Tubani is one of those dishes that carries tradition, patience, and a whole lot of flavor. It’s simple, but the process? You’ve got to respect it. If you’re ready to make it, here’s how we do it—no shortcuts, just the real way.
🛠️ What You’ll Need
Before you start, gather everything. You don’t want to be halfway through and realize you’re missing sticks or salt and pepper.
• Beans – Enough for the number of people you’re cooking for
• Bowls – Two is fine, one big and one small
• A pot – Medium to large, depending on your batch
• Clean sticks – Washed and broken to fit the pot
• Water – A lot. You’ll need it for mixing, steaming, and testing
• Salt Peter (Potassium Nitrate) – Just a pinch
• Powdered pepper – Or any pepper you like
• Oil – Palm or vegetable, your call
• Onions – Sliced and ready to fry
• Plantain leaves – Washed and flexible
🌀 Step 1: Mill the Beans
Start by milling your beans into flour. You want it smooth—not grainy, not chunky. Just clean, fine bean flour. Once you’ve got that, pour it into your big bowl.
💧 Step 2: Mix and Beat
Add water gradually. Not too much, not too little. You’re aiming for a thick paste—something that holds shape but isn’t dry. Now beat it. Beat it like you’re chasing out every lump. Use your hand, a spoon, whatever works. The goal is smoothness.
🧪 Step 3: Add Salt Peter
Dissolve a very small amount of salt Peter in water. This isn’t seasoning—it’s science. It helps soften the beans during cooking. Pour it into your mixture and keep beating.
🧤 Step 4: The Float Test (Optional)
This is the old-school method. Fetch a little of the mixture with your finger and drop it into a bowl of clean water. If it floats, your tubani is ready for fire. But let’s be honest—this method doesn’t always work. So if it sinks, don’t panic. Just keep beating until the mixture is lump-free and thick.
🍃 Step 5: Prep the Pot
Get your pot and pour in water—just a quarter of the pot’s size. Break your clean sticks and lay them at the bottom. This is your base. The sticks keep the plantain leaves from touching the water. Remember, we’re steaming, not boiling.
🌿 Step 6: Wrap the Mixture
Wash your plantain leaves. Scoop a reasonable portion of the mixture into each leaf and fold it tight. You don’t want leaks. Fold like you mean it. Do this until your bowl is empty and your pot is full of wrapped bundles.
🔥 Step 7: Steam It
Place the pot on fire. Medium heat is good. You’re steaming, so don’t rush it. Let the heat do its thing. Once the mixture solidifies inside the leaves, you’ve got tubani. Soft, firm, and ready to eat.
🍽️ How to Serve Tubani
This is where the magic happens. Tubani is humble, but the toppings? That’s where you shine.
• Slice your tubani into a bowl or plate
• Sprinkle powdered pepper, or go with stewed pepper if you like it saucy
• Add yazi—that groundnut-like pepper mix that hits different
• Fry onions in oil until they’re golden brown and fragrant
• Pour the hot oil and onions over the tubani
• Don’t forget the salt in the pepper 😂
🧡 Final Thoughts
Tubani isn’t just food—it’s a process. It’s patience, rhythm, and flavor wrapped in a leaf. Whether you’re making it for family, friends, or just yourself, do it with care. And when you serve it, serve it proud.