Di3huo, also known as tuo zaafi or saabo3, is a well-liked staple in Ghana. The three northern regions are where it is most prevalent.
Cooked maize dough, some dry cassava dough, and saltless water make up the dish. Traditionally, millet or corn dough is used to make it.
Despite the fact that the dish is typically served for dinner, some individuals choose to eat it during breakfast or lunch.
Today on FoodWiki, I’ll demonstrate how simple it is to make Tuo Zaafi and Ayoyo Soup at home.
AYOYO LEAVES: ORIGIN, BENEFITS, AND HISTORY
The Ayoyo leaf, also known as the Jute Mallow, is a wonderful leaf that is indigenous to Ghana and other nations in Africa. Jews, Jute Mallow, Egyptian Spinach, or bush are all referred as locally as “ayoyo.”
It is a very nutrient-dense leaf that is high in calcium, protein, riboflavin, iron, folate, and fiber.It is a green leafy vegetable that can be eaten and is frequently made into a delightful slimy soup.
Ayoyo leaves Salt Peter (potassium nitrate) are the ingredients.
Particle Fish
Okro Dawadawa in powder
Pepper Onions
seafood seasoning
a variety of spices
Beef meat
oil from palm
Tomatoes
Salmon Herrings
Cassava starch
corn meal
Step by step of preparing ayoyo soup
1.First, mince the ayoyo leaves into smaller pieces.
2. Bring water to a boil and add chopped onion, fish, okro, and dawadawa in powder form.
3. After five minutes, add saltpeter and ayoyo leaves.
4. Continue stirring without stopping until the ingredients are very soft.
5. Include spice and salt.
6. The soup is finished after 2 minutes of simmering.
7. Slice meat into appropriate portions.
8. Wash the meat, then place it in a large pan over medium heat.
9. Blend the beef with the onion, ginger, and garlic.
10. Season the meat with salt and pepper, cover it, and steam it for 10 minutes.
11. Add the olive oil to the heated pan after heating it to a high temperature. next include the chicken.
12. Cook until golden on one side before flipping.
13. After browning the meat on the second side, place it in a bowl.
14. Stir in the minced onion and garlic, and cook until the vegetables are soft and beginning to brown.
15. Add ground pepper and tomato puree and continuously stir.
16. Clean the herring and salmon. the stew after that.
17. Add spices and let them cook for a further 6 to 10 minutes.
18. Add some chopped garlic and taste for salt
19. Add the fried meat at the very end and boil for 3 minutes.
STEP BY STEP TUO ZAFI PREPARATION
1. Bring some corn flour, then mix with some cold water.
2. Next, properly combine to create a solution.
3. Bring to a boil some water, then add the cornmeal and cook for 10 minutes.
4. Retrieve some of the remedy into a different bowl.
5. Combine the dry corn flour and cassava flour, then add the mixture to the boiling corn flour while stirring constantly to avoid lumps.
6. To soften the Tuo Zaafi, add the corn bread solution you had set aside and mix.
7.After stirring the Tuo Zaafi for 15 minutes, turn off the heat.
Enjoy eating Tuo Zaafi with soup and stew.
