African Recipes

How to prepare Tuo Zaafi and Ayoyo Soup

3 Mins read

How to prepare Tuo Zaafi and Ayoyo Soup 

Try this Homemade Recipe.

Tuo Zaafi also known as Di3huo is a popular staple in Ghana. It is most common in the three northern regions.

The dish consists of Maize dough with a little dried cassava dough and water without salt. Traditionally, it is prepared with millet or corn dough

The dish is usually eaten for dinner, yet some people like to have it for breakfast or lunch.

In this article, I will teach you how to prepare Tuo Zaafi and Ayoyo Soup at home with ease.

 

ORIGIN, BENEFITS AND HISTORY OF AYOYO LEAVES

The Ayoyo leaf or Jute Mallow is a great leaf that have been native to Ghanaians and other African countries. Ayoyo is the local name for Jews or Jute Mallow, Egyptian Spinach or bush okra.

It’s a highly nutritious leaf rich in calcium, protein, riboflavin, iron, folate and dietary fiber.It is a green leafy edible vegetable which is often prepared into a delicious slimy soup.

 

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RECIPE INGREDIENTS

Ayoyo Soup:

1/2 pound meat of Fish of choice

1/2 cup Oil(Vegetable/Palm)

1 bunch Ayoyo leaves

1/4 teaspoon of Salt peter (potassium nitrate)

2 teaspoon of Okro (powdered)

Pinch of Dawadawa

3 pieces of bonnet or chili pepper

2 medium Onions, chopped divided

1 inch ginger root, chopped

2 cloves of garlic, chopped

Seasoning of choice

Fish seasoning

Spices

2 fresh Tomatoes

2 teaspoons of tomato paste

Fish (salmon, herrings)

Salt to taste

 

Tuo Zaafi:

2 Cups Maize Flour

1/2 Cup Cassava Flour

1 Liter Cold Water

1 Liter Hot Water

 

READ ALSO:   How To Prepare Cassava Flakes

 

DIRECTIONS ON HOW TO PREPARE TUO ZAAFI AND AYOYO SOUP

AYOYO SOUP RECIPE:

Cut meat into sizes, wash and put into a cooking pot

Blend onions, ginger, garlic and pepper  in a blender until smooth.

Pour over meat or fish and place cooking pot on medium heat.( Leave a small amount of the blended mixture)

Add salt and seasonings and allow meat to boil

Wash and chop the ayoyo leaves into smaller pieces into a large bowl

On a separate heat, boil water under high heat

Add chopped onion, powdered fish, powdered okro and dawadawa and cook for about 7 minutes

Place ayoyo leaves and salt peter (kawu) into boiling mixture.

Stir continuously until it ingredients becomes very soft. (do not cover). Set aside

When meat is cooked and soft, heat vegetable oil over medium heat until hot

Add chopped onions, the remaining blended mixture to the oil and stir until tender and soft

Add fresh tomatoes and and tomato paste. Stir intermittently

Pour in your cooked meat or fish

Wash salmon and herrings and add to the stew

Add all spices after 10 minutes and allow to cook.

Adjust salt to taste

 

TUO Zaafi RECIPE:

Separately sieve the flours to ensure that it is nice, smooth and free of lumps.

Mix 1 Cup of Maize flour with 1L of cold water. Cook into a thin porridge. Add boiling water to achieve a thin light porridge as it thickens up.

Now add 1 Cup of Maize flour and vigorously stir to make a smooth dough.

Once nice a smooth, add in 1/2 Cup Cassava flour and mix quickly to incorporate.

Alternate with maize and cassava flour as in steps 3 an 4 until you achieve your require quantity of Tuo.

Add in enough boiling water to soften the tuo. This amount of water depends on the quantity of Tuo and your desired texture. But a very soft Tuo is recommended.

READ ALSO:   How To Prepare African Chicken Stew

Also add in a bit of boiling water, cover the pot and allow the Tuo to steam until well cooked.

Mix it up well into a smooth and soft consistency and serve it directly into your serving bowls or in sandwich bags.

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

How to prepare Tuo Zaafi and Ayoyo Soup 

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 5 grams fat

Ingredients

Ayoyo Soup:
1/2 pound meat of Fish of choice
1/2 cup Oil(Vegetable/Palm)
1 bunch Ayoyo leaves
1/4 teaspoon of Salt peter (potassium nitrate)
2 teaspoon of Okro (powdered)
Pinch of Dawadawa
3 pieces of bonnet or chili pepper
2 medium Onions, chopped divided
1 inch ginger root, chopped
2 cloves of garlic, chopped
Seasoning of choice
Fish seasoning
Spices
2 fresh Tomatoes
2 teaspoons of tomato paste
Fish (salmon, herrings)
Salt to taste
Tuo Zaafi:
2 Cups Maize Flour
1/2 Cup Cassava Flour
1 Liter Cold Water
1 Liter Hot Water

Instructions

  • AYOYO SOUP RECIPE:
  • Cut meat into sizes, wash and put into a cooking pot
  • Blend onions, ginger, garlic and pepper  in a blender until smooth.
  • Pour over meat or fish and place cooking pot on medium heat.( Leave a small amount of the blended mixture)
  • Add salt and seasonings and allow meat to boil
  • Wash and chop the ayoyo leaves into smaller pieces into a large bowl
  • On a separate heat, boil water under high heat
  • Add chopped onion, powdered fish, powdered okro and dawadawa and cook for about 7 minutes
  • Place ayoyo leaves and salt peter (kawu) into boiling mixture.
  • Stir continuously until it ingredients becomes very soft. (do not cover). Set aside
  • When meat is cooked and soft, heat vegetable oil over medium heat until hot
  • Add chopped onions, the remaining blended mixture to the oil and stir until tender and soft
  • Add fresh tomatoes and and tomato paste. Stir intermittently
  • Pour in your cooked meat or fish
  • Wash salmon and herrings and add to the stew
  • Add all spices after 10 minutes and allow to cook.
  • Adjust salt to taste
  • TUO Zaafi RECIPE:
  • Separately sieve the flours to ensure that it is nice, smooth and free of lumps.
  • Mix 1 Cup of Maize flour with 1L of cold water. Cook into a thin porridge. Add boiling water to achieve a thin light porridge as it thickens up.
  • Now add 1 Cup of Maize flour and vigorously stir to make a smooth dough.
  • Once nice a smooth, add in 1/2 Cup Cassava flour and mix quickly to incorporate.
  • Alternate with maize and cassava flour as in steps 3 an 4 until you achieve your require quantity of Tuo.
  • Add in enough boiling water to soften the tuo. This amount of water depends on the quantity of Tuo and your desired texture. But a very soft Tuo is recommended.
  • Also add in a bit of boiling water, cover the pot and allow the Tuo to steam until well cooked.
  • Mix it up well into a smooth and soft consistency and serve it directly into your serving bowls or in sandwich bags.
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