Tubaani

What we know so far

Tubaani is the steamed bean pudding of northern Ghana and of the Zongo quarters of every Ghanaian city: black-eyed pea (cowpea) flour beaten with water until it turns light and fluffy, wrapped by the spoonful in katemfe (thaumatococcus) leaves, banana leaves or corn husks, and steamed for half an hour until it sets into pale, soft parcels. It is the plainest of the West African bean puddings, no oil in the mix and little seasoning, and the flavour comes on top: sliced onions caramelised in hot oil, ground pepper or suya spice, and a spoon of pepper sauce. Sold hot at dawn by Hausa women, it is breakfast for the north and Ramadan food for the whole country.

The draft was written from 2 published sources and holds 5 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting