“Tuo Zaafi” (often simply referred to as “TZ”) is a cherished dish originating from the northern region of Ghana. It is widely enjoyed across the country and also in some other West African nations. The dish consists of a smooth, stretchy dough (the “Tuo”) typically served with a soup, which is often quite spicy and may contain meat, fish, and vegetables.
Ingredients:
For Tuo Zaafi (the dough):
2 cups of corn flour (you may also find special Tuo Zaafi flour in some locations)
1 cup of cassava flour
Water
A pinch of salt
For Ayoyo Soup:
1 cup of dried or fresh ayoyo leaves (also known as jute leaves; you can substitute spinach or molokhia)
4 medium tomatoes, blended
1 medium onion, chopped
3 cloves of garlic, minced
1 inch of ginger, minced
2 Scotch bonnet peppers, minced (adjust to taste)
2 tablespoons of shea butter or substitute with other cooking oil
1 smoked or dried fish, deboned and broken into pieces
Meat (beef, goat, or chicken), optional
2 tablespoons of dried okra powder (optional, for added viscosity)
Salt and pepper to taste
Instructions:
Preparing the Tuo Zaafi:
Boil Water: In a pot, bring water to a boil. Add a pinch of salt.
Mix Flour: In a separate bowl, mix the corn flour and cassava flour with cold water to form a smooth, thick paste.
Cook Flour Mixture: Add the paste to the boiling water, stirring continuously to avoid lumps, until it becomes stretchy and smooth. It should be elastic and somewhat stiffer than typical dough. Allow it to cook thoroughly, stirring often.
Set Aside: Once the dough is well-cooked and stretchy, cover it and set it aside to keep warm.
Preparing the Ayoyo Soup:
Prepare Ayoyo: If using dried ayoyo, soak in warm water until it becomes soft. If using fresh leaves, blanch them quickly in hot water. In either case, blend the leaves into a smooth paste and set aside.
Cook Meat: If using meat, season with salt, pepper, and a bit of minced ginger and garlic. Cook in a pot until browned and set aside.
Sauté Vegetables: In a pot, melt the shea butter and sauté onions, garlic, ginger, and peppers until the onions are translucent and the mixture is fragrant.
Add Tomatoes: Add blended tomatoes to the pot and cook for an additional 5-10 minutes until the mixture thickens slightly.
Add Ayoyo: Add the blended ayoyo leaves and continue to cook for a few minutes.
Add Fish and Meat: Add smoked fish and cooked meat to the soup, allowing it to simmer and absorb the flavors.
Add Okra Powder: If you’re using dried okra powder, mix it with a bit of water to form a paste, then add it to the soup, stirring until it’s well integrated.
Season: Adjust with salt and pepper and let it simmer for a few more minutes.
To Serve:
Portion the Tuo Zaafi: With wet hands, form the Tuo Zaafi into serving-sized balls and place them in individual serving bowls.
Ladle Soup: Pour the ayoyo soup over or beside the Tuo Zaafi.
Serve Hot: This dish is best enjoyed hot and is often eaten with hands.
Enjoy your Tuo Zaafi and Ayoyo Soup! This nourishing meal offers a genuine taste of northern Ghanaian cuisine. Adjust the spiciness to your liking, and feel free to explore other traditional soups to pair with the Tuo Zaafi.
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