'Til Dish Do Us Part
Catering was everything for us. Honestly, maybe even more important than the venue (blog on that coming soon). As most Africans will tell you, the perceived success of a wedding, or any big event, often comes down to the food. If the food flops, people will quietly (or not-so-quietly) decide your wedding did too. My husband and I were determined that would not be our story.
Rethinking “Wedding Food”
Early in the planning process, we knew we wanted to do something a little different. We love Ghanaian food, but let’s be honest, if you line up five Ghanaian weddings, you’ll probably see the same menu: jollof, waakye, chicken, fried rice etc. Delicious? Absolutely. But it made us wonder, does wedding food always have to follow the same script?
Because certain dishes show up at every celebration, we asked ourselves, could we experiment by also adding some unique bits? Could we serve food that also reflected our personal tastes as a couple?
The Reality Check: Cost
As self-proclaimed foodies, we were excited for the whole process, menu ideas, tastings and refining dishes. We thought we were ready for anything… until we saw the quotes. Some of the “gold star” caterers we admired on social media were charging prices that, quite frankly, we couldn’t justify. That’s when we decided to explore plan B: step away from Instagram-famous chefs and start asking the aunties.
Auntie Knows Best
Aunties sometimes get unfair criticism for their unsolicited advice and recommendations, but people forget, now that their children are grown, aunties are outside. They’re at the birthdays, the weddings, the funerals, taking mental notes on who makes the best meat pie.
My mother’s dear friend Auntie Caro recommended her old schoolmate Auntie Diana, whose company Faithful and Fruitful (F2), came highly praised. And from that moment, magic began.
By November, Lloyd and I had some menu ideas and booked a tasting session where both our families (and my sister’s flat mates) gave their verdicts. Spoiler alert: they were impressed.
Finalising the Menu
After a few lively phone calls and brainstorming sessions, our menu came to life, blending our beloved Ghanaian dishes with some of our other personal favourites. For the buffet, we took inspiration from Pinterest grazing tables with the aim of creating a feast that was as beautiful as it was delicious. Throughout the entire process, Auntie Diana kept us completely reassured, working closely with my mother and even meeting in Ghana when she visited. I had no doubt the food would be amazing, but what I wasn’t prepared for was just how much the F2 team would overdeliver on the big day.
The Big Day Feast
On the day, F2 absolutely out did themselves. We started with a beautiful selection of canapés of chicken wings, mini pies, juicy prawns, edible spoons (which I’m still not over!) and much more. It was the perfect start to the meal and set the tone for everything that followed.
We kept Ghanaian staples like jollof, waakye, and kelewele, but also mixed in saffron rice, curried goat, dauphinoise potatoes (my personal fave style of potato), mac and cheese, and gari fotor. People later said the variety was perfect for our non-African guests, but truth be told, there were fewer than ten of them. The variety was really for us! We wanted our wedding menu to reflect the hybrid nature of our day.
Dessert was a trio of joy: cheesecake, wedding cake, and cinnamon sugar bofrot. And just when guests thought they couldn’t eat another bite, yam and tsofi (turkey tail) appeared as late-night snacks. Everything paired beautifully with our two signature cocktails: a spicy margarita (“Spice of My Life”) and rum punch (“Touch of Rumance”).
ATW’s Final Thoughts
Food is more than just a wedding detail, it's a memory your guests take home. Whether you stick with tradition, mix things up, or create something completely unexpected, let your menu reflect the experience you want to give. For us, it was about giving our guests a little something different to enjoy and remember. Judging by the empty plates, happy faces and feedback, I think we nailed it.
My Top Tips for Wedding Catering
Book early: secure your caterer as soon as possible and build a strong relationship. The earlier you lock them in, the more they understand how much the food matters to you.
Ask for recommendations: skip the hype sometimes and let friends or family point you to hidden gems. That’s how we found F2.
Let them cook! Give your caterer creative freedom. Auntie Diana’s presentation and flavour combinations were next level. From being attentive to the chafing dishes I wanted and brainstorming ideas for how we could present the salmon, F2’s care and attention to detail was outstanding.
Consider venue facilities: treat catering as important as the venue itself. Some “simple” venues, like community halls, have full working kitchens, making life easier for caterers.
Book a tasting: this is your chance to tweak seasoning, spice, and presentation before the big day. Use it!
Pair with drinks: if you’re into wine or cocktails, think about pairings. Our tastings for food and wine were honestly some of the most fun moments of planning.
Add personal touches: quirky dish names or fun signature cocktails give your guests something to remember.