Culinary Distinction between Adisifo and Afarfo

Adisifo (landlocked folks)

The striking differences between the two groups make it interesting to note. The variations in their culinary traditions stem from the available food resources in their respective territories. Though they have the same staple crops, the different protein sources influence the variety of dishes developed and consumed. The protein source of the Adisifo is mainly game meat while that of the Afarfo is fish from marine sources. The similarity of game meat limits the variety of dishes that could be prepared. Again, game meat is not easily given to frying and stewing; but can be grilled on open fire or smoked to prepare soups. Thus, Adisifo have limited variety of dishes. The Afarfo on the other hand have vast diversity of fishes (crustaceans, molluscans, finned fish, finless fish. Cartilaginous fish etc) that demand many different cooking processes including frying, boiling, and grilling. Hence, the Afarfo are known for their extensive culinary ingenuity and variety of dishes.

Afarfo (coastal folks)

Moreover, the farming activity of the adisifo requires the involvement of the whole household, including children and women. Thus, they mostly cook and eat on their farms. Due to time constraint, their meals are basically starchy staples with soups made from mashed vegetables using simple earthenware bowl and wooden masher. The Afarfo, however, do not involve women and children in their fishing expeditions, except young males who willingly want to be trained in the fishing occupation. This gives the women ample time to dedicate their energy and creativity to generate varied recipes for the diverse fish resources that result from the fishing activities of the men. Owing to the time availability, Afarfo women do not mash vegetables together using an earthenware bowl and wooden masher, rather, they grind vegetables separately using a grinding stone.