Ingredients

  • Ayoyo leaves
  • Salt Peter (Potassium nitrate)
  • Powdered Fish
  • Powdered Okro
  • Dawadawa
  • Pepper
  • Onions
  • Fish seasoning
  • All purpose spices
  • Meat (Beef)
  • Palm oil
  • Tomatoes
  • Salmon
  • Herrings
  • Cassava flour
  • Corn flour

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Method

  • Chop the ayoyo leaves into smaller sizes
  • Boil water, add chopped onion, powdered fish, powdered okro and dawadawa.
  • After 5 minutes add ayoyo leaves and salt peter
  • Don't cover, stir continuously until ingredients become very soft.
  • Add salt and seasoning. Allow to simmer for 3 minutes and soup is ready.
  • Cut meat into desirable sizes. Wash and put meat in big saucepan over moderate heat.
  • Blend onion, ginger, garlic and add to meat.
  • Add salt and seasoning and cover meat to steam for 5-10 minutes.
  • Heat pan over medium high heat until hot and then add the olive oil. then add the chicken.
  • Fry on one side until browned and then flip.
  • Brown the second side and then transfer the meat to a bowl.
  • Add chopped onion and garlic and saute until tender and starting to brown.
  • Add grinded pepper, tomato puree and stir intermintently.
  • Wash salmon and herrings. Then add to stew.
  • After 6-10 minutes, add  spices and allow to cook.
  • Taste for salt and add some chopped onions.
  • Finally add fried meat and allow to simmer for 3 minutes.
  • Fetch some corn flour and add cold water. Then mix thoroughly to form a solution.
  • Boil  enough water and add corn flour to cook for 5-10 minutes.
  • Fetch some of the solution into a separate bowl.
  • Mix dry corn dough and cassava dough and Add mixture bit by bit to the boiling corn dough and stir thoroughly to prevent any lumps.
  • Add the corn dough solution you fetched aside to the Tuo Zaafi to make it soft and stir.
  • After 15-20 minutes of stirring the Tuo Zaafi, you turn of the heat.
  • Serve Tuo Zaafi with stew and soup.