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 origin	Ghana
Created by	Northern Region (Ghana)
Serving temperature	Hot
Main ingredients	black eyed peas (beans), water
Cookbook: Tubaani

Ingredients

• Black eyed peas or cow pea flour
• Water[5]

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

• Moin moin, a similar Nigerian dish

References

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