Intangible cultural heritage are practices, knowledge, and skills passed from generation to generation, things like dance, storytelling, and yes, culinary traditions.
ACHU LIFE festivals serve as living museums. When a grandmother from the Bafut Kingdome demonstrates how to make hand rolled Achu, or a group of Tappers from the Nso revives an endangered fermentation method for Palm wine, they’re preserving knowledge that could otherwise be lost.
Every recipe is a cultural archive full of regional identity, family memory, and ecological wisdom, Ancestral heritage, self identity and Cultural valorization. By showcasing these foods in festivals, communities keep their traditions alive and pass them forward. “Traditional food is not just about nutrition; it’s about who we are.”
