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Tuozafi (Ghanaian Tuo Zaafi)
1 hServes 4Nutri-Score B€€
B
1 h
1 hTuozafi (Ghanaian Tuo Zaafi)
what you need
Ingredients
corn flourGrains300 g- cassava flourGrains100 g
waterBeverages1.2 litres
saltSpices5 g
dawadawa (fermented locust bean, crushed)Spices10 g
dried fish (cleaned and deboned)Fish60 g- beef (cut into pieces)Meat400 g
- smoked fish (flaked)Fish150 g
tomatoes (blended)Produce3 pieces
onion (chopped)Produce1 piece
chilli pepper (blended)Produce2 pieces
ginger (grated)Produce15 g
garlic (crushed)Produce3 pieces
palm oilPantry60 ml- okra (sliced)Produce200 g
cassava dough (for the soup thickener)Fresh100 g- cocoyam leaves (shredded)Produce200 g
per serving
Nutrition
614kcal
- Carbs
- 85 g
- Proteins
- 26 g
- Fat
- 19 g
what you’ll use
Tools
Stockpot
Saucepan
wooden spoon
Blender
Mixing bowl
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve
- Scoop the tuozafi into bowls.
- Ladle the soup over or alongside and serve hot.