Tuo Zaafi (Ghana - Northern millet porridge with soup)
A recipe from Kenya.
🇰🇪 KenyadairyFreeglutenFreenutFree
Nutrition (per serving)
600Calories
35 gProtein
8 gSugar
1200 mgSalt
Ingredients
- 500g for zaafi Millet or corn flour
- 400g for slimy soup Ayoyo leaves (jute)
- 600g Beef or goat
- 200g Dried fish
- fermented locust bean Dawadawa
- base Pepper & onions
Method
- Prepare zaafi: boil water, add flour gradually while stirring vigorously to avoid lumps, cook on low heat for 20-30 mins until thick and stretchy—knead with wooden paddle for smooth texture.
- For ayoyo soup: pound or blend jute leaves into paste.
- Cook meat and dried fish in spiced water until tender (1 hour), reserve stock.
- Fry onions and pepper in oil, add dawadawa for umami, cook 10 mins.
- Add meat stock and ayoyo paste; simmer 30 mins for slimy consistency.
- Serve zaafi balls in ayoyo soup—Dagbon traditional meal.
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