Entree: Ghana – Accra & Coastal Ghana – Tuo Zaafi (Thick Ghanaian maize-and-millet dough served with a green jute-leaf and okra stew with protein)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 cups (250 g) cornmeal (maize flour)
- 1 cup (120 g) millet flour
- 6 cups (1.4 L) water for porridge
- 1 tsp (5 g) salt for porridge
- 1 tbsp (15 ml) vegetable oil for porridge
- 1 lb (454 g) stewing beef, trimmed and cut into 1-inch pieces
- 4 cups (950 ml) water for stew
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 2 scotch bonnet or habanero peppers, whole or chopped for heat
- 3 tbsp (45 ml) palm oil or vegetable oil
- 8 oz (225 g) fresh jute leaves (ayoyo) or frozen, chopped
- 8 oz (225 g) okra, sliced
- 8 oz (225 g) smoked fish, cleaned and flaked
- 2 bouillon cubes
- 2 tbsp (10 g) ground crayfish (optional)
- Salt to taste

Instructions

1. Brown the beef: heat 1 tbsp (15 ml) of the oil in a pot over medium-high heat. Add the beef and brown on all sides, about 6–8 minutes. Add chopped onion and sauté until translucent.
2. Add the chopped tomatoes, scotch bonnet peppers, 4 cups (950 ml) water, and bouillon cubes to the beef. Bring to a boil, then reduce heat and simmer until beef is tender, about 45–60 minutes. Skim foam as needed.
3. When beef is nearly done, add the flaked smoked fish and ground crayfish if using. Simmer 5–10 minutes to combine flavors.
4. While the stew simmers, prepare the ayoyo-okra mixture: in a separate saucepan, heat 2 tbsp (30 ml) palm oil over medium heat. Add a small pinch of chopped onion if desired, then add the chopped jute leaves and sliced okra. Cook briefly, stirring, then add 1 cup (240 ml) water and simmer gently 8–12 minutes until the leaves and okra are tender and the mixture is slightly viscous.
5. Combine: ladle some of the beef broth into the ayoyo-okra pan (about 1–2 cups / 240–475 ml) and stir to marry flavors. Adjust salt and heat; keep warm on low.
6. Make the Tuo Zaafi dough: bring 6 cups (1.4 L) water and 1 tsp (5 g) salt to a boil in a heavy saucepan. Gradually whisk in the cornmeal and millet flour mixture a little at a time to prevent lumps. Reduce heat to low and cook, stirring constantly, until the mixture becomes thick and pulls away from the sides of the pan, about 10–12 minutes. Stir in 1 tbsp (15 ml) vegetable oil to smooth the dough.
7. Form the porridge into balls or mound on plates. Serve each portion topped with generous spoonfuls of the ayoyo-okra stew and beef-smoked fish broth. Offer extra hot pepper or shredded vegetables on the side.