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
· Ayoyo leaves – 1 bunch
· Salt Petre – a pinch
· Powdered Fish
· Powdered Okro(dry)
· 4 Medium Onions
· spice or stock cubes
· 500g Meat
· 250ml Palm oil
· 4 medium Tomatoes
· Tuna-1 tin
· 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
- Chop the ayoyo leaves into small sizes.
- Place water on high heat and bring to boil.
- Reduce fire to medium heat and add chopped onion, powdered fish, powdered okro and the dawadawa.
- Leave to boil on medium heat for about 15 minutes.
- Add the chopped ayoyo and the salt petre.
- 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.
- When the foaming stops, the soup is cooked. Add salt, spice or cubes to obtain desired taste.
- Cut meat into desired sizes and place in a saucepan.
- Add some chopped onions, ginger, spice and salt. Sweat meat for about 25
- Add pepper and tomatoes and stir. Allow to cook for 10 minutes.
- Reduce to low heat and add palm oil. Allow to cook for 10 minutes.
- Add the fish and tuna. Leave to simmer for 10 minutes.
- Pour water in the deep pan about ¾ the pan and allow to boil.
- Pour 50 g of corn flour into cold water and stir thoroughly.
- Reduce to medium heat, add the corn flour mixture to water on fire and stir thoroughly.
- Cover the saucepan and allow to boil.
- Take a mixing bowl and fetch 1/3 of the hot mixture into it.
- Take another bowl and mix in the rest of the corn flour and the cassava flour.
- 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.
- Add the solution you fetched out if the texture of the tuo zaafi is not soft enough for you. Continue to stir the mixture.
- After 25 minutes of stirring, the tuo zaafi is ready.
- 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!!!!