Tuo Zaafi and Ayoyo Soup& stew

Tuo Zaafi popularly known as TZ is a dish coming from the Northern part of the country Ghana.

It is also popular among the Hausa tribe. It is now a delicacy for all tribes because it tastes so good. Personally, I eat it every Sunday for lunch although I am from the coastal areas of Ghana. The dish is in 3 portions. The soup , the stew and the Tuo Zaafi

The Ingredients:

The Soup

·         Ayoyo leaves – 1 bunch

·         Salt Petre – a pinch

·         Powdered Fish

·         Powdered Okro(dry)

·         Dawadawa

·         Pepper(dried/powdered)

·         4 Medium Onions

·         spice or stock cubes


The Stew

·         500g Meat

·         250ml Palm oil

·         4 medium Tomatoes

·         Tuna-1 tin

·         Dawadawa

·         50 g ground Pepper

·         3 Medium Onions

·         spice or stock cubes

·         50g ground ginger


The T.Z (Carbohydrate Part)

·         Cassava flour – half cup – 100g

·         Corn flour – one and half cup – 300g



Method (Soup)

  1. Chop the ayoyo leaves into small sizes.
  2. Place water on high heat and bring to boil.
  3. Reduce fire to medium heat and add chopped onion, powdered fish, powdered okro and the dawadawa.
  4. Leave to boil on medium heat for about 15 minutes.
  5. Add the chopped ayoyo and the salt petre.
  6. Leave to boil for about 10 minutes. When you see foaming on the surface of the soup, stir to prevent it from rising. Continue this till the foaming stops.
  7. When the foaming stops, the soup is cooked. Add salt, spice or cubes to obtain desired taste.

Method (Stew)

  1. Cut meat into desired sizes and place in a saucepan.
  2. Add some chopped onions, ginger, spice and salt. Sweat meat for about 25
  3. Add pepper and tomatoes and stir. Allow to cook for 10 minutes.
  4. Reduce to low heat and add palm oil. Allow to cook for 10 minutes.
  5. Add the fish and tuna. Leave to simmer for 10 minutes.

Method (T.Z)

  1. Pour water in the deep pan about ¾ the pan and allow to boil.
  2. Pour 50 g of corn flour into cold water and stir thoroughly.
  3. Reduce to medium heat, add the corn flour mixture to water on fire and stir thoroughly.
  4. Cover the saucepan and allow to boil.
  5. Take a mixing bowl and fetch 1/3 of the hot mixture into it.
  6. Take another bowl and mix in the rest of the corn flour and the cassava flour.
  7. When the solution in the pan is boiling, add the mixed flour gradually and stir continuously. The stirring should be continuous to avoid developing lumps.
  8. Add the solution you fetched out if the texture of the tuo zaafi is not soft enough for you. Continue to stir the mixture.
  9. After 25 minutes of stirring, the tuo zaafi is ready.
  10. Serve with the soup and stew together.

Yummy its ready for consumption. stay glued for more recipes this and every Wednesday. cheerio. it has been your girl, lady Elolo. xoxo!!!!


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