A Study on the Food Culture of the Ga People in Ghana Focusing on Corn Made Fermented Staple Food, “Komi (Kenkey)”

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  • トウモロコシの発酵主食「コミ（ケンケ）」から考えるガーナ共和国ガ民族の食文化
  • トウモロコシ ノ ハッコウ シュショク 「 コミ(ケンケ)」 カラ カンガエル ガーナ キョウワコク ガ ミンゾク ノ ショク ブンカ

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<p>The Ga people, originally a fishing ethnic group inhabiting in Accra, the capital city of the Republic of Ghana, have developed a corn food culture. In this paper, the corn food culture of Ga people was attempted to be revealed through two processes. Firstly, the overall view of their corn food culture was examined by analyzing the ritual uses of corn foods in the Ga society (use of corn foods and drinks for the rituals of naming ceremonies for new born babies, funerals, or New Year festivals), the diversity of cooking methods of various corn foods, and the existence of fermented foods. Secondly, by focusing on the fermented diet food Komi, a cooking procedure and the way of eating Komi were analyzed. The finding was that Komi was not cooked in households but purchased from local Komi Sellers. The reason of this, which was shown by the research results of Komi production and the study of Komi Sellers, was that preparation and cooking of Komi was a heavy labor which was not able to continue in households. Finally, based on the research of daily meals of a household, the actual conditions of dietary culture of the Ga People and the position of Komi in their food culture were revealed.</p>

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