She cleans, sorts, and drains them all at the same time this way.
The final product of the grinding process. The soybeans are now like a thick paste with added water.
Back at her house again, she has put them into her very large bowl. You can see better the consistency of the ground beans.
One of her kettles she will use to squeeze out the milk from the bowl. She will eventually get two kettles full from this amount of soybeans.
Her kettle has been cooking away for a while. Now it it is starting to foam up. This is what it looks like right before she adds the coagulant and water mixture.
She pours in the coagulant.
The setup for this step. Similar to the squeezing out the milk earlier, she now is pressing the curds in another large cotton flour sack. This time it is for the final pressing of the tofu. She scoops from one kettle and then the other to combine them in her sack.
I took all of the photos except the ones I'm in. My husband took this photo of us together. I felt a little like a journalist that day. Camera, pen and paper in hand taking notes. We really enjoyed it. She was very patient with us.
Later she brought me some of the finished tofu. I took photos of it for you to see the final outcome of her hard work. It is very firm and dense. Perfect for using in kebabs on the grill.
The steps you don't see are the preparation of the kebabs. She freezes the tofu, cubes it, then fries it in oil. She then skewers it and adds her seasoning. The seasoning consists of peanut powder (groundnut) from which the oil has been removed, roasted corn (maize) flour, and chili pepper and other seasonings from northern Ghana she tells us. She also adds small pieces of red onion between each piece of tofu. They are very good and spicy.
I hope you enjoyed the little tour. Makes me more thankful for those kebabs! =)
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