Ask guests what they remember about a wedding, and many will mention the food, especially if it ran out.
Catering is one of the biggest parts of a wedding budget in Ghana and Nigeria. It is also one of the most visible. A well fed crowd is a happy crowd.
Choosing a caterer
Taste the food before you book. Most caterers offer tastings. Ask to see them at work at another event if possible, and speak to past clients. Check that they have enough staff, equipment and transport for the size of your wedding.
The menu
West African wedding menus usually include jollof rice, fried rice, chicken, beef or fish, salad, and plantain. Small chops such as spring rolls, samosas, puff puff and kebabs are popular as starters. Ghanaian receptions may include kelewele and waakye stations, and Nigerian ones may add pounded yam and soups or asun.
Offer at least one option for guests who do not eat meat, and consider guests who do not eat pork.
Numbers
The biggest catering problem at West African weddings is numbers. Guests bring guests, and invitations are shared. Give the caterer a realistic figure, including a buffer. Some couples use invitation cards or wristbands to manage numbers; others simply plan for more.
Service style
Plated service, where food is brought to tables, looks elegant and controls portions. Buffets offer choice but can create queues and waste. Food stations are popular and fun. Choose what suits your venue and crowd.
Drinks
Agree whether the caterer provides drinks or whether you buy them separately. Plan water, soft drinks, malt, juices and, if you serve alcohol, wine and beer. Ice is essential in the heat.
Timing
Guests get restless if food comes too late. Coordinate with the MC so food is served soon after the couple’s entrance and the main speeches.
Contract
Put the menu, number of guests, portion sizes, number of servers, crockery, cutlery and cleanup in the contract. Agree what happens with leftover food.
The couple
Assign someone to make sure the bride and groom eat. They are often too busy greeting guests. Ask the caterer to set aside two plates for the couple and two for the photographers and MC, who work through the meal.
Guests may forget the colours, the decor and the speeches. The jollof, good or bad, will be discussed at the next family gathering.
