Entree: Ghana – Ghanaian Street Food – Tuo Zaafi (firm cornmeal porridge with jute leaf soup)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- Tuo (corn porridge)
- 6 cups (1.42 L) water
- 2 cups (250 g) fine cornmeal (white or yellow maize flour)
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) vegetable oil (optional)
- Ayoyo (jute-leaf) soup
- 6 cups (packed) fresh jute leaves (ayoyo) or 10 oz (280 g) frozen jute leaves, chopped
- 1 lb (450 g) goat meat or beef, cut into 1-inch pieces
- 8 oz (225 g) smoked fish, deboned and flaked
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 g)
- 2-3 Scotch bonnet or habanero peppers, whole or chopped to taste
- 1/2 cup (120 ml) palm oil or 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) tomato paste (optional)
- 2 cups (480 ml) water or beef/fish stock (plus more as needed)
- 1-2 Maggi bouillon cubes or 1-2 tsp (5-10 g) bouillon powder (optional)
- 1 tsp (5 g) ground black pepper
- Salt to taste

Instructions

1. Prepare the meat: In a medium pot, add the goat/beef pieces, 1 cup (240 ml) water, half the chopped onion, and a pinch of salt. Bring to a boil, reduce heat, and simmer 30–40 minutes until tender; reserve the cooking liquid (about 1–2 cups / 240–480 ml).
2. Make the tuo: In a heavy saucepan, bring 5 cups (1.18 L) water to a boil with 1/2 tsp (3 g) salt. Reduce heat to low. Gradually sprinkle the cornmeal into the boiling water, stirring constantly with a wooden spoon to avoid lumps. Add the remaining 1 cup (240 ml) water as needed to reach a thick, smooth consistency. Cook, stirring and pressing the mixture, about 10–12 minutes, until it forms a firm, elastic mass. Stir in 1 tbsp (15 ml) oil for sheen if desired. Keep warm.
3. Start the ayoyo soup base: In a separate saucepan or the pot used for the meat, heat 1/2 cup (120 ml) palm oil or 2 tbsp (30 ml) vegetable oil over medium heat. Add the remaining chopped onion and sauté until translucent. Add the tomato paste (if using) and chopped tomatoes; cook 5 minutes until softened.
4. Add greens and seasonings: Add the chopped jute leaves (ayoyo) and the whole or chopped Scotch bonnet peppers to the pan with 1–2 cups (240–480 ml) reserved meat cooking liquid or stock. Bring to a gentle simmer and cook 10–15 minutes until the jute leaves are soft and the soup is slightly viscous. Stir occasionally.
5. Finish the soup: Stir in the flaked smoked fish, cooked meat pieces, bouillon cube (if using), ground black pepper, and salt to taste. Simmer 5–8 more minutes to meld flavors. Adjust consistency with extra water or stock if the soup is too thick.
6. Serve: Shape portions of tuo by wetting a bowl and turning the firm porridge out into rounds or use hands to form balls. Place on plates and ladle hot ayoyo soup over or beside the tuo. Eat with hands, pinching off pieces of tuo and dipping into the soup.