A woman pulls fuura dough from a pounded mass that rests in an aluminum headpan. The food is made from fermented pearl millet, which is ground and mixed together with ground spices and water. The mixture is formed into balls, which are boiled. Here the boiled balls have been pounded into a dough in preparation for forming the balls. They will be rolled in ground millet before serving. This dish was prepared and served at the Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Amanda L. Logan. Ahenkro, 30 July, 2014.
Finished balls of fuura, a pearl millet dumpling, rest in an aluminum headpan. The food is made from fermented pearl millet, which is ground and mixed together with ground spices and water. The mixture is formed into balls, which are boiled. Boiled balls may be pounded and more spices added, after which the mixture is shaped into balls and rolled in ground millet before serving. The balls are smashed and enjoyed with pepper sauce or milk. This dish was prepared and served at the Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Amanda L. Logan. Ahenkro, 30 July, 2014.
A partially covered ball of fuura rests in a bowl of millet flour. The food is made from fermented pearl millet, which is ground and mixed together with ground spices and water. The mixture is formed into balls which are boiled. The cooked, pounded dough has been shaped into a ball and is being rolled in ground millet before serving. This dish was prepared and served at the Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Amanda L. Logan. Ahenkro, 30 July, 2014.
A woman uses her hand to mix water into a flour made from ground dawadawa (Parkia biglobosa) beans and cassava flour held in a calabash bowl (chrɛgbɔɔ in Nafaanra). The moistened mixture will be steamed in a pot to make wehan. The cooked cake is eaten with a sauce made from shea oil, pepper, garden eggs and salt. This dish was prepared and served at the Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Amanda L. Logan. Ahenkro, 31 July, 2014.
Close up of finished koto papa, a dumpling made from pearl millet. The food is made by grinding pearl millet on a grinding stone, adding a sprinkle of water and shaping the moistened pounded millet into a ball. The balls are boiled. After cooking, the balls are broken open and served with a stew made from shea oil, onion leaves (gabu) and pepper. This dish, which was often eaten in the morning, was prepared and served at the Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Amanda L. Logan. Ahenkro, 30 July, 2014.
Sorghum grains (Sorghum bicolor) have been boiled in water to make pito, a fermented beer. The grain will be sieved away after the liquid ferments. A woman lifts a calabash bowl (chrԑgbͻͻ in Nafaanra) of the fermenting liquid from the aluminum headpan that holds the mixture. Ahenkro, 6 June, 2011.
Women work together to shape (foreground) and coat (center) fuura balls in preparation for an Olden Times Food Fair held at the Banda Cultural Centre with sponsorship from Amanda L. Logan. The cooked and pounded dough rests in an aluminum headpan, from which women take handfuls of dough that they will form into balls using a calabash bowl (chrɛgbɔɔ in Nafaanra). A smaller pan holds millet flour in which the finished balls are rolled before serving. Ahenkro, 30 July, 2014.
A bow-shaped tool (klada in Nafaanra) made from flexible wood and taut string rests on a folded handwoven blue-and-white textile called Kyara. Women used the bow to prepare cotton for spinning into thread. After removing seeds from the cotton, they held the bow's string over the fibers. Plucking the string caused cotton fibers to stick to it. By pulling up on the bow, the cotton became fluffed and its fibers aligned, making it easier to spin. The klada and handwoven textiles seen in the picture were among heirloom objects on display as part of a Heritage Day and Olden Times Foods Fair held at the Banda Cultural Centre. Ahenkro, 2014-07-31.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Ahenkro
Subjects Facet:
Textiles; West African strip weaving; Weaving; Handicraft
A wooden spindle wrapped with cotton thread rests on top of a folded black-and-white textile made from handwoven cotton strips. Cloth of this design is called Kyara. Hand stiching can be seen along the edges where strips have been sewn together. These were among heirloom objects on display at a Heritage Day and Olden Times Food Fair held at the Banda Cultural Centre with sponsorship by Dr. Amanda L. Logan. Ahenkro, 31 July, 2014.
Rights:
Creative Commons Attribution-NonCommercial
Publisher:
University of Victoria Libraries
Location(s) Facet:
Ahenkro
Subjects Facet:
Textiles; West African strip weaving; Weaving; Handicraft;
