Northern Ghanaian most common dish TZ with vegetable soup

Zanlerigu Primary School

Ghanaian national food: TZ with vegetable soup
In Africa, especially Ghanaians consume varieties of food. One of the most cherished food consumed in the northern part of Ghana is “tuo zaafi” (TZ).

T.Z can be prepared using maize or millet. This millet is sub-divided into two: early millet called “nara” and guinea corn called “kemolega”.

After harvest this harvested millet is dried for 3-4 days and when well dried, you thrash or pound them and afterwards remove all the chaffs from the grains.

Also, the grains are ground using the grinding stone or grinding mill. This ground grains are called flour. This flour will be mixed with water. The water should stay for a day so that fermentation will take place. With your entire cooking utensils ready e.g. stirring rod, pot etc pour the fermented mixture inside the pot on fire and stir till it is uniformly mixed to form porridge. When this porridge is well boiled add flour and start stirring and adding the flour for 2-3 minutes and that makes what is called T.Z.

T.Z can be taken with a lot of soup depending on the kind of soup one prefers: groundnut paste and okro soup (vegetable soup) is what we intend eating with our T.Z.

With your groundnut paste, okro and other ingredients ready, you cut your okro into pieces set your fire and if the water starts boiling, pour your okro inside the pot.

If it starts to boil or boiling add salt bitter into it. In Ghana salt is very important in preparation of any meal, so you add salt and any other ingredients that are made available to you. You can even add meat if you have.

After all this you then serve your bowls and that makes a complete meal for consumption.

Bon appetit!

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Our food project coordinator
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Our chef
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Cutting okro
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Preparing T.Z.
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T.Z. with vegetable soup is ready

Spend the next 10 minutes with us  to see the video and find out how our most common dish is made.

 

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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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TZ for dinner every day!

Tuo Zaafi (TZ) with okrosoup by Dagliga PS
Tuo Zaafi, also known as TZ is a very popular dish in northern Ghana. They eat it almost every day here. Many people are not used to eat anything else at all for dinner. TZ is also common in Nigeria, Burkina Faso, Mali, Niger.

“Tuo” means stirring and “zaafi” means hot.  Tuo Zaafi is commonly made with maize flour or millet flour and it is soft in nature and a little sticky when felt between the hands.  It is normally eaten with any soup but most commonly with okrosoup. It has to be mentioned, that Ghanaians eat mostly with their hands, without using fork or knife.

Dagliga Primary School prepared TZ with okrosoup. It is now a harvest time, so they used fresh okro.

As all the food projects in Ghana (guided by Mondo’s volunteer Liina), Dagliga’s food project was filmed by a student. So he had a cooking lesson and a ICT lesson at the same time!

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2 in 1: cooking and ICT lessons together.

TZ with okrosoup were prepared by professional cooking teacher and assisted by her students.

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Professional cooking teacher and her students
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Okrosoup
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TZ with okrosoup

 Watch our educative film and find out how one of the most popular northern Ghana national dishes is made. Actually the whole process lasted for 3 hours, but the film is only 20 minute long!

 

After eating the staple food, TZ with okrosoup, we had Estonian sweet called halva (made from peanuts) for dessert. Ghanaians thought it was delicious but too sweet!

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Estonian sweet called halva.

So, what do you have every day for dinner? Is it the same food every day or different ones?

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