A woman uses a calabash bowl ( chrɛgbɔɔ in Nafaanra) to form a ball of fuura. 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 some of the boiled, pounded dough is being shaped into a ball, which 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.
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.
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.
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.
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.
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 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.