Ghanaians favor tiger nut tubers raw as a snack food. That is one way to eat them—simply spitting out the fiber after chewing them and sucking out the wonderful sweet milky juice. There is also a wonderfully rich pudding in Ghana made from tiger nuts ground together with rice and sugar, then strained repeatedly, cooked, and chilled. Delightful for anyone, but especially a great choice for the lactose intolerant! When I asked Barbara to teach me to make it, she reminisced about serving this pudding to Hassanal Bolkiah, the Sultan of Brunei, and his family in 1999. She served it in crystal champagne glasses with fresh fruit.
For a lovely presentation, use clear glass dishes that will show off three layers nicely. Then first divide the pudding into three other bowls and immediately stir a few drops of red food coloring in one, then a few drops of yellow food coloring in another, leaving one bowl the natural off-white color. Quickly layer the three colors into the glass dishes. Allow to cool, and serve topped with evaporated milk, whipped cream, and/or fresh fruit.
In Ghana this pudding is sometimes colored and flavored with “black jack,” a licorice or aniseed flavoring.
© 2015 All rights reserved. Published by Hippocrene Books.