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29.01.2009 Travel & Tourism

'Tourists Enjoy Ghanaian Dishes'

By Daily Guide
'Tourists Enjoy Ghanaian Dishes'

Appeadu Siaw As part of his efforts to promote Ghanaian dishes and tourism, the proprietor of Caspot Restaurant near Nyaho Clinic in Accra, Appeadu Siaw has hinted that most of the tourists who visit his restaurant enjoy nothing but Ghanaian dishes.

He disclosed that for the past 15 years in the restaurant business he had discovered that some of the foreigners who visited his restaurant had a small catalogue which contained a list of local Ghanaian and African dishes.

Mr Siaw told Beatwaves in a chat that Caspot has on its menu a selection of Ghanaian dishes prepared by experienced catering staff. Vegetarian and special diet meals, he said, are also available upon request. The bar always stocks quality drinks and some of the finest wines to complement your order. Fresh fruit drinks and cocktails are also available.

The restaurant serves a variety of Ghanaian and African dishes in a serene and pleasant atmosphere.

He indicated that the idea to establish Caspot came to him after coming into contact with a number of tourists in the country who were not getting good local dishes to patronise.

According to him the restaurant specialises in Ghanaian dishes like gari foto, rice, yam and plantain served with a variety of stews, as well as fufu, banku and konkonte with a variety of soups.

He disclosed that he would soon introduce live band music on weekends and on public holidays which would feature seasoned highlife and jazz musicians in the country.

“Our spacious car park (about 50 parking spaces) coupled with an efficient security network ensures maximum security, a prerequisite for total relaxation.”

Appeadu Siaw said it was very sad that a large number of restaurants in the country owned by Ghanaians had developed interest only in continental dishes, a situation he observed was killing the country's tourism industry.

He called on other restaurants to focus on promoting Ghanaian dishes instead of continental ones.

He also appealed to restaurant operators to organise workshops and seminars to upgrade the skills of their waiters and waitresses to enable them meet the demands of the customers.

By George Clifford Owusu

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