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Tubaani
Steamed bean flour dumplings
Tubaani: Northern Ghanaian steamed bean-flour dumplings with fresh pepper sauce
Tubaani is street food and home food in Tamale and across Northern Ghana, sold in the mornings and evenings from big steaming pots and eaten with a drizzle of oil and a hot pepper sauce. A smooth batter of black-eyed pea (cowpea) flour is poured into small leaf or foil parcels and steamed until it sets into soft, savoury puddings with a gentle bean flavour. A portion of three or four dumplings gives about 23 g of protein, nearly all from the bean flour. Many sellers serve it with shito, which contains dried fish and shrimp, so this version uses a fresh vegan pepper sauce. The most common mistake is getting the batter thickness wrong: too thin and it never sets, too thick and the dumplings are dense and crack. Aim for thick pancake batter that drops slowly from a spoon. Chef's tip: beat the batter hard for 3–4 minutes; the air you whip in makes the dumplings lighter.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dumplings
- 2 cups waterroughly; add gradually
- 1 tsp salt
- ¼ tsp bicarbonate of soda
- 12 banana leaves or foilpieces about 20 cm square, or 12 small greased heatproof cups
- 1 tbsp vegetable oilfor greasing
For the pepper sauce
- 4 tbsp vegetable oil
- 1 onionfinely chopped
- 1 scotch bonnet chillideseeded for less heat, finely chopped
- 2 tomatoesgrated
- ⅓ oz fresh gingergrated
- ½ tsp salt
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Method
0/6 doneStep 1: Mix 14 oz black-eyed pea (cowpea) flour, 1 tsp salt and ¼ tsp bicarbonate of soda in a large bowl. Add about two-thirds of 2 cups water and beat with a wooden spoon to a smooth paste, then add the rest gradually until the batter is like thick pancake batter that drops slowly from the spoon.
5 minStep 2: Beat the batter hard for 3–4 minutes, until it lightens a little in colour and feels airy. Let it rest for 10 minutes while you set up the steamer.
14 minStep 3: If using banana leaves for 12 banana leaves or foil, pass them quickly over a gas flame or dip in hot water to soften them. Brush the leaves, foil or cups lightly with 1 tbsp vegetable oil. Put 3 tablespoons of batter in the centre of each square and fold it into a tight parcel, ends tucked under; or half-fill each cup.
10 minStep 4: Bring 5 cm of water to the boil in a large pot with a rack or steamer basket. Arrange the parcels in a single layer if you can, cover tightly and steam over a medium heat for 30–35 minutes, topping up with boiling water if needed. They are done when firm to the touch, a little darker, and a skewer comes out clean.
35 minStep 5: While they steam, heat 4 tbsp vegetable oil in a small pan over a medium heat. Fry 1 onion until soft and golden, about 6 minutes, then add 1 scotch bonnet chilli, 2 tomatoes, ⅓ oz fresh ginger and ½ tsp salt and cook for 8–10 minutes, stirring, until thick and the oil separates.
16 minStep 6: Let the dumplings rest for 5 minutes, then unwrap and serve warm, cut into slices, with a spoon of pepper sauce and its oil over the top.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 23 g
- Carbs
- 58 g
- Fat
- 20 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tubaani take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
- What can I use instead of onion?
- 2 shallots per onion.
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