Delicious Tuo Zaafi Recipe

Editorial

Over the years tuo zaafi has become one of the most sought-after in the whole country.

4.50 from 2 votes

Prep Time 20

Cook Time 15

Course Main Course

Cuisine Ghanaian

Servings

Calories 202 kcal

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

Pour some corn flour into cooking pot and add water.
Mix thoroughly to form a uniform solution.
Boil enough water and add corn flour to cook for 5 – 10 minutes.
Fetch some of the solution made earlier into a separate bown.
Mix dry corn dough and cassava dough and add mixture to the boiling corn bit by bit.
Stir continuously and thouroughly to avoid lumps.
Add the corn dough solution you fetched (step 4) to the Tuo Zaafi to make it soft and stir.
Turn off heat after 15 minutes of stiring.
Serve Zaafi with stew and soup.

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Calories: 202kcal

Keyword ayoyo soup, tuo zaafi

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