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Tamale (Dagbani: [ˈtamali]) is the capital city of the Northern Region of Ghana. It is Ghana's third largest city, with a population of 371,351 people (as of 2010). [2]: 67 The city has been ranked as the fastest-growing city in West Africa. [4] Tamale is located in the Kingdom of Dagbon, Ghana's oldest Kingdom. [5]
Tamale is an anglicized version of the Spanish word tamal (plural: tamales). [2] Tamal comes from the Nahuatl tamalli. [3] The English "tamale" is a back-formation from tamales, with English speakers applying English pluralization rules, and thus interpreting the -e-as part of the stem, rather than part of the plural suffix-es. [4]
Corunda. Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema) and red salsa. Unlike typical tamales, they do not always have a filling. They are usually made using corn masa ...
The Tamale Central Market, located in the heart of Tamale, Ghana, is the largest market in northern Ghana. It serves as a hub of commerce and cultural exchange, attracting traders and visitors from all across Ghana. The market offers a wide variety of goods, including traditional crafts, clothing, and local cuisine.
Carne adobada, adobo marinated preserved beef or pork. Pulique, yet another kind of meat and vegetable stew. Suban-ik, chicken and pork stewed in a red sauce inside mashan leaves, often prepared for special occasions. Enchiladas, tostadas (fried tortillas) stacked with ground beef and vegetables, typically including beets.
The University for Development Studies, Tamale was established in 1992 as a multi-campus institution. It is the fifth public university to be established in Ghana. This deviates from the usual practice of having universities with central campuses and administrations. It was created with the four northern regions of the country in mind.
A hot tamale is a traditional dish native to the Mississippi Delta made of meat stuffed in cornmeal, wrapped in a corn husk, and simmered or boiled in a spiced brine. [1] Hot tamales are smaller than the tamales found in Hispanic America and their recipes vary significantly from chef to chef. The most common meat is ground beef or pork, but ...
Pasteles (Spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.