Entree: Ghana – Ashanti – Tuo Zaafi (Firm maize and cassava dough served with a savory green or groundnut soup)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

- 2 cups (480 ml) maize (corn) flour (coarse) for tuozafi
- 1 cup (240 ml) cassava flour (optional, for elasticity)
- 6 cups (1.4 L) water for cooking the dough, plus extra for adjusting
- 1/2 lb (225 g) stewing beef, cut into bite-size cubes
- 2 smoked tilapia, cleaned and deboned, approx. 8 oz (225 g) total
- 8 oz (225 g) fresh jute leaves (ayoyo) or frozen jute leaves, chopped
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1–2 scotch bonnet peppers or habanero, whole or chopped to taste
- 1 tbsp (15 ml) ground crayfish (optional)
- 1 beef or chicken bouillon cube (optional)
- Salt to taste
- Water for cooking the soup as needed

Instructions

1. Prepare the tuozafi dough: bring 4 cups (960 ml) water to a rolling boil in a heavy pot. In a bowl, mix the maize flour and cassava flour with 2 cups (480 ml) cold water to form a smooth slurry. Gradually pour the slurry into the boiling water, stirring constantly with a wooden spoon or whisk to avoid lumps.
2. Reduce heat to medium and continue to stir and mash the mixture against the sides of the pot until it thickens into a firm, smooth dough, about 10–15 minutes. Add small splashes of hot water if too stiff. When the dough is glossy and pulls clean from the pot, shape into balls and keep covered and warm.
3. Make the soup: in a separate pot heat the palm oil over medium heat. Sauté the chopped onion until translucent, then add the chopped tomatoes and scotch bonnet; cook until tomatoes break down, about 5–7 minutes.
4. Add the stewing beef, 2 cups (480 ml) water, and bouillon cube if using. Simmer until the beef is tender, about 30–40 minutes. Add the smoked fish and cook 5 more minutes to meld flavors.
5. Stir in the chopped jute leaves and ground crayfish (if using). Simmer gently until the leaves are fully wilted and the soup is slightly viscous, 5–10 minutes. Season with salt to taste; adjust consistency with water.
6. To serve, place a ball of tuozafi on a plate and ladle the hot ayoyo and fish/beef soup alongside or over the dough. Eat by hand, using the dough to scoop up the soup.