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Tuo Zaafi
Ghana
The food of the North, eaten by all communities. TZ, as it is commonly called, fuels the farmers of the Sahel.
Northern Ghanaian stiff porridge — millet or maize porridge cooked until very thick, served with ayoyo jute leaf soup. The staple of Northern Ghana.
Prep
10 mins
Cook
30 mins
Difficulty
Easy
Calories
335 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gmillet or maize flour
1Lwater
1 tspsalt
ayoyo soup or okra soupto serve
Method
1
Bring water to boil. Gradually add millet flour, stirring constantly.
2
Cook 25-30 minutes until very stiff and pulling from the sides.
3
Shape into a mound. Serve with ayoyo or okra soup.
Chef's Tip
Tuo zaafi must be stiffer than porridge — it should hold its shape when moulded.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.