In search of an indigenous, solely Ghanaian-owned food business, GhanaWeb chanced on the story of the family that has been preparing oven-baked ‘domedo’ (pork) for over 100 years.
Totally intrigued and way too curious about what makes pork that is prepared in a traditional mud oven any different or better than the ones that litter, especially, many bus stops in most places of the country, we set out with our cameras to Kotobabi, in Accra, to speak with this family.
Determined to capture the entire process of this Ghanaian delicacy, the team set off early enough before the Sun came out.
We made our first stop at the slaughterhouse at Pig Farm – the very location through which the name of this famous Accra town came about, before we found our way to the Abavana Down area around Kotobabi.
Naa Afrowa, whose great-grandmother started the business from the royal house of Ga Mashie, at Central Accra, and then passed it down, was more than welcoming as she shared all the stories about this food with the GhanaWeb People & Places team.
There is a very interesting story about how the name ‘domedo’ came about that she told Etsey Atisu, host of the programme, and you will want to hear.
Follow the full story below in this GhanaWeb TV video:
