Guinea Corn(sorghum) In The Northern Parts Of Ghana

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I have been to the village over the weekends and I had fun and a lot of beautiful scenes and experiences that I would like to share but a few with you. 

At this point, I will narrow down to only a few things and then on another time, we can have a look on the other ones by God’s willing.

So, let’s jump right into some food crops grown over the northern parts of Ghana that I think are good to share with you. I will disclose some valuable information about these crops, what they’re used for by the local people there and more you need to know in this article. So stick around to the end of this article.

 These crop group got me very interested at just seeing the farms and that also sent me far into taking pictures and videoing people’s farms.

Let’s have a look at only two crops for now.

Guinea corn; this crop belongs to the cereals family and it is mostly farmed at the northern parts of Ghana and mostly in some localities I will mention further in this article.

But before we proceed, with my knowledge at the moment, I don’t know if these crops, I am going to talk about do exist in other countries as well.

 But with respect to my current knowledge and visit to a village in the Kusaug Traditional Area in Northern part of Ghana, I am writing this article with respect to the local people there (Kusaasi, Bisa, Mamprusi etc) and how they use these crops.
 

These crops might have information in other parts of the world that is a whole different from what I will say here but this information here is localized the location and people mentioned here.
 
 This grain comes in two varieties, one that is in white colour and the other also in red, but all been the same, they are all called guinea corn.

 
Both the white and the red grain despite having many similarities in their uses also have a few differences in their uses and price as well.

 
The white grain mostly is deemed as prestigious and expensive as compared to its counterpart.
 
 

The two are planted from the months of May or later depending on when the rains start. The white grain takes a bit longer than the red grain before it gets ready for harvest. But this difference in period is not much but in days to a few weeks.

The red grain.

 
Their uses.
For now, the most common similarity in their use is Touzafi(TZ). People like Tz prepared from the white grain than the red. TZ from the white grain tastes good, strong, valuable and can take a longer time before it spoils unlike the red grain.

Aside their TZ being the common food that can be prepared from these two grains, the red grain can be used to prepare PITO and porridge. The white grain is not used for PITO or rarely if not for porridge.
 
Besides that, they do well on different grounds and they are planted as such. Mostly, the red grain do well on most lands unlike the white grain.

 
Aright, this is the little I can share with you on these two particular crops. I get more information about these two, I shall update this article for you.