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Make tuo zaafi and ayoyo soup like an indigene

TZ may look like thickened corn porridge. It is amazing how Northern cooks, most of them women, stir their Tuo Zaafi mixture with such dexterity so the final product comes out with no lumps.

Unlike in the southern part of Ghana, where popular staple foods include yam, cassava and plantain, Northern Ghana relies mainly on foods made from corn, millet and sorghum.

One of the most popular dishes in all three Northern regions is Tuo Zaafi. Tou Zaafi is the softer distant cousin of Banku. Fondly called TZ, this ball of soft, delicious swallows is made from pure corn flour.

To the untrained eye, TZ may look like thickened corn porridge. It is amazing how Northern cooks, most of them women, stir their Tuo Zaafi mixture with such dexterity so the final product comes out with no lumps at all.

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When it is ready, TZ can be served with a variety of soups. To get the best out of your TZ however, you need your Ayoyo soup. Ayoyo soup is a recipe from Northern Ghana made from ayoyo leaves. Ayoyo is a leafy vegetable that is used in preparing both stews and soups. It has a dark green, slippery feel.

Rumour has it that the people of Northern Ghana get their vitality from the nourishing goodness of ayoyo and other leafy vegetables. The only way we will know if this is true is to try the sumptuous goodness of Tuo Zaafi and Ayoyo soup.

Fun fact: Zaafi is the Hausa word for ‘hot’. It is a sin to eat cold Tuo Zaafi! It should always be served hot for optimum pleasure. Do not be intimidated by the artistry that is needed in preparing a lump-free Tuo Zaafi. Your faithful guide Efie Aduane Series, is more than eager to make the learning experience a pleasurable one. Get your ayoyo and corn flour, and let’s get cooking.

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