ABSTRACT
In northern Ghana, as elsewhere in West Africa’s savanna belt, shea is a ubiquitous feature of the economic landscape. On agricultural plots, shea is among the few woody species left standing when the land is put into production, and shea trees remain and propagate when the land is farmed or left fallow. Shea is ever-present in the marketplaces of the savanna. The green shea fruits are sold at the beginning of the rainy season, and shea nuts flood the market at its end. Displayed in clay and enamel pots, baskets, and calabashes or shaped into loaves and lozenges, shea butter is sold throughout the year. In the urban trading centers, shea butter traders cluster together in designated aisles; they may be dispersed throughout rural markets, occupying every available space and protecting their butter from the sun with damp leaves and pieces of worn-out cloth. The scent of shea is everywhere. Cooked-food sellers use it to fry and season the snacks sold from roadside stands or trays head-loaded through crowded marketplaces and truck stops. Shea is a fundamental ingredient of savanna cuisine, especially those dishes made from indigenous products-native pulses, finger millets, and leafy greens.
