The afternoon air in Accra is crisp and still, but at one of Richard Nii Armah Quaye’s Food Bank sites, the energy is electric. A line of children, bowls in hand, snakes toward a steaming row of metal pots. Volunteers ladle out Ghanaian-style jollof rice, smoked chicken, spaghetti noodles, and hard-boiled eggs, moving with the kind of care that suggests this work is both urgent and sacred.

Quaye stands off to the side, his hands clasped behind him, taking it all in. “Anytime I am personally present at the food bank, I get very emotional,” he told EBONY. “Food was a luxury when I was growing up. I told myself that if I ever found myself in a position to help, I would make sure no one around me had to go to bed hungry.”

That vision has grown into a nationwide network of food banks, each se

See Full Page