Tuo zaafi
TZ
A smooth northern Ghanaian maize or millet dough served with leafy soups and stews.
About this dish
A smooth northern Ghanaian maize or millet dough served with leafy soups and stews. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Northern Ghana tuo zaafi
- 300 g fine white maize flour (not cornstarch)
- 100 g commercially processed edible cassava flour (not tapioca starch)
- 1 L water, plus 100-200 ml as needed
Serve
- 1 L prepared ayoyo soup with stew
- 1
Use 300 g fine white maize flour (not cornstarch); 100 g commercially processed edible cassava flour (not tapioca starch); 1 L water, plus 100-200 ml as needed. Mix 70 g maize flour with 250 ml water to a smooth slurry. Bring remaining 750 ml water to a boil and whisk in slurry. Whisk starting flour into cold water to remove lumps before adding to boiling liquid.
- 2
Simmer 5 minutes, then lower heat. Mix remaining maize flour with cassava flour and add gradually while stirring firmly with a sturdy wooden spoon. Mix remaining flours evenly, add in small portions and beat each time.
- 3
Beat continuously, adding small splashes of boiling water if too stiff. Cover between stirring periods and cook 15-20 minutes until smooth, elastic and fully cooked according to the product directions. Scrape base over low heat, add small boiling-water splashes only if needed and meet the cassava product directions.
- 4
Serve: 1 L prepared ayoyo soup with stew. Portion into warm bowls or shape with a wet scoop. Serve with hot ayoyo soup and stew. Cool enough to shape safely with a wet scoop and serve prepared soup and stew separately.
Note
Use maize flour, not the ingredient called cornflour/cornstarch in some countries. Use food-grade processed cassava flour, not raw root. This recipe covers the swallow; soup and stew are prepared accompaniments.