World Food Day in Dasabligo PS

It was World Food Day last Thursday, so to celebrate that Dasabligo Primary School prepared different dishes from maize. Our first post here was about harvesting maize and now we continued our project and cooked some traditional maize meals.

Ghanaian national dishes we made on World Food Day

Uses of maize
Maize is sold in the fresh or dry shelled state in the local markets. The marketing of maize is done by many middlemen.

Maize is eaten by roasting and boiling at the fresh state.

Maize is locally used in making food such as “kenkey”, “waha”, “goya” (“tubani”), porridge, tuo zaafi (TZ), “mgmera”, rasta porridge, “banku” among others.

Both grain and leaves are used to feed farm animals. It is also used in making alcohol (“pito”), corn starch, corn oil, corn syrubs and sugars. The husks are used to wrap food (“kenkey”) and to wave doormats. The stalks are used as fuel (firewood) food cooking and mulching soils.

We prepared six different meals, as you can see from following photos:

“Banku”

Beans and maize

Okrosoup with beef

Pepper sauce

Tomato-onion-fish sauce

“Tubani”

How we prepared the dishes? Watch our video and find out!

http://youtu.be/9QWu4yyJQaU

Happy World Food Day!

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Damol-Tindongo School prepared “tubani” with beans leaves

What did you have for your school lunch yesterday? The students from Damol-Dindongo Primary School prepared their national dish “tubani” with beans leaves for their lunch.

Our cooking team

As every Mondo’s food project in Ghana is filmed and snapped by a student (ICT lesson also!), Moses took photos and made short videos of our food project.

Moses filming with the tablet

First of all, we made a plan.

A plan on how to prepare local food – GƆYA (tubani) by Damol-Tindongo Health Club

ACTION PLAN

Item code	Input description	Quantity	Freq.	Unit cost(GHC)	Total cost(GHC)
1	Millet	1 bowl	1	7.00	7.00
2	Salt	½ tea cup	1	0,20 p	0,20 p
3	Pepper	1 tea cup	1	0,50 p	0,50 p
4	Beans leaves	1 calabash	1	–	–
5	Sheabutter	Four balls	1	0,50 p	2.00
6	Salt bitter	½ tea cup	1	0,20 p	0,20 p
7	Water	3 cups	1	–	–
			Grand total:	8,40 GHC	9,90 GHC

PROCEDURE
First activity (ITEMS)

1. Millet
2. Beans leaves
3. Salt
4. Pepper
5. Sheabutter
6. Saltbitter

Second activity (STEPS)

1. Grind the millet into powder (flour);
2. Pound the beans leaves to took very soft;
3. Mix the flour with the pounded beans leaves;
4. Add water;
5. Add salt bitte;
6. Stir for a thorough mix;
7. Fist/mould the mixture into shapes;
8. Prepare a pot and pour small water in the bottom;
9. Place grass on the water in the bottom of the pot;
10. Put the shapes on the grass in the pot and close it;
11. Put the pot with the shapes on fire;
12. Allow it to boil for 30 minutes and your GƆYA (tubani) is ready for consumption.

And then we prepared the food. Watch the 13minute film and learn how to make tubani – our national dish that we eat almost every day for lunch!

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“Tubani”

Girls from Logre JHS prepare „tubani“!
Watch the video below and learn how to make a West African, specifically Upper East and more specifically Nabdam dish called „tubani“.

It tastes good, we, Ghanaians, like it and eat it almost every day! We also enjoyed the process itself because we love to act together….and we skipped half of the lessons on Friday… 🙂

 

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