Sesame soup is popular in Northern Ghana. While in Tamale shadowing Mrs. Comfort Awu Akor, we went to the local outdoor market for ingredients to make ours, including guinea fowl and sesame seeds. Comfort wanted two specific types of seeds, but we had to settle for what was available. Preparations were quite labor intensive. Our Muslim driver Abdul did the honors of slaughtering the guinea fowl—cutting its head off after saying a prayer. We boiled water to clean the fowl and remove its feathers, and cut it into serving pieces. To prepare the sesame paste we rinsed the seeds, dried and toasted them, and pounded them into a smooth paste in a mortar. I have been unsuccessful in duplicating that process using either a coffee grinder or blender, even with the addition of sesame oil. Therefore, this recipe substitutes tahini.
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