👨‍🍳 Instruktioner

1. 1

   Prepare the Goat Stew: Season the goat meat with salt, blended onions, ginger, garlic, scotch bonnet peppers, and seasoning cubes (if using). Add a little water and cook until the meat is tender. In a separate pot, heat palm oil and sauté the chopped onions. Add the chopped tomatoes and cook until softened. Add the cooked goat meat and its stock, and simmer for about 30 minutes until the stew thickens.

   💡 Proffstips: Ensure goat meat is tender before proceeding.
2. 2

   Prepare the Ayoyo Soup: Wash and chop the ayoyo leaves. In a pot, add some water, dawadawa (if using), dried fish (if using), and a pinch of salt. Bring to a boil. Add the chopped ayoyo leaves and cook for about 10-15 minutes until tender. You can blend some of the leaves for a smoother consistency.

   💡 Proffstips: Ayoyo leaves can be slimy, which is desirable in this soup.
3. 3

   Prepare the Tuo Zaafi: In a large pot, bring 4 cups of water to a boil. In a bowl, mix corn flour and cassava flour with the remaining 4 cups of water to form a smooth paste. Gradually add this paste to the boiling water, stirring continuously to prevent lumps. Cook, stirring constantly, until the mixture thickens into a stiff dough.

   💡 Proffstips: Constant stirring is crucial to achieve a smooth texture without lumps.
4. 4

   Knead the Tuo Zaafi: Once the dough is thick, continue to stir and knead it over low heat for about 10-15 minutes until it is well cooked and smooth.

   💡 Proffstips: The dough should be firm and hold its shape.
5. 5

   Serve: Scoop portions of the Tuo Zaafi and place them in a serving bowl. Serve hot with the Ayoyo soup and goat stew.

   💡 Proffstips: Tuo Zaafi is best enjoyed immediately after preparation.