Dagbon Delicacy · Steamed Yam-Peel Couscous
Wasawasa
Photo: Mumuni Y Yunus / Wikimedia Commons · CC BY-SA 4.0
It's made not from the yam itself but from the peelings — dried, ground into flour, and steamed, turning a kitchen scrap into the main ingredient.
Dried, ground yam-peel flour is steamed like couscous until light and fluffy, then served with a spicy black pepper sauce, sliced onions, and a drizzle of shea butter or raw groundnut oil.
Why it's made this way: A Dagbon (Dagomba) specialty from Ghana's Northern Region, wasawasa reflects the resourceful, low-waste cooking common across the savanna zone.
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