Moving from one country to another can bring on drastic lifestyle and cultural changes. For the Kanadu family, this was their reality.
Their story begins with John Kanadu. He was born into the Ashanti tribe in Ghana, which is located on the west coast of Africa. Determined to pursue his culinary career, he trained in several European countries before settling in America in 2000. As reported by Neilsberg, the American Community Survey documents 2,472 Ghanaian residents in Gwinnett County, placing it in the 99th percentile for Ghanaian population among counties in both Georgia and the nation.
Now married and a father of two children, John resides in Norcross, Georgia, and works as a chef instructor. He spoke about his experience moving to America and the differences in food traditions between Ghana and here.
“The tradition and culture [are] required to be nice and friendly, and that makes the people very cheerful,” says John Kanadu.
According to Kanadu, the biggest difference between Ghanaian and American food is how it reaches the table. People in Ghana typically grow their own food or buy it fresh from markets. It’s also typical for them to hunt or fish for proteins. He says the community is very hospitable, and neighbors share food.
In “Prevalence of Processed Foods in Major U.S. Grocery Stores,” published in the National Library of Medicine, it was reported that over 60% of the food consumed in the U.S. comes from grocery stores. Additionally, many products contain added preservatives to extend shelf life.
These procedures were not used where Kanadu grew up in Africa. He says the food in America isn’t as fresh and has undergone several processes before landing on shelves, such as being prepared, then frozen, and then prepared again before purchase. Kanadu’s recipes have not changed, but the cooking methods have. Kanadu went on to say that coming to America allowed him to learn about food safety and the nutrition of the food he was preparing. Though food in Africa is fresher, it is often overcooked, and many foods lose their nutrients. He changed his cooking methods to ensure his family could eat something that still tasted delicious.
“Ghanaian food is particular when it comes to their recipes,” 19-year-old college student at the University of Georgia, David Kanadu, John’s son, said. “So if you change something about it, you may not have the best version of the food you’re trying to make.”
David explained that when he visits home, their diet consists of rice, chicken, vegetables, or various stews. For example, common foods in Ghanaian cuisine include jollof rice, a rice dish cooked in a tomato stew; fufu, a cassava dough pounded into a paste and served with peanut butter soup; and waakye, rice with black-eyed peas served with tomato stew.
David and his 17-year-old sister, Crystal Kanadu, were born in America. Both expressed that, although they enjoy American food and often eat it for meals, they prefer African food.
“It feels more at home. I’m definitely more connected to our food than American food,” Crystal said.
She continued to say that the recipes remain the same out of respect for the culture. When asked how traditions are passed down, both John and his children said they learned to cook by cooking with their parents and grandparents and being around in the kitchen to see the processes. Maintaining the tradition across continents and generations is a testament to the importance of their heritage to the Kanadu family.
As Crystal explained, “I hope I never get to a point where I prefer American food over African food. Losing that would feel like losing that deep connection to my roots, and I would hate to be in a place like that.”
