Atadwe Milk (Tigernut Pudding)

Naturally sweet, creamy tigernut and jasmine rice pudding with nutmeg and caramel

Estimated Cost GH₵ 18.00 per serving

Prep & Cook ⏱ 25 mins 10m prep • 15m cook

Difficulty Medium Home kitchen

Servings

GH₵ 36.00

🇬🇭 Cultural Story & Culinary Context

"Tigernuts (earth almonds) are indigenous to Africa. Ground with jasmine rice and strained through cloth, the milk is gently heated until it naturally thickens into a caramel-scented pudding."

— Chef Eric Adjepong, Ghana to the World

🛒 Ingredients Checklist

• For 2 servings

Pudding

soaked & pureed Tigernuts & jasmine rice ~GH₵ 16.00
caramel syrup Sugar & warm water ~GH₵ 4.00
dash Nutmeg & vanilla ~GH₵ 2.00
splash Evaporated milk ~GH₵ 4.00

Market Total: GH₵ 36.00

Preparation & Cooking Steps

Follow Chef Adjepong's exact techniques for authentic flavor

4 Steps

Extract Milk

Blend soaked tigernuts and rice with water; squeeze through cheesecloth to extract milk.

Simmer

Heat tigernut milk in saucepan over medium-low, whisking constantly until thick, 10 mins.

Fold Caramel

Stir in caramel syrup, nutmeg, and evaporated milk.

Serve

Serve warm or chilled in glasses.

🥣

Enjoy your breakfast! Serve warm and take a moment to savor Ghanaian morning heritage.

GH₵ 32.00 ⏱ 35m

Boiled Yam with Garden Egg Stew

Steamed puna yam accompanied by a rich, earthy African garden egg and smoked fish stew

GH₵ 18.00 ⏱ 5m

Crusty Tea Bread with Blue Band & Sardines

Crusty Ghanaian tea bread spread with salted margarine and loaded with spicy sardines