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