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Ghanaian-American singer Amaarae recently shed light on a popular food culture many West Africans can relate to — the ever-present boiled egg.

Speaking on a podcast, the singer revealed that the tradition of adding lots of eggs to meals in Ghana is rooted in history and economics, not just taste.

According to her, back in the day, meat was prioritised for the head of the family — usually the father. If a mother made stew or soup, the bulk of the meat went to the man, while the children often received smaller pieces.

To make up for the protein gap, eggs were added to their plates.

“Egg became a cheap add-on for protein,” Amaarae said, explaining that items like chicken were once seen as festive luxuries, often reserved for Christmas.

This, she says, is how eggs became a staple in Ghanaian meals — a culture that continues till today.

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