DOP. MILLICENT OWUSU COMMISSIONS MAMA’S ASSORTED CUISINE AT SCC.

It was an all-remarkable day mixed with exhilarating feelings during the launch of a newly constructed and furnished canteen at the Senior Correctional Center(SCC) in Accra.

Dubbed “Mama’s Assorted Cuisine “, the iconic edifice, commissioned by DOP Millicent Owusu witnessed a serene atmosphere that graced the momentous ceremony characterised by harmony.

Numbering the total edifice, the project encompasses four summer hut with a radius of 7 feet and a diameter of 14 feet, a cocktail room, a room designated for food sales and a kitchenette.

Commissioned on Wednesday, the ceremony was marked by glitz and elation where stunning performances by the Ghana Prisons Service band interspersed the occasion with a rhythmic flow.

In an ecstatic expression of awe, DOP. Millicent Owusu, Director of Prisons In-Charge of Welfare acknowledged the budding phases the project underwent during her reign as the Officer in charge of SCC, before its actual state of commissioning.

Highlighting on the impetus of the canteen, DOP Owusu mentioned that it would be a hub for sumptuous meals and refreshing drinks for all officers within the complex, notably (Senior Correctional Centre, Prison Officers Training School and James Camp).

“Good food gives good vibes”, an assertion she made during the commissioning ceremony was an assurance of good food to served by “Mama’s Assorted Cuisine” which would translate to good vibes (harmony).

Chronicling the commissioned canteen, she reiterated that, the project started in 2023 under her auspices as the Officer-In-Charge (OIC) of Senior Correctional Centre and was finally commissioned on February 5, 2025.

As an indefatigable OIC of SCC, she garnered collective supports from both non-building and building consortiums who helped the project to its fully fledged stage that would host officers to wine and dine.

She encouraged all officers within the complex to continually patronize the canteen’s dishes in order to promote Mama’s Assorted Cuisine and maximize gains to enable business sustainability.

Story by: ASP. Nii A. Ankrah, SCC.