Hi folks, It’s always a joy to share with you. I happened to witness the Osu Homowo festival which was a few weeks ago. Unfortunately i couldn’t blog about this earlier because my site has been down but i have this sorted now. In this post, I want us to look at this type of food called “kpokpoi” by the GAs.
The homowo festival is celebrated by the people of Ga Mashie in the Greater Accra Region, Ghana. Homowo is celebrated annually to commemorate the history of their famine many years ago.
It begins in May, where the traditional Priest imposes a ban on drumming and noise making in the Greater Accra Region for a month. After the ban is lifted, it is celebrated at different times by various clans; amidst drumming and merry making. Custom demands that the chief and entourage in red apparel sprinkle kpokpoi to the ancestors from the palace through the principal streets of their jurisdiction.
It is said that the Gas migrated from Israel through Egypt and settled in Nigeria, a place called ILE IFE. Then from there they continued to Benin and then Togo and settled at a place called Aneho. Finally they migrated to Ghana and settled at Ayawaso in the Greater Accra Region. Unfortunately some couldn’t continue the journey to Ghana but settled at Aneho in Togo. So the people of Aneho celebrate Homowo as we do here in Accra.
A serious famine broke out during their migration but they never sat down. However, they became aggressive and worked hard to end the starvation which eventually yielded bumper harvest.
The hunger crises ended with merry making. They “hooted at hunger” that’s the meaning of Homowo. Hunger will never visit us again.
Now lets take a look at the items used for the preparation of kpokpoi:
2. Taaso (local colander)
3. Shaanii (Sieve)
4. Neat gauze or washed corn husk
6. Smaller size mortar and pestle
7. Charcoal, firewood or gas
For the ingredients that kpoikpoi comprises of we have;
1. Corn dough
2. Red oil
4. Salt to taste
Now for the preparation of kpokpoi you do the following:
1) Soak corn in water for a day or two
2) Take it to the mill
3) Sprinkle a little water on the grinded corn. It can be used that same day or the following day.
4) Make fire and put pot on the fire with some water in it
5) Place the local colander on the pot
6) Use corn dough to seal round the pot.
(This will keep the steam from evaporating)
7) You then place a neat gauze or you can also split washed corn husks under the local colander. The local colander is called “taaso” in our local parlance.
8) While the water is boiling, you put some of the grinded corn in the pot and cover it. First with a neat gauze, then a lid for the steam to cook it. This is done in bits several times till you are done with the whole process.
9) Within twenty to thirty minutes it should be ready. You must be sure it’s well cooked.
10) Pour into a bowl. Add half cup of medium red oil and cooked sliced okro with salt to taste and mix all together.
11) In large quantities you put a little at a time in the smaller mortar and pound for a good mixture before you finally sieve it to separate the chaff from the kpokpoi.
13) Now ready to be served with your palmnut soup.