In Wa Municipality, Ghana, a quiet yet powerful transformation is reshaping how young people see and value their food. At Dan-Ibu International School, every Wednesday is dedicated entirely to indigenous meals – from the canteen to lunchboxes and snacks. This simple policy, introduced in October 2024 and driven by the Centre for Indigenous Knowledge and Organizational Development (CIKOD) under AFSA’s My Food is African campaign, has sparked a wave of pride, curiosity, and cultural revival.
Through workshops, food fairs, and storytelling, students have rediscovered the health, heritage, and environmental benefits of traditional dishes like tuo zaafi, banku, palm nut soup, groundnut soup, and apapransa. The change goes beyond taste – it’s shifting mindsets. Local foods, once hidden in shame, are now celebrated as stylish, desirable, and deeply tied to identity and sovereignty.
The impact reaches beyond school walls. Parents are cooking more indigenous meals at home, vendors are offering traditional dishes, and local media is amplifying the conversation. Students have formed a Local Food Ambassadors Club, leading awareness activities and mentoring peers. While challenges like ingredient availability remain, partnerships with farmers and women’s groups are helping bridge the gap.
Dan-Ibu’s experience is inspiring other schools and drawing interest from policymakers eager to formalize “Indigenous Food Days” nationwide. For the students, the lesson is lasting: their food tells their story – and they are determined to keep that story alive.
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