Four programs, one shared kitchen. We move between farm, classroom, training room and tasting table — sometimes all in the same afternoon.
WomenYouthFarmingStories
Program 01
Women's Culinary Empowerment
Hands-on training in indigenous cooking, plating, food safety, packaging and pricing — built around the women who already feed their families. Graduates leave with a portfolio, a network, and the confidence to set their own prices.
Audience
Women in Northern Ghana
Format
6-week cohort
Program 03
Indigenous Food Innovation
The R&D side of Tinkpang. We work with chefs, food scientists and elders to develop new dishes, packaging and product lines from ingredients that have always been here — millet, fonio, bambara, baobab, dawadawa, wasawasa.
Audience
Chefs & food makers
Format
Residencies & R&D
Program 02
Youth & Sustainable Agriculture
Eco-friendly farming, seed saving and indigenous-food literacy delivered through schools, farm visits and community plots. We teach the next generation that the land they stand on already holds the answers — they just need the tools to listen.
Audience
Schools & youth groups
Format
Term-long program
Program 04
Cultural Storytelling & Archive
Recipes are stories. We document the women, the dishes, the proverbs and taboos that surround them — through events, audio and publications.
Audience
Public & press
Format
Events & archive
Flagship event
Our Indigenous Foods with Chef Dee
A first-edition gathering of cooks, farmers, scholars and neighbors — eating, listening, and remembering. Hosted annually in Tamale.
An innovative hub celebrating West Africa’s culinary heritage through sustainable farming, indigenous ingredients, and the women who keep our recipes alive.