Four Indigenous Tamale Foods That Make Great Alternatives To Your Everyday Lunch
When the bells go off at lunch time, one of the frustrating questions that comes up is “what am I taking for lunch?”. You probably are used to the exotic foods, restaurant style of lunch and have iterated through your options and now you want to try something different.
If you are in tamale, lunchtime should not be boring! If it is, then it’s because you probably have not tried these indigenous foods or added them to your lunchtime menu.
WASAWASA: (THE BLACK JOLLOF)
Most foods that court attention are brightly colored, but an exception to the rule is the black looking delicacy; Wasawasa. Made from steamed yam peels that have been boiled to perfection, Wasawasa comes with an accompanying sense of neatness as it is assumed that women in their periods cannot successfully prepare wasawasa.
Walk through the STC yard, to the main lorry station and you would chance upon a group of cheerful women selling this sumptuous meal, which tastes better when garnished with stew, vegetables and fried fish/meat.
DAWADAWA JOLLOF ( KPALGU SHINKAFA)
Attention-grabbing with its strong yet nice flavored aroma, Dawadawa Jollof is a local version of the Ghanaian jollof, but instead it’s made of local rice and drunk with an impressive amount of dawadawa (a local spice/flavor). Dawadawa Jollof has all the constituents for a balanced diet. Fed up with Ghana or Nigerian jollof brouhaha? There’s only one kind of jollof – Dawadawa JOLLOF with guinea fowl meat! Enjoy your lunch.
Thursdays are for kpalgu jollof with gizzards and chicken hearts and just chilling at home. 😋🧡😍 Cheers to the weekend!@Wunpini_Fm_
TUBANI – STEAMED COWPEA PUDDING
Soft, fleshy and loose, nothing beats tubani for a perfect lunch meal in Tamale if satisfaction is the contentious factor! Made out of steamed cowpea pudding, it is served with hot powdered pepper with stew or oil sprinkled with kkz (kulikuli-zim) – Powdered Kulikuli. They say you do not need a silver fork to eat good food, same goes for tubani, eat it with your hands.
HAUSA KOKO (AN ELIXIR OF MILLET PORRIDGE)
It is undoubtedly best for light lunchers who crave for something not too heavy but literally heartwarming because it is drank hot. An accompaniment of koose, masa, roasted groundnuts or kulikuli does the magic. Sometimes eating less and simple is another way of saying your good afternoon in Tamale with a calabash of “hot koko”, in your left hand and the accompaniment in your right all for as low as GHC 1.0. Yeah it serves as both and breakfast and lunch, the choice is yours to make.
I’m in love with the #koko@globalaspirations
It is extremely hard to find someone who doesn’t absolutely love any one of the above mentioned foods in Tamale and if your most important question is “What am I having for lunch?”, then to save you the stress, its time you went looking out for indigenous lunch meals in Tamale. Good indigenous lunch every once in a while never hurts.
By Anita Atayure, Zaabuni Digital Media.