Kraakyeaweesu. Photo Credit: Ghanalingo.com
Kraakyeaweesu, Aweesu, Akpiti, Atsifufui, Kaklo, or Bamfo bese is a traditional Ghanaian snack with a name that holds significant cultural meaning. The term “Kraakyeaweesu” directly translates to “a gentleman eats to the point of tears,” reflecting the irresistible nature of this delicacy. Renowned for its simple but rich flavors, this snack has gained widespread popularity in southern Ghana, known to be irresistible to such an extent that it leaves one yearning for more. This article explores the origins, preparation, and the popularity of Kraakyeaweesu, a treat that has stood the test of time in Ghanaian culinary traditions.
As a popular snack in southern Ghana, Kraakyeaweesu is known by various names depending on the local language. In the Akan society, the Asantes often refer to it as “Aweesu,” a shortened form of the Fante name “Kraakyeaweesu.” In the Breman area and its surroundings in the Central Region, as well as among the Akuapems in the Eastern Region, it is known as “Bamfo Bese.” The term “Bamfo” derives from “band,” as in a musical or singing group, combined with the Akan plural suffix “-fo.” “Bese” translates to “cola nut”. The name “Bamfo Bese” originated from the practice of musical bands frequently eating kraakyeaweesu after taking breaks. Among the Ga people, the snack is known as “Akpiti,” while the Dangme people, whose dialect is closely related to Ga, call it “Kaklo.” In the Volta Region, the Ewe people refer to it as “Atsifufui.”
Despite the various names it goes by, the preparation of Kraakyeaweesu follows a common method. The key ingredients are corn flour, boiled water, and nutmeg. The process begins by dividing the corn flour into two portions. The first portion is mixed with boiling water and stirred until it forms a consistency similar to banku. The second portion of corn flour is then added to this mixture to create a smooth, unified batter. Nutmeg is incorporated to enhance the flavor. The mixture is thoroughly combined, shaped into cylindrical forms, and then deep-fried until golden brown.
In some cultures, roasted groundnuts are added to the final mixture before frying, while others may incorporate ingredients such as milk, honey, sugar, or vanilla for added sweetness. Kraakyeaweesu, Aweesu, Akpiti, Atsifufui, Kaklo, or Bamfo bese, is commonly enjoyed with porridge. Like many Ghanaian snacks, it can also be paired with various other liquid foods.
Despite its status as a cherished Ghanaian street food, Kraakyeaweesu is gradually becoming less common. Unlike other popular street snacks such as atwemor, koose, bread, Ghanaian chips, and bofrot, which are widely available, Kraakyeaweesu is now prepared and sold by only a few vendors. This decline in availability reflects a shift in street food trends and emphasizes the need to preserve and celebrate traditional delicacies like Kraakyeaweesu.
Author: Ebenezer Kobinah Offen
Editor: Ama Gyesiwaa Quansah
