Prepare the soup base

• Season the beef with salt, onion, ginger and garlic, then boil until tender.
• Add the blended tomatoes and chilli pepper and simmer to reduce.
• Stir in the dawadawa, dried fish and smoked fish and let the flavours develop.

Thicken and finish the soup

• Mix the cassava dough with a little water and stir it into the simmering soup.
• Add the palm oil and the shredded cocoyam leaves.
• Add the sliced okra and cook until the soup draws and thickens.

Make the tuozafi

• Bring the water to a boil in a pot.
• Sprinkle in the corn flour and cassava flour while stirring to avoid lumps.
• Keep stirring and pressing the dough against the pot until it is smooth and firm.

Serve

• Scoop the tuozafi into bowls.
• Ladle the soup over or alongside and serve hot.