By Albert Oppong-Ansah
It has only been 10 minutes since lessons began, but 11-year-old Kweku Kyei has already drifted off. The Class Five pupil at Kyekyewere struggles to keep his eyes open, nodding as the teacher continues to teach.
For his teachers, this is not unusual. Kweku cannot sit through a full 45-minute lesson. Yet, when the bell rings for break, he is among the first to rush out, clutching his usual large ball of banku with pepper, often without the accompanying foods that would make it nutritionally complete.
Attempts to keep him attentive, including making him stand during lessons, have yielded little improvement.
His academic performance remains below average. Still, his parents hold tightly to a dream: that Kweku will become the first university graduate in their family.
Kweku’s story reflects a deeper, largely invisible crisis.
A year-long study by researchers from the University of Ghana found that seven out of every 10 children in his school are iron deficient. The study links iron deficiency in school-aged children to reduced concentration, slower cognitive processing, and poor memory retention, all essential for learning.
Earlier studies in rural Ghana suggest the prevalence of iron deficiency can be up to 10 times higher than in urban areas.
Nationally, the situation is equally concerning. About six in 10 children in Ghana suffer from anaemia, much of it driven by iron deficiency.
“Iron deficiency anaemia affects both health and educational outcomes,” says Professor Matilda Steiner-Asiedu, a nutrition expert at the University of Ghana, in an interview with the Ghana News Agency.
“Iron is essential for carrying oxygen to the brain. Without enough of it, concentration drops, energy fades, and learning stalls,” she explains.
Children who skip breakfast or rely heavily on staples like maize and cassava, without adequate intake of iron-rich foods such as meat, beans, or leafy greens, are particularly at risk.
For many families, the challenge is not awareness but access.
Yaa Asuan, Kweku’s mother, says the cost and seasonal availability of nutritious foods make it difficult to provide balanced meals consistently.
In a rapidly globalising world, where imported foods increasingly shape local diets, the Ghanaian philosophy of Sankofa, returning to reclaim what has been lost offers both wisdom and urgency.
Nowhere is this more relevant than in our relationship with food.
Professor Steiner-Asiedu argues that rediscovering and embracing local foods is not an act of nostalgia, but a practical step toward improving health, strengthening food security, and restoring cultural pride.
That will also help address the iron deficiency challenges in the country, which development partners and organisations like Nestle have developed initiatives to contribute to its reduction.
Some of these solutions are already growing around us.
Dandelion, often dismissed as a weed, is a nutritional powerhouse. Its leaves are rich in vitamins A, C, and K, as well as antioxidants that support the immune system. In many parts of the world, it is valued as both food and medicine, yet in Ghana, it remains largely overlooked.
Cassava leaves, widely consumed in some regions but neglected in others, are another underused resource. Rich in protein, vitamins, and minerals, they can be prepared into nutritious, flavourful dishes. Hardy and easy to cultivate, they also offer a sustainable food option in changing climates.
Turkey berries, small, green, and slightly bitter are equally potent. Though often overlooked, they are packed with iron and essential nutrients that support healthy blood levels.
Dorcas Asante, a nutritionist, says she frequently recommends turkey berries to her patients.
“It is a key ingredient I recommend for many of my patients. I am getting results,” she says.
Fruits also play a critical role.
Oranges, common, affordable, and often taken for granted, are rich in vitamin C, which enhances the body’s ability to absorb iron from foods such as turkey berries and leafy greens.
At a time when sugary, processed drinks are gaining popularity, returning to natural fruits is a simple but powerful act of Sankofa.
The lesson is clear: the solutions to many of Ghana’s nutrition challenges may not lie in distant imports or expensive supplements, but in the foods we have long overlooked.
Sankofa reminds us that sometimes, the way forward begins by returning to what we already have.
