Ghanaian farmers share indigenous knowledge with visiting US chefs

Two food professionals from the United States have completed a two-week educational exchange in Ghana aimed at learning about the country's indigenous farming practices, food systems and culinary traditions.

The programme, known as Plate2Plate and organised by Accra-based kitchen incubator Crescendo Foods, brought Sawdayah Brownlee, a plant steward, educator and artist from Detroit, and Martise Dubose, a chef from Chicago, to Ghana for a residency across the Greater Accra, Central and Eastern regions.

The initiative focused on exposing participants to Ghana's agricultural practices, food heritage and the role of local communities in preserving indigenous knowledge.

The fellows began their visit in Accra, where they toured historical landmarks including the Kwame Nkrumah Memorial Park, the WEB Du Bois Centre and Black Star Square before travelling to Cape Coast Castle and Assin Manso to learn about the historical links between Ghana and the African diaspora.

A key part of the residency took place at Albert's Havens Farms in Aseseeso in the Eastern Region, where the visitors spent three days working alongside local farmers.

During the farm immersion, they learned about local crop production, traditional irrigation methods, post-harvest handling and the movement of produce from farms to markets. They also took part in practical farming activities and visited local markets.

Owner of Albert's Havens Farms, Frank Hagan Brown, said the participants embraced the experience with enthusiasm.

"It was a pleasure hosting Sawdayah and Martise at Albert's Havens Farms. They were so eager to hit the ground running and get their hands in the mud. From joining farm staff to cut bamboo poles for trellising cucumber to bargaining with market women at Asenema and Somanya markets, they moved with vigour and an appetite to learn from the nature and people around them," he said.

Before leaving Aseseeso, the fellows cooked alongside a local caterer using ingredients sourced from the community, bringing together professional culinary experience and traditional Ghanaian cooking practices.

The residency concluded with the Abusua Capstone Event in Accra, where the participants reflected on their experiences and presented signature dishes inspired by the ingredients and techniques they encountered during their stay.

Founder of Crescendo Foods, Dr Wanida Lewis, said the programme seeks to strengthen collaboration between Ghanaian food producers and members of the African diaspora while promoting indigenous food knowledge.

"The aim for this year's cohort was to continue to build bridges between ancestral wisdom and modern innovation—lessons that our fellows will take back to their communities. The impact of climate change globally is forcing us to think not only about preserving our food culture but how to celebrate it. With Plate2Plate, we are doing that here in Ghana," she said.

Reflecting on the experience, participant Sawdayah Brownlee said the programme deepened her understanding of the links between Ghanaian and African American food traditions.

"I arrived in Ghana excited to explore the cultural continuity between Ghanaian and African American foodways. Crescendo Foods provided opportunities for me to connect with Ghanaian cooks, chefs, farmers, entrepreneurs and cultural workers who shared their experiences with cooking and growing food. The experience has allowed me to build new relationships, and for that I'm very grateful," she said.