Sunyani: For Fatima and Abawana, they enjoyed 'Tubaani' as a breakfast when they were growing up in the Northern part of the country. Besides its high nutritional content, the two siblings said they never knew that the locally prepared dish, very common on the streets of Tamale, the Northern regional capital, represents a symbol of culture and tradition.
According to Ghana News Agency, as northerners drift to the south, 'Tubaani' has become an authentic local food on the streets of Sunyani, creating brisk business for some young women. The consumption of the traditional cuisine isn't only reinforcing the bonds of Northerners, but also creating viable economic opportunities for young women, especially single mothers.
Tubaani is a common and nutrient-dense food that originated from the Northern part of the country and is often consumed in Zongo communities. Primarily prepared from soaked beans ground into flour and steamed until it reaches a solid, pudding-like consistency, the dish is a staple in local diets.
Madam Asibi Kutuu, an aged Frafra 'Tubaani' cook at New-Dormaa, a suburb of Sunyani, explained the preparation process: 'The process of steaming begins with grinding beans into a smooth paste, adding little water to get the right consistency. You then add a little salt and wrap the ingredients in fresh leaves and allow it to steam for about 20 minutes'. She noted that the diet, when served with spicy tomato stew or ground pepper with little salt, wets the appetite. 'Ka Tubaani ny?la din ny?li', she stated in Frafra dialect, which translates to 'Tubaani is a real treat'.
Moreover, the local cuisine goes beyond providing nutrition, representing a celebration of culture and tradition, particularly among the Frafra tribe. It portrays the unity of people and their creative spirit. Tubaani has high nutritional content, with ingredients rich in protein, iron, folates, and soluble fiber.
Some women vendors have shared their experiences, explaining that the demand and consumption of the local diet are gathering momentum among public sector workers, who often request it for lunch. 'I even provide office service to some of my customers', Salamatu Amina, a single mother and a vendor, stated. She sells the local dish sometimes in takeaway bowls, with pricing ranging between GHC5 and GHC20 depending on the ingredients.
Fatimatu Awanaga, another vendor who sells the diet around the COCOBOD building in Sunyani, said the diet was easier to prepare. However, some could not cook in larger quantities due to a lack of capital. She mentioned that with modern stoves and microwaves, vendors could prepare the diet in commercial quantities, store, re-heat, and sell it, as the diet, if well prepared, could last for at least three days before spoiling.
Mad Awanaga called on the government to support them with capital, noting that many young women in the Zongo communities in the Sunyani municipality are now engaged in the sale of 'Tubaani' for a living.