Ghanaian

Tuo Zaafi with Ayoyo Soup

A comforting Northern Ghanaian meal of smooth, stretchy maize-and-cassava tuo zaafi served with green, slippery ayoyo soup. The soup is seasoned with dawadawa, pepper, onion, and smoked fish for the familiar earthy depth.

Ingredients

• Fine maize flour1 cup
• Cassava flour1/2 cup
• Water for tuo zaafi2 1/2 cups
• Salt1 tsp, divided
• Fresh ayoyo leaves, tender stems removed and chopped4 cups packed
• Water or light fish stock for soup2 cups
• Food-grade potash or kanwa1 small pinch
• Onion1 small
• Scotch bonnet pepper1
• Ground dawadawa1 tbsp
• Smoked fish, bones removed and flaked3/4 cup
• Dried shrimp powder1 tbsp
• Okra, finely chopped2 small

Method

1. Rinse the ayoyo leaves well, drain them, remove any tough stems, and chop the leaves finely.
2. Blend or grind the onion and Scotch bonnet with a splash of water until fairly smooth.
3. Bring 2 cups water or light fish stock to a boil in a saucepan, then add the small pinch of kanwa.
4. Add the chopped ayoyo leaves and chopped okra, and boil uncovered for 3 to 5 minutes until the leaves soften and turn deep green.
5. Beat the leaves vigorously in the pot with a wooden whisk, local soup broom, or sturdy spoon until the soup becomes slippery and draws when lifted.
6. Stir in the blended onion and pepper, ground dawadawa, dried shrimp powder, flaked smoked fish, and 1/2 tsp salt.
7. Simmer the ayoyo soup gently for 6 to 8 minutes, stirring often, then taste and adjust salt; keep it warm without overcooking the greens.
8. For the tuo zaafi, whisk 1/3 cup of the maize flour with 1 cup cold water to make a smooth slurry.
9. Bring the remaining 1 1/2 cups water and 1/2 tsp salt to a boil in a heavy pot.
10. Stir the maize slurry into the boiling water and cook for 3 to 4 minutes, stirring constantly, until it becomes a smooth light porridge.
11. Lower the heat and gradually sprinkle in the remaining maize flour and the cassava flour while stirring strongly with a wooden paddle.
12. Continue turning and pressing the mixture against the side of the pot for 6 to 8 minutes, adding a few spoonfuls of hot water only if it becomes too stiff before the flour cooks through.
13. When the tuo zaafi is smooth, thick, stretchy, and pulling away from the pot, remove it from the heat.
14. Wet a small bowl or ladle with water and shape the tuo zaafi into two rounded portions.
15. Serve each portion hot with ayoyo soup spooned around or over it, making sure each bowl gets smoked fish and plenty of green soup.

Common questions