ndandä

Nandai is a traditional dish originating from the Ewe people of Ghana and Togo. It is a staple food, often prepared for important gatherings and celebrations. The primary ingredients for nandai are yam and palm oil, though variations exist.

The preparation of nandai typically involves boiling yam until it is soft enough to be mashed. Once mashed, it is mixed with palm oil, which gives the dish its characteristic orange hue and rich flavor. Salt is usually added to taste. Some recipes may include other ingredients such as onions, garlic, or pepper to enhance the flavor profile.

Nandai is usually served hot and can be accompanied by various stews or soups. Common accompaniments include groundnut soup, fish stew, or meat stew. The texture of nandai is dense and slightly sticky, making it a satisfying and filling meal. It is a dish deeply embedded in the culinary heritage of the Ewe people, representing their agricultural bounty and cultural traditions. Its preparation and consumption are often a communal activity, reinforcing social bonds.