This food is eaten in the Northern part of Ghana. The main ingredient is beans. You can use any type but darker and red types are mostly used. It has some similarity with tofu. They normally use beans flour but for this recipe, we will use a different method.
Ingredients:
Cowpea
Spinach
Salt pitre/ you can substitute it with sodium bicarbonate
Salt.
Method:
Wash and soak cowpea in water over night to soften and make it easier for blending. Drain the water, wash it again and drain the water.
Pour the cowpea in a blender, add salt, salt pitre, spinach and a little water to achieve a thick paste consistency. Blend it smoothly.
The steaming method of cooking is used for this recipe.
Put a saucepan with a deeper space on fire, pour a little water in it , put something on the bottom of the saucepan ( pieces of sticks, leaves, etc) to give it a platform above the water level and cover it to boil.
Pour the blended paste in little cake tins. Don’t put in too much or too little so it can cook well. When the water boils, arrange the tins’ in the saucepan in such a way that the steam can cook each mixture well. Cover it with a wet towel and with a lid. Let it cook for about 40 minutes.
Open the lid and check to see if it’s cooked by dipping a toothpick in it; if it comes out without any mixture sticked to it, it cooked.
Remove from fire and let it cool a bit. Remove the Tubani from the cake tin’s and cut into desired pieces.
Heat oil on fire( traditionally, natural Shea butter is used), add onions and fry it. Remove from fire. Mix salt and chili powder together. Sprinkle salt and pepper mixture on top of tubani, add the fried onion and oil on top. Serve.
Note: You can also serve the Tubani with tomato sauce.
#tubani #beanscake
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