Ewe Food Culture: Best Dishes From Eweland
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- čas přidán 2. 09. 2023
- In this episode, we dive tastebuds first into the food culture of the Ewes. Discover the culinary traditions of the Ewe people, some of their favorite delicacies and while at it, don't salivate too much.... #akple #food #culturalheritage #eweculture #ewelanguage #ghanaianfood
Subscribe for more content like this: www.youtube.com/@ewedemystifi... - Hudba
Dzenkple is my favorite. Great video.
👌👌👌
Wow i miss my local food
Meaningful channel! you can go far with this. You got it right from the start! Impressive content you impressed me. I like your ideas you put us in new perspective. Please find your gift. Your home. I'll leave the door on the latch if you ever comeback?
You forget akatsakoe , pito❤
Ayi b)b)e to the rescue for the boys 😂
Ghanaians from the southern part of Ghana started using brown and Yellow in their main dishes like banku, Akpele, kenkey, etc from 1983 when Rawlings came to power and there was famine, except for roasting yellow corn during the fresh corn harvesting period. In the Northern region, they usually grow their local type of Yellow corn that resembles popcorn and is very sweet with small seeds. The leaves in your picture, one is ad3m3 in ewe(Ayoyo) and the "gbooma"(a type of garden egg leaves not the aubergine)
Who knows the food called Kankle (made from overripen plantain)
I love kakle. It’s steam in plantain leaves. It’s equivalent in Akan is Ofam
I am swallowing saliva Ao nye denyigba lolo la fe nududu. Also able wo kple adibadidi.
True Akpele is not made of any fermented does but casava-doe and corn-doe (maize) which are fermented = Banku.. sometimes casava-doe is liquified and added to the dried powered corn (maize) halfway cooked is called wokpele
Akple is just a generic term for various related traditional dishes. Here are some specific names for different preparations:
Cornflour only: Eworkple
Cornflour and cassava dough: Wordemi
Corn dough: Amorkukple
Cassava dough only: Gbelimorkple
Fermented cassava and corn dough, commonly known as Banku: Amorkple
Rice: Morlukple
Cornflour and beans: Ayikple
Cornflour and stew: Dzenklple
In a typical Ewe household, they're precise about which akple variation they're preparing, using these specific names rather than a general term.
Agbeli kaklo is not cassava starch thanks nye brother.❤❤❤
Technically, it’s the actual grated cassava. The pure starch would be tapioca. Agbeli kaaklo is somewhere between the dry cassava (gari) and the pure starch (tapioca).
You know our food. Thumbs up 👍
The Abolo that you're showing in your photos is the baked type and not the boiled type. Please be very careful of your sayings because "Ad3m3" also called "ayoyo" is NOT a Jute leaves. Please, please Don't let your readers poison themselves.