Tubaani

Tubaani also referred to as steamed black-eyed peas' pudding is a popular Ghanaian dish that is commonly eaten in the northern regions and Zongo communities of Ghana. The dish consists of a paste made from the flour of black-eyed peas and water which is then cooked after being first wrapped in the sweet-tasting, aromatic leaves of the Marantaceous herb Thaumatococcus daniellii and served with gravy or pepper and sliced onions tossed in hot vegetable oil.[1][2][3][4]

Tubaani
Tubaani wrapped in Thaumatococcus daniellii
Place of originGhana
Created byNorthern Region (Ghana)
Serving temperatureHot
Main ingredientsblack eyed peas (beans), water

Ingredients

Method of preparation

  • Mix the black eyed pea flour with water in a bowl and beat the mixture in circular motion until it becomes fluffy
  • Put some water in a saucepan and leave it on fire to boil
  • Wash Thaumatococcus daniellii leaves or banana leaves or corn husk
  • Place some of the leaves in the sauce pan on fire to form a base
  • Serve small portions of the fluffy black eyed pea flour mixture in the leaves and wrap
  • Put the wrapped mixture in the boiling water on fire and allow it to cook for sometime
  • Use some of the leaves to cover the top of the water in the saucepan
  • Cover and steam the content of the saucepan for about two hours[5]

Benefits

It contains proteins, iron, Vitamin B9, proteins and soluble fibre as it is made from beans.[6]

See also

References

  1. "Ghana, Food & Drinks". www.ghanaweb.com. Retrieved 2020-05-17.
  2. "NEWS". miczd.gov.gh. Retrieved 2020-05-17.
  3. "Tuo Zaafi and Tubaani, 18 Junction, Spintex Road, Accra (2020)". www.findglocal.com. Retrieved 2020-05-17.
  4. "Health benefits of tubaani (tumbaani)". Zongo Republic. 2020-02-20. Retrieved 2020-06-06.
  5. Gamor, Gladys; Kyei Akoto-Danso, Edmund; Karg, Hanna; Chagomoka, Takemore (2015). Traditional Recipes from the Northern Region of Ghana. Taiwan: AVRDC – The World Vegetable Center. p. 10. ISBN 92-9058-210-3.
  6. "NEWS". miczd.gov.gh. Retrieved 2020-06-06.


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