Why Do People Eat the Foods They Do in the Way They Do - Coursework Example

Why do people eat the foods they do in the way they do Introduction Republic of Ghana is a multi ethnic country which is situated near Gulf of Guinea and Atlantic Ocean. Accra is the capital of the country. As per the population bulletin of 2014, the total population of the country is 27 million (Nyampong, 2014). Demographics of this tropical country is characterized by median aged citizens (average of 30 years) among which approximately 71% of the inhabitants are Christian and 18% are Muslims (Nyampong, 2014). Such demographic structure and climate provides large impacts on the food consumption pattern of the country. Ghanaians include diversified foods in their diets which include soups made of sea foods, vegetables, meat and poultry (Briend and Dewey, 2007). Banku (made of ground corn), baked and fried fishes like Tilapia and crayfish, Fufu are some of the commonly consumed Ghanaian food (Ackah and Aryeetey, 2012). The paper is designed to understand the food pattern of Ghana and how the diet and eating habit vary according to the social and cultural variance of the country. Discussion The food consumption of Ghana shows a significant pattern as a result of inclination of social strata of the country. Fundamental and disseminating factors have largely contributed towards their food selection paradigm. Statistics have shown that about 40% of the household expenditures are contributed for foods; however the percentage merely changes with the rise in income (Awinongya, 2013). Recent global trends have shown that changes in the standard of living and adoption of a fast paced lifestyle have transformed the conservative food selection and consumption paradigm to a more unconventional and less structured meal occasions (Levy and Wong, 2009). Ghana is not an exception. In Ghana, individuals are preferring meal options which are easy and less time consuming to cook. Rice is the most used staple in all parts of the country. A regular Ghanaian meal consists of thick soups and well seasoned and flavoured stews combined with staple foods such as rice or boiled yams (Kuadaa, 2009). Fish plays an important role in the Ghanaian diet as well. Roasted Tilapia served with fried whitebaits and sea foods made of sea fishes, bean leaf, meat and poultry is one of the favourite dishes of Ghana residents. Use of starchy food items such that corn based staples is one of the commonly used food practices of Ghana (Street, 2002). Forowe (tomato and fish stew), Plava (stew of spinach accompanied by fish or chicken) and assorted peanuts are some of the national foods of the country (Odotei and Awedoba, 2006). Spices are favoured by the citizen of Ghana due to the tropical nature of the climate. Spices like cayenne, ginger, allspice, onion, garlic and chilli peppers are the basis of most of the stews (Ezzati, et al., 2005). However, Ghanaian diet largely varies according to the regions of the country. Main reason behind such differences is the difference in the climate in different region (Conrad, 2010). In the northern region, instances of using millets, grains, corns and yams in food preparations are mostly observed whereas the peoples residing in the southern and western region, mainly consumes root vegetables ( in local language, cocoyams), bananas, plantains and cassava. In the dry region of south east, people heavily rely on corns and cassava as the climate does not hamper production of corns. Coming to beverages, the population of south prefers palm wine where northern population enjoys a locally fermented beverage Pito, made from a specific grain named sorghum (Delali and Owusu, 2014). Ghana is a developing country. A large number of populations in Ghana live in below poverty line. Hence, Ghanaian food habit characterises more basic need of people rather than luxury. Social security is another aspect that indicates pattern of their food consumption (Gowing and Palmer, 2007). According to the reports from World Bank, around 11% population of Ghana are mal nutritious. Unavailability of nutritious factors in their diet have resulted in signs such that undernourishment, underweight children and short span of life expectancy, Goiter etc among generations including school going children (Gough, 2011). Though Ghanaians consume a large amount of yams which constitutes Vitamin B, Vitamin C, thiamine and iron which helps to energize people and to keep their tissues strong, scarcity of iodine in the diet, highly affects their health condition (Wilhelmina, Joost, George and Guido, 2010). As a result of extreme weather condition, especially in northern region, standard consumption of food hampers during the time of natural calamity such that draught or flood. Scarcity of food during these times largely induces health risk. However, better food consumption pattern is experienced in southern region due to the presence of structured market and stable weather condition in that region (Luginaaha and Yiridoe, 2005). Socialization, adaptation of British culture in higher education system and high paid jobs for graduates in the public sector (though access for higher education is available for a limited segment of the society) have given rise to a fashionable cuisine and culinary culture in Ghana (Kuyini and Desai, 2007). Banku and Donoku served with very spicy condiments made of red and green chillies, onions and tomatoes are the most attractive foods served in the Ghanaian restaurants. Fufu, the concept of which is exported from Africa, another widely accepted meal is consumed in Ghana. “Jol lof rice” is another spicy dish made of meat and tomato sauce which is enjoyed by most of the population (Briggs, 2013). Generally, the inhabitants of Ghana consume three meals per day, one course in each meal. A typical Ghanaian kitchen consists of clay ovens, open fireplace, large pots for making stew and iron grills for frying and baking fish, meat etc (Burrell, 2012). Though style of cooking varies according to the preferences of each ethnic group, craving for spices is most evident across all people from every culturalal segment (Wohlmuth, 2009). Traditionally, Ghana’s people consume heavy breakfast as compared to lunch and dinner. Ampesi, made of cassava, yam, boiled onion and fish and Pumpuka, made of ground millet are the most commonly eaten breakfast. In lunch or dinner time, Kenkey is preferred which consists of fermented cornmeal soaked in water. Apart from fish and meat, Ghanaian applies palm fruit, eggplant, beans and spices in all their recipes and consumes these along with rice (Cudjoe, Breisinger, and Diao, 2008). Most of the Ghanaian loves to eat hot and spicy pepper soup. To offset the adverse effect of consuming enough spices in their meals, Ghana people drink refreshing soft drinks made with fruit juices. “Kose” made of fried beans and porridges named “Koko” are consumed by the school going children (Utlley, 2010). On Sundays, wealthy Ghanaians from coastal area love to dine out. Cheap cafe and Chop houses, where local foods are sold, are their favourite destinations (Wilhelmina, Joost, George and Guido, 2010). However, all inhabitants across Ghana love to have foods from the street stalls where popular local dishes are available against least amount of money. Most of such Chop houses are run by women (Cowlishaw, Mendelson and Rowcliffe, 2005). Being an ethnic country, the government of Ghana does not consider any specific religion as the national religion of the country. Near about 60% of the Ghana population are Christians, 15% follows Islamic beliefs and rest of the 25% of population continues to practice some sort of native religion that used to exist hundreds of years ago, before the initiation of Christianity or Islam (Delali and Owusu, 2014). Such indigenous religious practices, commonly known as Animism, believe that all the objects possess a spirit that has a power of harming or blessing individuals who come into contact with it (Atiemo, 2013). Most of the Ghanaian Christians live in the coastal region of the country. Majority of the population being Christians, Ghanaian food habit reflects the food practices followed by the Christian in western countries from where they had originated and migrated (Nii and Mensah, 2013). Christmas and other Christian holidays are some of the most important festivals of this country. Celebration of Christmas continues for eight days where the entire Ghanaian population takes active participation to observe the festival. During this time, relatives and friends visit each other with new gifts for everyone (Odotei, 2002). Hence, in such a festive season, food is bound to play a sound role in the lives of the Ghana’s people. The most popular dishes for the dinner in Christmas Eve are made of chicken. Goat and sheep are also used. However, Chicken served with Yams and soups or stew is considered to be the most enjoyed Christmas dinner in Ghana (Minot and Dewina, 2008). Apart from Christmas, Islamic holidays such that Ramadan is also celebrated by a large chunk of the Ghanaian population. Though Muslims does not consume alcohol or eat pork during the Ramadan period, evidences of festive food practices, similar to Christmas, are wide spread (Kaminski, 2012). Festivals based on Animistic beliefs are also celebrated in Ghana to a great extent. Each year, more than hundreds of festivals are celebrated throughout the country. Festivals during the time of harvesting crops, paying tribute to the ancestors are some of the most important festivals of Ghana (Kaminski, 2012). Crops are the main source of Ghanaian foods. Growth of crops largely affects their food habits. These festivals enhance the cultural and strengthen the quality of food practices of the country. Conclusion The Republic Ghana is characterised by a population with rich culture and highly differentiated social strata. Such differentiation arises due to existence of two social segments such that upper and lower classes in the society (Roy, 2005). Hence, such social and cultural diversification leaves great emphasis on the food consumption pattern of the country. However, evidences (Delali and Owusu, 2014) have shown that a large population of Ghana have a little flexibility in spending on food consumption due to limited income. Information regarding consumption pattern is also imperfect. Hence, example of a systematic pattern of rising expenses on food consumption as compared to total expenditure is very less in the country (Wohlmuth, 2009). Food consumption pattern has also become vulnerable due to changing lifestyle, fast paced daily life and shadowing western culture. Moreover, as the country is experiencing severe malnutrition problem across ages, the country men should start adding less spicy and healthier food into their diet. Popular recipes should be modified according to that. This will require them to increase expenditure on food consumption proportionately, as income increases. Such practises will bring more stability in the population which will lead to prosperity and long term development for the country. Reference List Ackah, C. and Aryeetey, E., 2012. Globalization, Trade and Poverty in Ghana. Ottawa: IDRC. Atiemo, A. O., 2013. Religion and the Inculturation of Human Rights in Ghana. 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