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Transcript of Ayendago Emma
8/3/2019 Ayendago Emma
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TRADITIONAL
FOODS OF UPPER
EAST REGION
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PRESENTED BY
AYENDAGO EMMANUEL
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TRADITIONmeans conforming to established
practice or specifications laiddown by our great grandparents.
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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.
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Factors that influence
traditional foodsOver time, traditional foods have been influenced by
many factors including:
the availability of raw materialsagricultural habits,
season
location
marriage.
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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
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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.
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Selected Traditional
Foods of Upper East andhow they are prepared
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BREAKFAST´Kukuatµ with ́ kooseµ
Ingredients for kukuat
y Malted millet
y Ginger
y Pepper
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Preparation of kukuaty Grind malt into flour
y Boil water
y Add flour to boiling water and stir
y Put out heat source
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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
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KooseIngredients
Beans
Oil
salt
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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
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Nutritional benefits of kukuat
and koosey Carbohydrate
y Proteins
y Vitamins
y Minerals
y Fats and oil
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´BtµIngredients
Millet Tomatoes
Oil salt Pepper ´dawadawaµ
Onion Water
Smocked water snail (elima)/meat
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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
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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
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Nutritional value of bty Carbohydrate
y Protein
y Vitaminy Fats and oil
y minerals
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LUNCH´Tubaani with stewµ
Ingredients/ materials
Beans,bambra groundnuts
maize
Water
leaves
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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
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StewIngredients
Tomatoes
OnionPepper
Oil
Meat
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Preparation of stewHeat oil
Steam meat
Blend tomatoes, pepper, and onion and add to oil Add salt to taste
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Nutritional value of tubaani
with stewy Carbohydrate
y Protein
y Vitaminy Fats and oil
y minerals
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Rice and beans with stew
(waakye)Ingredients
Rice
BeansWater
Salt
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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
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Nutritional value of rice and
beans with stewy Carbohydrate
y Protein
y Vitaminy Fats and oil
y minerals
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DINNERTouzaafi Kenaf soup
Ingredients
Millet water
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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
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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
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Kenaf soupIngredients
Kenaf leaves
Cucumber leaves or ́ aleefiµ
TomatoesGroundnuts
millet
Pepper
onion
Meat
Salt
´Dawadawaµ
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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
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Nutritional value of T.Z with
kenaf soupy Carbohydrate
y Protein
y Vitaminy Fats and oil
y minerals
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Rice Ball and Groundnuts soupIngredients
y Rice
y Groundnuts
y Tomatoesy Pepper
y Onion
y Mutton
y Dawadawa
y oil
y Salt
y herrings
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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.
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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
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Nutritional value of rice balls
and groundnuts soupy Carbohydrate
y Protein
y Vitaminy Fats and oil
y minerals
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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.
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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.
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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
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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
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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
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Nutritional value of drinksy Energy
y Vitamins
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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
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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.
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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.