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Asamoah Gyan says Ghana's inability to win trophies is due to the actions of certain individuals who have damaged the country's reputation. #GhanaSports #GhanaGFA
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Accra’s largest open-air market is a vibrant, bustling hub filled with goods, people, scents, and sounds—a true representation of the energy of a West African market. It’s an ideal spot to immerse yourself in the lively atmosphere.
This market bears similarities to Balogun Market in Lagos, Nigeria, and somewhat resembles markets in Kampala, where you can find almost anything you need. Located in the heart of the city, it experiences heavy traffic and limited parking between 10 AM and 5 PM.
The market is fascinating, with its maze of narrow alleyways and women carrying large bowls and packages on their heads. It’s a great place to shop for most items, though it tends to be crowded. You can find nearly everything for your home at affordable prices.
To fully experience the market, it’s recommended to come with a guide who can show you the more interesting areas and direct you to great spots for photography. Plan to spend a whole day here, as there’s much to explore.
**History of Makola Market**
The name "Makola" comes from the local term "makɔla," which means "I will pick fire." This name originated from the practice of locals identifying themselves when they would visit immigrant Hausa traders selling cow meat, commonly known as "chichinga" (kebabs) at Cow Lane. These locals would approach the traders and say “makɔla” to indicate they were there to pick up fire (burning charcoal or wood) for cooking, not to buy meat.
The Hausa traders, who had brought cattle to trade in the Ga Mashie area, settled in what is now known as Cow Lane. They were often seen driving their herds through the narrow lanes. When they slaughtered cattle, the meat was either sold raw or roasted as kebabs (chinchinga), often late into the night, with hot charcoal embers remaining the next morning.
As coal pots became more common, many Ga women began relying on the charcoal fire from these kebab vendors, who usually had burning embers well into the morning. The women would either send their children or go themselves to collect pieces of the charcoal, using ladles (ato) to carry it back to their homes. Over time, the area where the charcoal was collected became known as "makɔla."
These women would sometimes carry the fire over long distances, even as far as Aayalolo and Adedenkpo.
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