As the world becomes more interconnected, travelers are seeking more immersive and authentic experiences that go beyond traditional sightseeing. While some prefer to explore new destinations via social media, gastronomic tourism cannot be fully experienced on screens. You have to see it, smell it and taste it personally. Culinary travel, or food tourism, has become a powerful tool for redefining the tourism industry. By exploring a destination's rich culinary heritage, travelers gain a deeper understanding of local culture, traditions and history.
The rise of culinary travel
Culinary travel has become a significant trend in the tourism industry, with food lovers and travelers seeking unique and authentic culinary experiences. According to the World Food Travel Association, food tourism accounts for approximately 25% of global tourism revenue. This growing interest has led to the rise of food tours, cooking classes and food festivals.
Food is more than just a means of sustenance; it is a reflection of the history, traditions and values of a culture. Culinary trips allow travelers to explore the heart of a destination's culture by learning about local ingredients, cooking techniques and culinary customs. For example:
– In Ghana, the traditional dish of fufu and light soup is a symbol of community and hospitality, particularly among the Akan tribe, where fufu is often served to welcome guests.
– In Nigeria, the dish Ofe Owerri, an Igbo specialty, symbolizes unity and cooperation. The custom of serving kola nuts to visitors also highlights the value of hospitality.
– In Japan, sushi making is an art form that reflects a deep respect for tradition and nature.
– In India, the use of various spices highlights the country's rich cultural heritage and regional culinary variations.
Redefining tourism: the benefits of culinary travel
Culinary travel offers many benefits to both travelers and local communities:
– Cultural exchange: Travelers engage with local chefs, food producers and artisans, promoting cultural exchange.
– Economic growth: gastronomic tourism supports local economies by generating income for small farmers, food producers and restaurants.
– Authenticity: Culinary travel offers an authentic experience, connecting travelers to local lifestyles.
– Sustainability: Food tourism encourages sustainable practices by supporting local food systems and reducing the carbon footprint of imported products.
Destination Spotlight: Ghana
Ghana, a country in West Africa, has a vibrant culinary scene that reflects its rich cultural heritage. From traditional dishes like Jollof rice and fufu to modern fusion cuisine, Ghanaian cuisine is a testament to the country's diversity.
– Accra Food Festival: a celebration of Ghanaian cuisine featuring local chefs, food producers and artisans, including popular events like the Gbob3 festival.
– Cooking Classes: Travelers can learn traditional Ghanaian cooking techniques and recipes from local chefs.
– Market Visits: Explore Accra's bustling markets, such as Makola Market, Alogboshe Market and Malata Market, discovering local ingredients and spices.
Ghana and Nigeria: a culinary connection
Did you know that many foods are shared between Ghanaian and Nigerian cuisines, with only slight differences?
In Ghana, a popular dish called konkonte is made from dried cassava flour. In Nigeria, a similar dish called amala is made from dried yam flour. Both dishes are prepared almost identically, with the main difference being the type of flour used.
– Wouldn't it be interesting for a Ghanaian to try amala or for a Nigerian to try konkonte?
Another well-known example is the long-standing debate between the Ghanaian Jollof and the Nigerian Jollof. Travelers are often intrigued by this rivalry and eager to taste both versions to decide for themselves.
Similarly, palm nut soup from Ghana and banga soup from Nigeria are both made from palm fruits, although their taste may vary depending on the other ingredients used.
– As a Ghanaian, would you like to try banga soup? Or as a Nigerian, would you like to experience the Ghanaian version?
Even the snacks akara (in Nigeria) and koose (in Ghana) are essentially the same dish: fried bean cakes seasoned with spices.
These are just a few examples, but there are many more culinary connections waiting to be discovered.
Gastronomic tourism: a growing trend
Tourism can be promoted in different ways, and food tourism is one of the most exciting and immersive. Culinary travel has the power to redefine tourism by providing travelers with a deeper, more authentic experience. As the tourism industry evolves, culinary travel will continue to play a central role in shaping its future.
So, immerse yourself in the local cuisine and cooking techniques. Explore beyond the usual tourist areas to discover hidden gems and authentic culinary experiences. Embark on a culinary journey and discover the rich cultural heritage of your next destination. Savor the flavors, traditions and stories that make travel truly unforgettable and help promote and redefine tourism through gastronomy.
By: Forgive Esinam Quarshie
Intern, Ghana Tourism Authority (Marketing Department)
KNUST
