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The culinary field is where three of the well-authenticated examples of human universals; tool making, use of fire and cooking of food, come together. Yet in this field, cultures differ in their conceptualisation and linguistic representation of food preparation. In this study, I discuss the language of cooking in Tafi, a Ghana-Togo Mountain Language, focusing on five verbs:  tɔ  “cook, boil”;  pʊɩ  “bake, roast”,  gba  “fry, roast; sweep”;  ge  “cook (e.g. dumpling); drive (e.g. a car)” and  tu  “pound”. I investigate the semantic relations among them and explore the cultural logic that unites the interpretations suggested by their translation equivalents. Thus, I show that the contextual interpretation of  tɔ  depends on the classes of nouns it collocates with: With  kɩdɔ  “thing” it signals “prepare a meal”. Where its complement is a specific product, the interpretation is “to make something” e.g.,  tɔ besh(e)ɔkɔɛ  “prepare local soap”. But if the complement names a food then it means “prepare that particular food” e.g.  tɔ (eli) oni  “prepare (oil-palm) soup”. If the complement is a (raw) foodstuff, it is interpreted as  “boil in water to”, e.g.  tɔ k i dze  “egg” is interpreted as “cook egg” or “boil egg in water”. Furthermore, I argue that the use of the activity verbs  gba “sweep”,  ge  “drive, paddle” (cf. Akan  ka ) and  tu  “pound” in the culinary field is based on the manner of food preparation. The Tafi conceptualisations and lexicalisation patterns will be compared to the vocabulary in Ewe and Akan to discover the similarities and differences.

“Paddling a Canoe and Preparing Rice Balls” The Semantics of Tafi Cuisine