EXAMINING THE “USE” OF “PREKESE” IN MEAL PREPARATION PRACTICES OF CATERERS

ABSTRACT

The main purpose of the study was to examine the use of “prekese” in meal preparation practices of caterers in the Kumasi Metropolis. This study adopted the case study strategy. Quantitative research approach was used. The population for the study was ninety (90). The population of the study was made up of selected caterers in the Kumasi Metropolis. Random sampling method would be used to select 73 respondents for the study. Questionnaires were the main instrument used to gather data for the study. The Statistical Package for Social Sciences (SPSS) version 18 was used to analyse data. The study results concluded that prekese can be used to manage a lot of sicknesses including convulsion and Leprosy, reducing inflammation of the body, arthritic pains and rheumatoid pains, supports the cardiovascular system, treatment of diabetes and supports the immune system, avoid post-partum contraction, treating asthma, and Fever. The local spices used by caterers were prekese, cumin seeds, black pepper, nutmeg, turmeric, cloves, coriander seeds, mustard seeds, fennel, fenugreek seeds, carom, red chillies, cardamom, cinnamon, and caraway seeds. Finally, meals which make use of prekese as a spice were meat pepper soup, palm kernel soup and Nsala (white soup), fish pepper soup and groundnut soup. The study recommended that the Ministry of Health should create public awareness regarding the health benefits of consuming prekese to enhance public awareness and consumption and the Government of Ghana should invest in medical and laboratory research to unravel the numerous hidden advantages of consuming prekese.