Entree: Ghana – Northern Ghana – Tuo Zaafi (Thick Northern Ghanaian maize and millet porridge served with a spicy tomato, pepper, and leafy-vegetable stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 2 cups (240 g) fine white cornmeal (maize flour)
- 1/2 cup (60 g) millet flour
- 6 cups (1.4 L) water for porridge
- 1 tsp (6 g) salt for porridge
- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh grated ginger
- 3 medium tomatoes, chopped, about 12 oz (340 g) or 1 can (14 oz / 400 g) chopped tomatoes
- 2 tbsp (30 g) tomato paste
- 2–3 hot peppers (scotch bonnet or habanero), chopped, to taste
- 2 cups (160 g) chopped leafy greens (spinach, jute/ayoyo, or cocoyam leaves)
- 2 cups (480 ml) beef stock or water
- 1 bouillon cube (optional)
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (32 g) natural peanut butter (optional, for a groundnut-style variation)

Instructions

1. Make the porridge (tuo): bring 6 cups (1.4 L) water to a boil in a heavy saucepan. In a bowl whisk the cornmeal and millet flour with 1 cup (240 ml) cold water to form a smooth slurry.
2. When the water is boiling, reduce to medium and slowly pour in the slurry, whisking constantly to avoid lumps. Add 1 tsp salt and continue to cook, stirring and folding, until the mixture thickens and pulls away from the sides, about 10–12 minutes. Cover and let steam on very low for 5 minutes; the consistency should be firm and moldable.
3. While the porridge cooks, brown the beef: heat oil in a pot over medium-high heat, add beef and brown on all sides, about 6–8 minutes. Remove beef and set aside.
4. In the same pot add chopped onion, garlic, and ginger; sauté until translucent, about 4–5 minutes. Stir in chopped tomatoes and tomato paste, cooking until the tomato breaks down, about 6–8 minutes.
5. Return the browned beef to the pot, add beef stock (or water) and bouillon if using, bring to a simmer, cover, and cook until beef is tender, about 30–40 minutes.
6. When beef is tender, stir in chopped hot peppers and leafy greens; simmer until greens are wilted and flavors meld, about 5–7 minutes. If using peanut butter, whisk it with a small amount of hot stew liquid to dissolve, then stir into the stew to thicken and enrich. Adjust salt to taste.
7. To serve, mold spoonfuls of the tuo zaafi onto plates or wrap in a clean kitchen cloth and form into balls. Tear pieces of porridge by hand, dip into the hot stew, and enjoy.