A growing number of young people in Accra are turning away from fast food and modern breakfast trends, choosing instead to embrace traditional Ghanaian Sunday meals such as Hausa Koko with koose, Tom Brown, millet porridge, rice water and tea-and-bread combinations. The shift, which has become more visible across several parts of the capital, reflects a rising sense of cultural pride, nostalgia and a desire for healthier, affordable options.
Across neighbourhoods like Mamobi, Nima, Dansoman, Osu, East Legon and Adenta, long queues form early on Sunday mornings as youth flock to popular porridge spots, waakye sellers and local breakfast vendors. Many say the return to traditional food offers a comforting escape from Accra’s fast-paced routine.
Speaking to MulticdbOnline, Adjoa Owusu, a 25-year-old university student, said the habit has become an important weekly ritual.
“During the week everything is rushed. Sunday morning is the only time I slow down and enjoy something that feels like home,” she explained.
Food bloggers and lifestyle influencers have also played a role, frequently sharing photos and videos of traditional meals, making them more appealing to younger audiences. The trend has sparked discussions online about identity, heritage and the importance of celebrating local cuisine.
Food historian Kwame Ofori believes the resurgence is part of a broader cultural shift.
“There was a time when these meals seemed old-fashioned. Now young people see them as symbols of authenticity and national pride,” he said.
Aside from cultural appreciation, health and cost factors are also driving the new preference. With rising food prices, many youth say traditional breakfasts are more filling and budget-friendly compared to imported cereals or quick-service restaurant options. Nutritionists point out that millet, sorghum and maize-based meals offer higher fibre and longer-lasting energy.
Breakfast vendors have quickly adapted to the trend, improving hygiene setups, introducing mobile money payments, upgrading their packaging and offering add-ons such as nuts, honey and soya milk. Some have even adopted eco-friendly containers to attract more customers.
Across Accra, the movement has evolved into a shared Sunday routine. Groups of friends meet at local joints, couples walk to porridge stands, and families gather to enjoy meals that connect them to their roots.
As Accra continues to modernise rapidly, the renewed love for traditional breakfasts shows that young Ghanaians are increasingly seeking a balance between a modern lifestyle and the comfort of cultural heritage one Sunday meal at a time.