Traditional cereal processing in Nigeria and Ghana

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Soak i ng 12 hrs Soakin\l 3- 72 hrs Doughing mbor Wet sieving Fermentation 1- 3 days Fermentation 1-3 days Fig. 9. Wet-sieving of ogi (Kano, N. Nigeria. Courtesy E. O. I. Banigo). There are several other porridges: ablemamu akasa, like koko but prepared from roasted maize; ekuegbemi, and the very important Rausa tuo, are both unfermented porridges, the first prepared from maize, the second from sorghum. Tuo is made from wholemeal findi, millet or sorghum; hence its analysis is identical with that of those cereals given in Table 1. Garin acha or 'powdered findi' is a peculiar Rausa porridge, a mixture of sugar or honey and unground findi. The mixture is allowed to ferment briefly and eaten raw. To the writer's knowledge, it is the only raw cereal product eaten. Fig. 11 shows the mixing of kunnu tzamia, a boiled preparation of ground millet and tamarind water. Dumplings These preparations are distinct from porridges in that they have a yield value: the material can be formed into balls which do not flow under gravity. The moisture content is of the order of 65-80%. In Europe dumplings are eaten relatively rarely and fermented ones appear to be unknown. In West Mrica there are many: banku refers to koko dough (mbor) which is rolled into balls and boiled. Ogi may also be boiled down and gelatinized into eko or agidi, a popular invalid food. Hura are dumplings made from millet and sold in Northern Nigerian markets. Pula is similar. Both may be mashed in sour milk or water and consumed as a rather lumpy soup. The most important of the dumplings are the various types of Ghanaian kenkey. Maize is soaked, ground and subjected to fermentation. One-third of the fermented dough is cooked and mixed with
Traditional cereal processing in Nigeria and Ghana the remaining uncooked dough referred to as afiata (Fig. 12). This is then moulded into balls, wrapped and steamed. Fig. 13 shows several types of kenkey: plantain-wrapped Fanti ken key on the Fig. 13. Kenkey: Fanti (left); akporhe (centre and right) (Accra, Ghana).
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Traditional cereal processing in Nigeria and Ghana

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