Ghanaian
Tubaani
Tubaani is a northern Ghanaian steamed cowpea pudding, soft and hearty with the earthy taste of beans. It is traditionally served warm with pepper sauce and a little oil or shea butter.
Ingredients
- Dried black-eyed peas or cowpeas1 cup
- Water for soaking and blendingas needed
- Kanwa or kaun, dissolved and strained1 small pinch
- Salt3/4 tsp
- Uma leaves, tubaani leaves, or banana leaves6 to 8 pieces
- Red Scotch bonnet or kpakpo shito peppers2
- Small onion1
- Tomato1 small
- Salt for sauceto taste
- Groundnut oil or melted shea butter3 tbsp
Method
- Pick over the cowpeas, rinse well, and soak in plenty of water for 6 to 8 hours or overnight.
- Drain the soaked beans and rub them between your palms in water to loosen some of the skins, then pour off the floating skins; it is fine if a few remain.
- Blend or mill the beans with just enough fresh water to make a very smooth, thick batter, similar to thick pancake batter.
- Stir in the salt and the strained kanwa water, then beat the batter well for 3 to 4 minutes until slightly lighter and fluffy.
- Rinse the leaves and pass them briefly over steam or flame to soften so they fold without tearing.
- Spoon portions of batter onto the leaves, fold into neat parcels, and secure by tucking the ends under.
- Arrange the parcels seam side up in a steamer over boiling water, cover tightly, and steam for 45 to 50 minutes, adding more boiling water underneath if needed.
- While the tubaani steams, grind the peppers, onion, tomato, and a little salt into a coarse Ghanaian pepper sauce.
- Heat the groundnut oil or shea butter gently, then stir some into the pepper sauce or keep it to spoon over the tubaani.
- Open one parcel to check that the tubaani is firm and set through, then serve warm in the leaves with the pepper sauce and oil.
Common questions
Can I substitute kanwa if I can’t find it for tubaani?
Yes, but use it sparingly. Kanwa adds the traditional flavor and helps the batter set. If unavailable, you can omit it and steam a little longer, though the texture and taste will be less authentic.
How long should I soak and steam the cowpea batter?
Soak the beans 6 to 8 hours, or overnight for easiest blending. Steam the wrapped parcels for 45 to 50 minutes over steady boiling water. Keep the lid tight so steam doesn’t escape.
What are the most common mistakes when making tubaani?
The biggest mistakes are under-soaking the beans, using too much water when blending, and not beating the batter enough. Also avoid steaming on weak heat or opening the lid too often, which can make the parcels collapse.
How should I store leftover tubaani?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat by steaming gently or warming in a covered pan with a little water. You can also freeze it, well wrapped, for about 1 month.
What is the best way to serve tubaani?
Serve it warm with the pepper-onion-tomato sauce, finished with groundnut oil or melted shea butter. It pairs well with porridge, rice, or on its own as a filling snack or light meal.