Ayendago Emma

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TRADITIONAL

FOODS OF UPPER

EAST REGION



PRESENTED BY

AYENDAGO EMMANUEL



TRADITIONmeans conforming to established

practice or specifications laiddown by our great grandparents.



Traditional Foodsy are foods frequently consumed or associated to

specific celebrations or seasons, normally

transmitted from one generation to another, made with care in a specific way according to the

gastronomic heritage, with little or no

processing/manipulation, that is distinguished and

known because of its sensory properties and

associated to a certain local area, region or

country.



Factors that influence

traditional foodsOver time, traditional foods have been influenced by

many factors including:

the availability of raw materialsagricultural habits,

season

location

marriage.



A selection of traditional foods in Ghana

y Culture overlaps each other so certain foods are

eaten in more than one region.

y Some of the food eaten in «y Upper East Region are T.Z and ́ Tubaaniµ

y Upper West Region are T.Z and ́ Tubaaniµ

y Northern Region T.Z and ́ Tubaaniµ

y Brong Ahafo Region are ́ fufu with ́ abunabunuµ

and yam ́ ampesiµ



A selection of traditional foods in Ghana

y Ashante Region include ́ fufu with light soup andbush meat and plantain ́ ampesiµ

y Central Region inlude ´fufu with palm nut soup andkenkey with fish

y Volta Region are ́ fufuµ with palm nut soup and´akpeleµ with okro soup

y Western Region are ́ fufuµ with light soup andmushroom or snail

y Greater Accra Region include kenkey with hotpepper and fried fish andµ bankuµ with fried fishand pepper or with okro or groundnut soup.



Selected Traditional

Foods of Upper East andhow they are prepared



BREAKFAST´Kukuatµ with ́ kooseµ

Ingredients for kukuat

y Malted millet

y Ginger

y Pepper



Preparation of kukuaty Grind malt into flour

y Boil water

y Add flour to boiling water and stir

y Put out heat source



Preparation of kukuat continuey Leave overnight

y Blend pepper and ginger and add to pot

y Heat and stir frequently till gel form

y serve



KooseIngredients

Beans

Oil

salt



Preparation of koose Grind the beans

Add water little salt to form dough

Heat the oil

Fetch dough little by little into the hot oil

Allow to heat till they become brown



Nutritional benefits of kukuat

and koosey Carbohydrate

y Proteins

y Vitamins

y Minerals

y Fats and oil



´BtµIngredients

Millet Tomatoes

Oil salt Pepper ´dawadawaµ

Onion Water

Smocked water snail (elima)/meat



Preparation of beety Grind millet

y Heat oil

y Add little sliced onion for flavoury Steam meat

y Add required amount of water

y Add the elima



Preparation of beet continuey Add lended tomatoes, pepper, onion and

powdered dawadawa

y Allow to boil

y Add water to flour and knead to form knots

y Add this to boiling water

y Add salt

y Allow to boil till gel is form

y serve



Nutritional value of bty Carbohydrate

y Protein

y Vitaminy Fats and oil

y minerals



LUNCH´Tubaani with stewµ

Ingredients/ materials

Beans,bambra groundnuts

maize

Water

leaves



Preparation of tubaaniy Mix beans, bambra groundnuts and maize and

grind

yLine up pot with little debris and add water

y Place on heat source to boil

y Mix flour with water and wrap with leaves

y Load into pot when water is boiling

y Allow to boil about an hour

y Serve with stew



StewIngredients

Tomatoes

OnionPepper

Oil

Meat



Preparation of stewHeat oil

Steam meat

Blend tomatoes, pepper, and onion and add to oil Add salt to taste



Nutritional value of tubaani

with stewy Carbohydrate

y Protein


y minerals



Rice and beans with stew

(waakye)Ingredients

Rice

BeansWater

Salt



Preparation of rice and beansBoil water

Add bean and allow to boil

Add rice when beans become brown Add little salt

Continue to boil till it is well cooked

Serve with stew



Nutritional value of rice and

beans with stewy Carbohydrate

y Protein


y minerals



DINNERTouzaafi Kenaf soup

Ingredients

Millet water



Preparation of T.ZGrind millet

Ferment a small quantity of the flour for 12 hrs

Boil fermented water Add little flour to flour in fermented water and mix

with water

Add to boiling fermented water and sire to form

porridge



Preparation of T.Z continueFetch a quantity of the porridge

Add flour to remaining porridge in pot and stir

Add porridge fetched to make it softServe with Kenaf soup when it becomes sticky



Kenaf soupIngredients

Kenaf leaves

Cucumber leaves or ́ aleefiµ

TomatoesGroundnuts

millet

Pepper

onion

Meat

Salt

´Dawadawaµ



Preparation of kenaf soup First boil meat and sliced cucumber or aleefi

leaves

Add grind dawadawa and blended tomatoes, onionand pepper

Add kenaf leaves followed by grind groundnuts

and millet flour

Stir frequently for few minutes Soup is ready when gelling is complete

Serve with T.Z



Nutritional value of T.Z with

kenaf soupy Carbohydrate

y Protein


y minerals



Rice Ball and Groundnuts soupIngredients

y Rice

y Groundnuts

y Tomatoesy Pepper

y Onion

y Mutton

y Dawadawa

y oil

y Salt

y herrings



Preparation of rice ballsy boil the rice in a cooking pot to become soft.

y Stir to make the rice stick together.

y Using a ladle, fetch and role the rice into balls.y This can then be served with your soup when it is

ready.



Preparation of groundnuts soupy roast and grind groundnuts into paste.

y steamed fresh meat .

y mixed the paste with water and add to the steamedmeat in the cooking pot.

y blend the onion, the pepper and the tomatoes are

and added together with the herrings into the pot.

y allowed to boil for about twenty to thirty minutes

y Serve with rice balls when ready



Nutritional value of rice balls

and groundnuts soupy Carbohydrate

y Protein


y minerals



Traditional Drinks

y Traditional drinks are drinks that are prepared

locally using local raw materials. These drinks are

either taken at home, at funeral grounds, in the

market or in the farm. Two of this drink include

´pitoµ and´zomkuomµ.



Pitoy Ingredients

y malted millet or sorghum.

yPreparation of pitoy grind into flour.

y Water is boiled in a cooking pot.

y The flour is added to the hot and stirred a while after

which the source of heat is put out.y Allowed to ferment overnight.

y The following day, the fermented product called ́ bisiµis sieved and boiled again for about three hour. Thepito is then allowed to cool.



continue

y After cooling, yeast is added to the pito to cause

further fermentation.

y

This will take about twelve hours to make the pitoready for consumption.

y Pito is served in calabashes and taken by adults

and children.

Zom uom



Zomkuom

Ingredients

millet,

ginger,pepper,

Zom uom

Zomkuom is prepared from millet, ginger, pepper, and millet.

The millet is soaked overnight and grand the following day with ginger, pepper and suriwusa. Small amount of water is added to it and allowed t



Preparation of zomkuomy Soak the millet overnight

y Mix millet with ginger, pepper and ́ suriwusaµ. and

grindy Add Small amount of water and allowed to ferment

overnight

y . The following day, water is added and sieved.

y Add sugar and serve



Nutritional value of drinksy Energy

y Vitamins



Conclusiony Traditional foods are easy to prepare

y healthier, fresher and safer to consume.

y Knowledge of traditional foods and preparation istherefore very important and should be embraced

by all.

y It helps to reduce post harvest lost, provide income

for some people



conclusiony attracts tourism and reduce rural urban drift.

y It also makes us eat and stay health.

y More importantly, consumption of tradition foodsenables the nation to save money that would have

been used for foreign exchange.



Referencey Dr. Elisabeth Weichselbaum and Bridget Benelam,

(2010). Traditional Foods in Europe, British

Foundation Helena Soares Costa National Institute

of Health (INSA), Portugal, pp 4-75.

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