Ghanaian traditional drink – “zoomkoom”

This is the 22. post from Ghana! And the last one! All the schools which registered in the Mondo’s food project have done their food project now (from September to November).

This post is special not only because it’s the last one from Ghana but this is the first and only which introduces you about the  Ghanaian traditional drink.

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Teacher Janet and camera-student

 

Kongo Junior High School decided to change their food project plan and prepare the drink called “zoomkoom” instead of making “tubani” (some schools have already prepared it!).

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Preparing traditional “zoomkoom” using guinea corn and shea butter

 

“Zoomkoom” is a flour water. “Zoom” means flour in nabt and “koom” means water. This drink is offered to (unexpected) guests, it is easy to make and delicious to taste! So “zoomkoom” is a welcome-to-my-house drink.

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Traditional “zoomkoom” is ready

There are two different variants of “zoomkoom”: the traditional one and more modernized. Kongo JHS prepared them both.

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Preparing modernized “zoomkoom” using millet flour and sugar

Recipe for traditional “zoomkoom”

Ingredients:

– Guinea corn flour mixed with pepper;

– shea butter;

– water.

How to prepare:

1. Mix the flour with shea butter and stir. Use kalabash.

2. Add some water and stir.

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Estonian volunteer, food project co-ordinator and the author of Ghana schools posts Liina tasting “zoomkoom” from kalabash.

 

In modernized “zoomkoom” instead of Guinea corn millet flour is used and sugar is also sugar is added, not shea butter – the rest is the same.

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“Zoomkoom” two different varieties: traditional (brown) and modernized (white)

 

“Zoomkoom” has an interesting taste, it is hot (spicy) and sweet at the same time! It is really nutritious and advised for sportsmen.

Watch our video and try to prepare “zoomkoom” yourself!

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Cultivation of the late millet

Two  teachers and ten students from Presentation Junior High School have done a great and useful work: cultivation of the late millet, the whole process from the beginning to the end, from preparing the land for sowing to eating TZ made from millet flour.

Some facts about millet:

  • Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available;
  • It is one of the few grains that  is alkalizing the body;
  • Millet acts as a prebiotic feeding micro-flora in your inner ecosystem;
  • Millet’s high protein content (15 percent) makes it a substantial addition to a vegetarian diet.
  • Millet is an important food  crop in Northern part of Ghana and Northern, Upper West and Upper East (where  Logre village belongs) Regions produce 90 per cent Ghana’s millet.
  • The typical Ghanaian staple foods in the northern part  include millet.

Watch useful and educative 3-minute overview with photos and explanations about the cultivation of late millet at Logre stages.

 

And also longer video about the process.

Special thanks to Presentation Junior High School students, teacher Derrick Adongo who instructed the students and was a patron of this food project, and camera-man, ICT-teacher Justice Pelig-bagre for the wonderful work! Hope the readers will appreciate it too!

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Ghanaian dish “nkanzagma” by Yakoti JHS

Yakoti Junior High School prepared Ghanaian national dish “nkanzagma”

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Us!
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Little helper from kindergarten!

“Nkanzagma” is a dish prepared mainly from millet flour and cooked by steaming. It is a delicious light meal for lunch.

Recipe

Ingredients

  • ½ bowl of millet flour
  • Pepper and salt to taste
  • Cooking oil
  • White beans leaves

Method

  1. Wash and pound beans leaves
  2. Add salt-bitter and water
  3. Mix thoroughly and squeeze out beans leaves
  4. Sprinkle the mixture on the flour and mix well
  5. Put cooking pot on fire and spread with net or clean leaves/grasses
  6. Put mixture in a calabash or shallow rubber and roll till smaller balls are formed
  7. Spread them on the net or clean grasses and allow the steam to cook it
  8. Serve with oil and pepper hot or cold.

Very important part of the procedure is shaking/rolling the mixture to form small balls.

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Shaking the mixture in calabash

Here’s our video! Have a nice 7 minutes with us!

 

NAYEN SONG KA LA SIGI! (Nabt)

BON APPETIT! (English)

HEAD ISU! (Estonian)

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Common food and culture in Northern Ghana

Wanting to know the common food eaten by children in Estonia at night and how that food is prepared. Anafo Festus from form 6 of Zua Primary School wishes to share with his friends of Kambja, in Estonia, how to prepare TZ (tuo-zaafi) – a common food eaten by children from Northern Ghana at right.

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A woman preparing TZ

The items needed for preparing TZ are listed below:

  • Fermented water – flour left in water over night;
  • Flour – millet powder
  • Cooking pot
  • Stirring rod
  • Source of heat

Steps involve:

  1. The fermented water is sieved into the cooking pot on fire, leaving flour under the container.
  2. For about 20 minutes time when the water is boiling, the fermented flour is stirred and poured into the water to form porridge.
  3. To ensure a uniform sticky texture, fetch some of the porridge into a spare container and then sprinkle flour into the pot while stirring.
  4. When it becomes too thick for your dislike, you pour the reserve porridge inside and stir again until a uniform sticky texture is obtained. When this is done, you then serve.
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A pregnant holding a pot of pito (local drink)

So we wrote some overviews about our national food, drew some pictures and also performed some dances, specifically hunting, war, harvest dances which you can watch from the videofilm below.

Zua 2 hunters
Hunters and warriors from Zua

 

 

 

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