LETS COOK THE MOST DELICIOUS GHANAIAN TUO ZAAFI WITH AYOYO SOUP & HAUSA STEW

maize flour

🥗Healthier: whole grain flour

💰Cheaper: rice flour

Whole grain flour adds more nutrients, while rice flour is often less expensive.

fresh ayoyo leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and nutritious, while kale is often more affordable.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner, and canned tuna is budget-friendly.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is usually more cost-effective.

Start by cooking proteins: goat meat, cow intestines, and cow meat in a pot.

Season proteins with blended garlic, ginger, onions, seasoning powder, and salt.

Add a little water and cover to cook until the meat is soft, about 30 minutes total.

Blend a pepper mix of fresh tomatoes, 1 medium onion, pepper, garlic, and ginger.

Heat palm oil in a pot until it smells good.

Add chopped onions and sauté for about 2 minutes.

Stir in the blended pepper mix and cook for 10-20 minutes until well incorporated.

Add frozen tomato paste and allow it to thaw for 5 minutes before mixing in.

Add the cooked proteins to the stew, adjusting seasoning with more seasoning powder and salt to taste.

Cover and cook on low medium heat for 10-15 minutes until the stew is ready.

Boil water in a separate pot for Tuo Zaafi.

Sift corn flour and set aside.

Sift corn flour with cassava flour in a bowl.

Add sifted corn flour to boiling water, stirring continuously to avoid lumps until smooth.

Cooking Techniques

Equipment Needed

Spice Level: