Preservation of traditional culinary art and culture of the people of Asante Mampong, Ghana

Indigenous culinary practices are repositories of cultural knowledge, social memory and communal identity, yet many are declining under the pressures of urbanisation, changing food preferences and weakened intergenerational transmission. This study documented the indigenous culinary practices associated with major foods in Asante Mampong, Ghana. A qualitative participatory ethnographic design was used. Twenty-three participants, comprising queen mothers, community elders, food producers, women’s group leaders and farmers, were purposively selected and interviewed using a validated semi-structured interview guide. Participatory observations on food preparation and consumption were also made. Interview transcripts, field notes and observational data were thematically analysed with the support of NVivo 15. The findings identified diverse full-course and stand-alone meals, authentic preparation techniques, traditional culinary artefacts, seasonal and ritual consumption patterns, gendered dining arrangements and food-related taboos. Participants attributed the decline of these practices to limited awareness of their perceived health benefits, reduced availability of indigenous crops, modern food preferences and weakened youth participation in culinary learning. The study contributes to scholarship by providing a micro-cultural ethnographic record of indigenous culinary practices in Asante Mampong and by demonstrating how material culture, ecological seasonality, ritual life and intergenerational knowledge transmission jointly shape culinary continuity. It provides an evidence base for community-led documentation, education and heritage preservation initiatives that can accommodate modern preferences without eroding cultural authenticity.