temperatures up to about 38o C. In Southern Ghana the rains last from April to June and again from September to October. Generally temperatures are between 2lo ~32o C.

Currency
Ghana’s currency is the Ghana  cedi (GH¢) and Ghana  pesewas(Gp), which comes in denominations of GH¢1,GH¢2,GH¢5,GH¢10,GH¢20,GH¢50. Coins come in denominations of Gp1,Gp5 Gp10, Gp20, Gp50, GH¢1. Foreign currency can be freely exchanged at any Forex Bureau in the country. Apart from Forex Bureau, some commercial banks also exchange foreign currency. Banks are normally open from 8:30am to 2:00pm, Monday through Thursday and until 3:00pm on Friday.

Travellers’ Cheques
All banks and Forex Bureau accept travellers’ Cheques although the rate of exchange may be slightly lower than in a cash transaction.

Credit Cards
The most widely accepted credit cards are American Express, Diners, and Visa. Your card may be used for payment at nearly all airlines, leading hotels, and major supermarkets.

Hotel
Ghana offers a wide range of hotel accommodation for her growing economy and tourist industry: cosmopolitan, metropolitan, town and country hotels and park lodges of varying comfort, elegance and convenience abound. Ghana’s hotels are classified according to international star rating system with 5 star as the highest and one star the minimum internationally acceptable quality. In addition, there are local budget hotels.

Culture
Centuries of tradition of the people of Ghana and the diversity of the distinct ethnic groups have created a rich culture that is the splendid legacy of modern Ghana.

To the people of Ghana, the traditions of their ancestors are still an important part of their daily life. Traditional chiefs have historical authority over tribal and family matters. They are also custodians of land belonging to their respective clans or groups.

The nation’s diverse culture is depicted through its many exciting festivals, which are held throughout the year. These reflect the rich history and culture of tribal life in the regions.

FESTIVALS
Throughout Ghana, practically every town and village becomes animated with excitement at festival time. Visitors are often welcomed into homes to share drinks and meals and are given traditional clothes to wear so they can join in the street celebrations. Each festival commemorates an event, a war, puberty rites or harvest. Adherents of whatever religion participate without inhibition in these festivals. Filming and photography are allowed.

Many festivals are celebrated in Ghana. In fact every tribe or clan has a festival it celebrates. These are some of the festivals celebrated in Ghana.

JANUARY
Apafram of the Akwamu, Eastern Region;
The Rice Festival of Akpafu, Volta Region and
The Begum of Walewale, Tamale and yendi

FEBRUARY
Papa Festival in Kumawu, Ashanti Region

MARCH
Asikoe in Anfoega, Volta Rgion;
Volo in the Akuse area;
Damba of Dagbon in the Northern Region
Dipo at Manya and Yilo Krobo, Eastern Region

APRIL
Most villages and towns in the Volta and Eastern Regions celebrate festivals during Easter.

MAY
The 1st Saturday is the famous Aboakyer Festival in Winneba
Donkyi festival at Mamase, Brong Ahafo Region
Don at Bolgatanga, Upper East Region and
Beng at Sonyo Kipo near Bole, Northern Region.

JUNE
Ohumkan at Kyebi;
Asafua feast at Sekondi;
Ahukan of the Akim, Kibi; Gyenpren at Tafo;
Ahobaa at Enyan-Kakraba, and
Apiba at Senya Beraku, Central Region;

JULY
Ist Tuesday is the Bakatue Festival in Elmina, Central Region;
Bombei, Ekyem Kofi, and
The Kundum, Western Region.

AUGUST
1st Sat. is Asafotu - Fiam at Ada, Eastern Region
Homowo in and around Accra, Greater Accra Region;
Fetu at Cape Coast, and
Eguado To and Ahobaa Kese at Abura, Central Region
Edim Kese at sekondi, and
Apatwa, Dixcove, Western Region.

SEPTEMBER
Ist Sat. is Fetu Afahye Festival, Cape Coast; Central Region,
Odwira Festival in Akropong, Amanokrom
And Aburi, Eastern Region
Akyempem at Agona, Ashanti Region.

OCTOBER
Kundum at Esiama,Western Rgion

NOVEMBER
Hogbetsotso, Volta Region;
Adae Kese, the grandest of all Ashanti festivals in Kumasi
Fae, harvest feast at Paga, Upper East Region;
Kafie Festival, Dormaa Brong-Ahafo.

DECEMBER
Yam Festival at Anfoega, Volta Region.

Funky destinations

Wli Waterfalls and Mount Afadjato in the Volta region.
Kakum National Park in Ankasa Forest, in the Central Region
Buabeng - Flema Monkey Sanctuary, in Brong Ahafo Region
Paga Crocodile Ponds, Bolgatanga
The new national Cultural Center at Manhyia Palace Museum in Kumasi in the Ashanti Region.
The Cape Coast Castle, Elmina and other coastal forts and castles.
The Mole and the Bui Game Reserves, in the Northern Region.

Due to these measures, tourism is Ghana’s fastest growing industry at up to about 16% annually and has become its third largest foreign exchange earner, after gold and cocoa. Tourist arrivals jumped from about 85,000 in 1995 to 304,860 in 1997 and 325, 438 in 1998. Revenue from tourism increased more that fifteen fold during the period.

History of Ghana

Medieval Ghana (4th - 13th Century): The Republic of Ghana is named after the medieval Ghana Empire of West Africa. The actual name of the Empire was Wagadugu. Ghana was the title of the kings who ruled the kingdom. It was controlled by Sundiata in 1240 AD, and absorbed into the larger Mali Empire. (Mali Empire reached its peak of success under Mansa Musa around 1307.)

Geographically, the old Ghana is 500 miles north of the present Ghana, and occupied the area between Rivers Senegal and Niger.

Some inhabitants of present Ghana had ancestors linked with the medieval Ghana. This can be traced down to the Mande and Voltaic peoeple of Northern Ghana--Mamprussi, Dagomba and the Gonja.

Anecdotal evidence connected the Akans to this great Empire. The evidence lies in names like Danso shared by the Akans of present Ghana and Mandikas of Senegal/Gambia who have strong links with the Empire. There is also the matrilineal connection. ...MORE

Gold Coast & European Exploration: Before March 1957 Ghana was called the Gold Coast. The Portuguese who came to Ghana in the 15th Century found so much gold between the rivers Ankobra and the Volta that they named the place Mina - meaning Mine. The Gold Coast was later adopted to by the English colonisers. Similarily, the French, equally impressed by the trinkets worn by the coastal people, named The Ivory Coast, Cote d'Ivoire.

In 1482, the Portuguese built a castle in Elmina. Their aim was to trade in gold, ivory and slaves. In 1481 King John II of Portugal sent Diego d'Azambuja to build this castle.

In 1598 the Dutch joined them, and built forts at Komenda and Kormantsil. In 1637 they captured the castle from the Portuguese and that of Axim in 1642 (Fort St Anthony). Other European traders joined in by the mid 18th century. These were the English, Danes and Swedes. The coastline were dotted by forts built by the Dutch, British and the Dane merchants. By the latter part of 19th century the Dutch and the British were the only traders left. And when the Dutch withdrew in 1874, Britain made the Gold Coast a crown colony.

By 1901 the Ashanti and the North were made a protectorate........MORE

Britain and the Gold Coast. The first Britons arrived in the early 19th century as traders in Ghana. But with their close relationship with the coastal people especially the Fantes, the Ashantis became their enemies.......MORE

Economic and Social Development (Before 1957)
1874--Gold Mine in Wassa and Asante. Between 1946-1950 gold export rose from 6 million pounds to 9 million pounds. 
..MORE

Political Movements and Nationalism in Ghana (1945 - 1957)
The educated Ghanaians had always been in the fore-front of constructive movements. Names that come into mind are --Dr Aggrey, George Ferguson, John Mensah Sarbah. Others like king Ghartey IV of Winneba, Otumfuo Osei Agyeman Prempeh I raised the political consciousness of their subjects. However, movements towards political freedom started soon after WWII.

This happened because suddenly people realised the colonisation was a form of oppression, similar to the oppression they have just fought against. The war veterans had become radical. The myth surrounding the whiteman has been broken. The rulers were considered economic cheats, their arogance had become very offensive. They had the ruling class attitude, and some of the young District Commissioner (DC) treated the old chiefs as if they were their subjects. Local pay was bad. No good rural health or education policy. Up to 1950 the Govt Secondary schools in the country were 2, the rest were built by the missionaries.

There was also the rejection of African culture to some extent. Some external forces also contributed to this feeling. African- Americans such as Marcus Garvey and WE Du Bois raised strong Pan-African conscience.

In 1945 a conference was held in Manchester to promote Pan African ideas. This was attended by Nkrumah of Ghana, Azikwe of Nigeria and Wallace Johnson of Sierra Leone. The India and Pakistani independence catalysed this desire.

Sir Alan Burns constitution of 1946 provided new legislative council that was made of the Governor as the President, 6 government officials, 6 nominated members and 18 elected members.

The executive council was not responsible to the legislative council. They were only in advisory capacity, and the governor did not have to take notice.

These forces made Dr J.B. Danquah to form the United Gold Coast Conversion (UGCC) in 1947. Nkrumah was invited to be the General Secretary to this party. Other officers were George Grant (Paa Grant), Akuffo Addo, William Ofori Atta, Obetsebi Lamptey, Ako Agyei, and J Tsiboe. Their aim was Independence for Ghana. They rejected the Burns constitution.