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Atadwe milkye (tiger nut pudding)

Tiger nuts, called atadwe in Twi, are small wrinkled tubers sold in heaps by market women across southern Ghana during the rainy season. For atadwe milkye they are soaked, blended and squeezed into a sweet, nutty milk, then cooked with ground rice and coconut milk into a pourable pudding that sets softly as it cools. Street sellers ladle it into small bags or cups, and at home it is eaten warm for breakfast or chilled as an afternoon treat. The flavour is mild, like almond and coconut with a light earthy note. Start soaking the tiger nuts the night before. Chef's tip: stir without stopping once the rice paste goes in; walking away for even a minute is the common mistake, and it leaves lumps and a scorched base.

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