Recipe Episode 6: Grilled Calamari Salad-GhanaVeg Food Diaries

 Recipe for Grilled Calamari Salad

Episode 6 of GhanaVeg Food Diaries focuses on the use of Hybrid seeds and a lovely recipe of Grilled Calamari Salad Link


4 cups chopped lettuce, 1 cup green bell pepper, 1 cup red onion, diced, 1 cup tomatoes diced, 1 cup carrots diced, 1 cup avocado cut, 1 cup beetroot, diced, slices from 2 oranges, 400 g calamari, oil, salt, Vinaigrette, 60 ml oil,1 tsp mustard, juice from oranges, salt, pepper to taste


Season the calamari with oil and salt. Grill, them, cooking each side for about 2-3 minutes. Mix all the ingredients from the vinaigrette together until slightly thickened. Cut and mix all the vegetables except the salad and oranges and toss with vinaigrette. Placed the lettuce on the serving plate, top with dressed vegetables and top with grilled Calamari and orange slices.

The GhanaVeg  food Diaries is a television cook show developed to raise awareness on the consumption of vegetables and production related challenges in the vegetable sector.  The show has been segmented to discuss thought provoking issues that consumers need to know.

This episode focuses on one of GhanaVeg’s  project partner Tikola Ghana. Tikola Ghana has been founded by GhanaVeg to collaborate with East West Seeds to  supply to Ghana’s vegetable sector hybrid seeds ranging from peppers, onions, cucumber, tomatoes,  okra, pawpaw seeds among others.

With this episode, GhanaVeg  food diaries visits Eben’s farm to see how production is with him with the use of ‘Prema’ seed, an onion variety from Tikola Ghana.  The show discusses how the seeds are improving production in terms of yield.

An interview was conducted with the public to ascertain on what their knowledge is on the use of healthy and quality seeds for production whether or not this is paramount to the kind of produce we harvest.

To climax the episode, we take a quick look at a  mouth-watering Grilled Calamari Salad  recipe with Selassie (Host & chef) and Eben (farmer).

Recipe: Episode 5- Chicken Yassa with Mushrooms, GhanaVeg Food Diaries

Chicken Yassa with Mushrooms


400g chicken thigh, 2 tbsp lemon juice, 2 tsp ginger, grated, 1/2 tbsp peppercorn cayenne pepper – to taste, 6 garlic cloves, 2 cups/1 margarine tin, onions, sliced

1/2 tbsp kpakpo shito, 1 bay leaf, 2 tbsp oil, 1 cup chicken stock, 1 carrot, 1 1/2 margarine tin/3 cups, mushrooms, roughly chopped, salt to taste


1.Combine lemon juice, cayenne, bay leaf, ginger, salt, garlic, onions and chicken in a large bowl. Leave to rest for at least 4 hours. 2. Remove chicken from the marinade (keep marinade for later use) and grill until golden, but not cooked through. 3. Separate the onion and spices from the juice of the marinade. Heat oil and cook the onions and spices and cook until onions are clear and soft. Add the mushrooms, carrots, grilled chicken, marinade and chicken stock and cook for about another 20 mins until chicken is cooked through.


The episode focuses on Ghana’s  vegetable sector. The discussion saw two executives of the Ghana vegetable Exporters Association, GAVEX delving into some challenges affecting production and ways to mitigate these challenges for production, processing and export. The show also solicited for view from some Ghanaians to know what their thoughts are regarding the subject matter as well as a visit to a vegetable corner to source for some ingredient for this lovely recipe.  Preparation of the meal is done with the President of the Ghana Vegetable Exporters Association, GAVEX, Mr. George Whyte. The show is a 13-series  carefully designed to increase awareness on the consumption of vegetables among Ghanaians whilst  projecting activities of GhanaVeg and its partners within the vegetable sector.  the host of the show is a renowned chef who doubles as the chef, Selassie Atadika of Midunu

The show is airs every Sunday on TV3 network at 6:00 pm. You can also get other recipes  and activities of GhanaVeg on

Recipe: Episode 4-Gari Foto stuffed in Sweet Pepper- GhanaVeg Food Diaries

Gari Foto Stufffed in Sweet Peppers


Gari Foto

1 cups (1/2 margarine tin) Gari, 6 tablespoons vegetable oil, 125 g onion, medium dice,

60 g carrots, medium dice, 60 g green beans, medium dice, 60 g green pepper, medium dice, 8 tablespoons, Palm oil, 2 tsp garlic, minced, 680 g tomatoes, seeded and diced, 4 tsp fresh ginger, grated, 1 tsp prekese, 200g minced meat, (optional), 4 tsp kpakpo shito (chili), minced, 8 basil leaves, chiffonade, 4 bell peppers or 8 long, sweet peppers (for stuffing)


Add salt water to moisten Gari, 2.Blanch the carrots, green peppers and green beans in salted water, then drain and set aside, 3. Heat palm oil and vegetable oil, sauté the onions for about 2 minutes, then add the, garlic, ginger, tomatoes, , salt and prekese and cook until the stew is almost ready. Add the minced meat. Leave it to cook through. Taste and adjust seasoning as desired. 4. Add in blanched vegetables and allow to cook for about 5 mins. Turn heat off. Slowly add about half the stew to the moistened Gari until the Gari is well mixed with the stew. Adjust the salt if needed. 5. Stuff the peppers with the Gari foto. Mix the remaining ‘stew’ with a bit of water (2 parts stew to 1 part water). Place in a baking dish. Place peppers over the mixture, cover with tin foil and place in medium heat oven and cook for about 20 mins until pepper is cooked and soft.  Serve peppers with stew. Take a look at the  link

The episode includes discussions on production in Protected Horticulture. you want to take a look at the link to know what the benefits of Protected Horticulture is and some production challenges with this technology.  The discussion featured a farmer and an Agronomist. Discussion

GhanaVeg’s Second Annual Partner Meeting Organised

GhanaVeg’s Second Annual  Partner Meeting

GhanaVeg organised its second annual partner meeting on February 21, 2017, at the Oak Plaza Hotel, Accra. The meeting, which brought together all grant-recipient companies, was held to create synergies among the various projects and to allow them share their challenges and successes.

Project partners made presentations of the scope of their projects and itemized the key deliverables towards which they were working. The companies shared experiences of how they surmounted certain production related issues and market challenges. Also significant was how they would relate with GhanaVeg in terms of meeting their reporting obligations.

As part of the activities, a “speed-dating” session was held to build business linkages among the projects through a well-coordinated face-to-face interaction among the partners.  The “speed-dating was aimed at getting partners connect with one another and to identify how one could complement the other, even if by commercial arrangements.  In the end, the meeting allowed the partners present, to better understand one other and paved the way for sector-wide collaborations among them.

Currently about 26 companies are working within different value chains of the vegetable sector from production to processing. See pictures

Recipe: Episode 3-Millet & Black bean Salad- Ghana Green Label

 Recipe Millet and Black bean salad ( Ghana Green Label) 

The episode focuses on Ghana Green Label Certification Scheme. The first of its kind. Take a look


1 cup Millet, 1cup cooked black beans 200g smoked tuna,1red onion finely chopped 1 carrot julienned,1 tsp ground cumin,1 tsp ground coriander, Juice of 3 lemons, 2 tbsp oil, dash black ground pepper, 3 tbsp mint, chopped, 3tbsp parsley, chopped, 4 cups lettuce, chili to taste, salt to taste


Rinse and remove stones from one cup of millet and transfer to a medium pot. Add 2 cups of water and a pinch of salt. Bring to a boil and simmer until the water is absorbed and millet is soft (about 20 minutes).Place cooled millet in a bowl and add cooked black beans, carrot, onion and smoked tuna. Add ground kpakpo shito to taste. In another bowl, whisk together lemon juice, oil, cumin, coriander and pepper. Add vinaigrette to salad and add mint and parsley. Serve over lettuce. Eat with anything of your choice.

Recipe:Episode 2-Eggplant and Keta School Boys Stew with Sobolo Leaves

Eggplant and Keta School Boys (Herrings) Stew with Sobolo Leaves 

This episode focuses on Organic vegetables. If you missed out, take a look. Link


700g eggplant, Salt,1/2 cup lentils, Water, 1/3 cup oil,1 onion diced, 4 cloves garlic minced, 4 tomatoes diced, 1/2 kpakpo shito stemmed seeded and coarsely chopped

2 tablespoons chopped mint leaves,1tablespoon tomato paste, 200g keta school boys (Herrings,optional) 1 cup sobolo leaves thinly sliced


Cut eggplant in large dice. Sprinkle with salt and let sit while you cook the lentils and prepare the remaining ingredients. Cook the lentils until tender in a small pot. Rinse the eggplant and pat dry. In a heavy pan, add 1 tablespoon of oil, add the onions and garlic and let cook for a few minutes until soft and clear but not brown. Add the tomatoes, green chilies, mint, tomato paste and 2 teaspoons of salt and let cook for a few minutes. Add the eggplant, lentils Let mixture come to a boil, then reduce it to a simmer and let cook until vegetables are tender. Add the keta school boys (Herrings) and allow to cook for another 3 mins. Then add the sliced sobolo leaves, stir and turn off the heat. Serve with boiled yam or preferred dish.

Recipe:Episode1- Chichinga Beef Salad GhanaVeg Food Diaries

Chichinga Beef Salad – Recipe

Episode 1 focuses on Eating right. The discussion focuses on how to cook and eat your vegetables whiles maintaining its nutritional value.  stay tune this and ever Sunday on TV3. Link

 INGREDIENTS- Chichinga spices to taste, 400 g beef thinly sliced, 3 cups lettuce, 4 tomatoes, 1/2 red onion soaked, 1-2 cucumber, 1-2 sweet corn, 1 avocado, 4 spring onion, 2 tbsp roasted groundnuts, Groundnut vinaigrette, 1/1 tsp garlic minced, 1 tsp parsley, chopped, 70 ml vinegar, 250 ml oil, 1 1/2 tbsp brown sugar, 2 tbsp groundnut paste, black pepper and salt to taste

 DIRECTIONS – Season beef with Chichinga spices to taste.Leave to marinate for at least an hour or overnight if possible). Grill. Place all vinaigrette ingredients (except oil and blend). When well combined, add oil and blend for another few seconds. Set aside. Wash, dry and cut vegetables as desired. Garnish vegetables with groundnuts, Avocado and Vinaigrette. Eat as whole meal or serve as side dish.



Netherlands Ambassador Addresses Trainees of GhanaVeg Agronomy Training of Trainers

The Netherlands Ambassador to Ghana, Mr. Ron Strikker has encouraged trainees of the second session of GhanaVeg Agronomy Training of Trainers (ToT) to take due advantage of the opportunity given them through the training in order to raise the standards of production and farmer knowledge in vegetable production. He emphasised the need to also include women in the training process so as to equip their technical expertise in the vegetable sector. He used the opportunity to applaud the only female trainee in the group. Addressing the group, he said, quality production can only be effective when the right knowledge in production processes are put into practice and strictly adhered to. He hopes that, through this training, more farmers will be train on the right production processes to enhance the vegetable sector and eventually leading Ghana to become a great competitor in the production of quality and healthy vegetables for the domestic and export market.

Participants are being taking through a three-way interactive session of training; field/practical training, theory sessions and interaction between facilitators and group members. Participants will also be given assignment on-field and theories for a better understanding of the various modules under study. An online portal has been developed for trainees to learn they need to do to have the best result with spraying, fertilization, transplanting and crop protection. These participants have been carefully selected across various value chain within the sector to be trained to give hands-on practical solution to farmers.

The program leader of GhanaVeg, Joep van den Broek explain GhanaVeg’s concept and idea around the training session to participants. He described what the situation is in Ghana to these trainers and tasked them to transfer knowledge received to other farmers who will in turn train their farmer groups.

This is done in eagerness to reduce the burden on Extension Advisors in the country as well as increase farmers’ ability of producing healthy quality vegetables. The training is facilitated by experts from Wageningen University and Research Centre and coordinated by GhanaVeg.



GhanaVeg Partners Sunripe Processing Company Ltd.

GhanaVeg Partners Sunripe Processing Company Ltd.

Greetings from Sunripe!

Sunripe Food Processing Company Limited produces natural fruit juices such as Pineapple, Mango, Orange and other assorted products. Under the GhanaVeg partnered project, Sunripe is undertaking among other things the upgrade of the factory to increase the volume of water melons being processed from 10 tons a week to 50 tons a week with varieties of vegetables such as red sweet or yellow peppers, ginger and cucumbers.

The project objective

  • Improve the quality and consistency of supply of fruits and vegetables for processing.
  • Increase the yield of production of vegetables and fruits for better pricing for company and additional income for farmers.
  • Reduction of post-harvest losses of non-exportable grade of fruits in the country.
  • Increase its product range to satisfy the high-value end of the market.
  • Increase net earnings and foreign exchange earning the company, farmers and the nation.
  • Contribute to national goals of wealth creation for small scale farmers.
  • Provide a healthier alternative to carbonated soft drinks with their attendant negative attributes on health


The project focuses on four components

The project will also involve the development of new products for the high end market such as fruit and vegetable blends of fruit juice and smoothies currently being imported. This took place in the first quarter of 2016 with supervision by company’s plant manager and engineer and implemented external engineering firms and food science consultants.

The project also involves training of existing farmers as the major factor affecting the quality of fruits and vegetables on the current market is the poor agronomic practices and general lack of standards in the industry. The project seeks to correct the situation by the selection and training of 12 existing farmers to cultivate one hectare of existing varieties of watermelon such as Sugar baby, Florida giant.

The variety of seeds planted, soil and agronomic practices determine the final quality of the crop (especially the brix, colour and yield) in the third quarter activities of 2016 the company seeks to establish 1 hectare demonstration farm to introduce new varieties of fruit and vegetables into the industry, suitable for processing and export. The project will produce six varieties of watermelon including seedless ones, yellow fruits and normal ones with high brix and rich colour. Varieties include Treasure Chest, Yellow Doll, Tiger, Sayda and Adaman Half an acre of cucumber and sweet peppers will be cultivated for blending with watermelons. Selected variety of cucumber and sweet pepper include Nandini FV Hybrid and others. A compost site will also be attached to the demonstration site to provide fertilizer for the farmers and reduce solid waste management in the district.

The fourth quarter activities of 2016 involves the introduction, training and support of new varieties to 120 farmers for adoption and production of fruits and vegetables for processing, local market and  for Export export.

Contact Sunripe on the Nsawam Road.


GhanaVeg Graduates 20 Vegetable Trainers

 GhanaVeg Graduates 20 Vegetable Trainers


20 Agronomists have been certified by GhanaVeg through Wageningen University & Research for successfully graduating from the first GhanaVeg Agronomy Training of Trainers. The Graduation ceremony took place at the La Palm Royal Beach Hotel on February 16, during the GhanaVeg Business Platform Meeting. Certificates were handed out to the graduates by the Netherlands Ambassador to Ghana, H.E. Mr. Ron Strikker. The training assists the agronomists to train a at least 2.000 farmers in their localities; increasing their yields and incomes.

 The GhanaVeg Agronomy training has been designed to improve farmer productivity and post-harvest management. The 1-year in-depth Training Course focused on 6 key areas: seedling production, crop protection, spray techniques, irrigation and fertilization, production planning and adult learning. The Senior Agronomy Trainer from Wageningen University & Research Centre, Herman de Putter, told the audience that “through following the steps of the GhanaVeg Course farmers can easily double their vegetable production while using the same amount of land. It’s all about getting the basics right!”

Speaking at the graduation ceremony, the Netherlands Ambassador to Ghana, H.E. Mr. Ron Strikker, especially highlighted the role of the private sector in achieving growth. Because most of the agronomists are employed by Ghanaian input supply, wholesale or export companies they can be the driver for change in the vegetable sector. He also stressed that a healthy diet starts with fruits and vegetables. In the coming years Ghana’s vegetables sector will grow faster than the Ghanaian economy because the population will understand the nutrition and health benefits.” Already a second batch of Trainers are being trained at the moment; with 30 of them currently enrolled in the 2017 Programme. Together with the first batch they are working with 5.000 farmers. For the coming years a further expansion is envisaged towards 200 vegetable agronomy trainers that are working with at least 15.000 farmers.