Tuo Zaafi is similar to banku, although it is quite soft and less sticky, and is made by cooking the corn dough and adding a little cassava.
How To Prepare Tuo Zaafi In Ghana
Tuo Zaafi, also known as diehuo, is a popular local Ghanaian dish commonly consumed in the Northern parts of Ghana.
In this guide, I am going to show you
- The ingredients to prepare tuo zaafi
- Ayoyo stew ingredients
- How to prepare tuo zaafi
- And many more.
Follow the steps to get your Tuo Zaafi prepared. Kindly leave any questions in the comment box below.
INGREDIENTS
Ayoyo leaves
Salt peter (potassium nitrate
Salt
Okro (powdered)
Dawadawa
Pepper
Onions
Seasoning
Fish seasoning
Spices
Tomatoes
Tomato puree
Fish (salmon, herrings)
Cassava flour
Corn flour
INSTRUCTIONS
Steps to prepare ayoyo soup
Chop the ayoyo leaves into smaller pieces.
Chop onion into smaller sizes.
Cut meat into preferable sizes, wash and put into a cooking pot
Boil water under high heat
Add chopped onion, powdered fish, powdered okro and dawadawa
After 5 to 7 minutes, add ayoyo leaves and salt peter (kawu)
Stir continuously until it ingredients becomes very soft. (do not cover)
Blend onions, ginger, garlic and add to meat
Simmer the chopped meat over medium heat
Add salt and seasoning and cover. Steam for about 10 minutes
Heat saucepan over medium heat until hot and add vegetable oil.
Add the chicken if any
Fry until all sides are equally brown
Transfer it into a bowl and set aside
Add chopped onion and garlic to the oil and stir until tender and starting to brown.
Add grinded pepper, tomato puree and stir intermittently
Wash salmon and herrings and add to the stew
Add all spices after 10 minutes and allow to cook.
Add salt to taste
Add chopped onions
Add fried meat (chicken) and allow to simmer for 5 minutes
Steps to prepare Tuo Zaafi
Pour some cornflour into the cooking pot and add water.
Mix thoroughly to form a uniform solution.
Boil enough water and add cornflour to cook for 5 – 10 minutes.
Fetch some of the solutions made earlier into a separate bowl.
Mix dry corn dough and cassava dough and add the mixture to the boiling corn bit by bit.
Stir continuously and thoroughly to avoid lumps.
Add the corn dough solution you fetched (step 4) to the Tuo Zaafi to make it soft and stir.
Turn off the heat after 15 minutes of stirring.
Serve Zaafi with stew and soup.