A firm, smooth mound of corn dough served with a slippery, mucilaginous ayoyo (jute leaf) soup — the staple comfort food of northern Ghana.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash or deep bowl
Garnishes: dawadawa, ground pepper
Accompaniments: ayoyo soup, okro soup
Instructions
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1
Make a thin slurry with 1 cup corn flour and 1 cup water. Boil remaining water and pour slurry in, stirring.
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2
Gradually add remaining corn flour, stirring vigorously with a wooden stick until very thick and smooth.
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3
Cover and steam for 5 minutes. Mould into balls using a wet bowl.
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4
For soup: wash ayoyo leaves. Boil with onion, tomatoes, dawadawa, and pepper for 15 minutes.
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5
Season with salt. The soup should be slippery. Serve TZ in a bowl with ayoyo soup poured over.
Did You Know?
Eating TZ requires a specific hand technique — pinch, dip, and swallow without chewing. It takes practice to master.
Chef's Notes
Equipment Tips
- pot
- wooden stirring stick
- bowl
Garnishing
dawadawa, ground pepper
Accompaniments
ayoyo soup, okro soup
The Story Behind Tuo Zaafi
Tuo Zaafi, often called simply TZ, is the daily staple of northern Ghana's Dagomba, Mamprusi, and Gonja peoples. Made from locally grown corn, it represents the agricultural heritage of the savannah region and is eaten at nearly every meal.
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