Tuo Zaafi aka Diehuo

Recipe for Tuo Zaafi aka Diehuo

2 cups of Corn flour

2 cups Cassava flour

1lb of goat meat, ½ lb. of cow skin and ½ lb. of stripes)

Ayoyo/Jute  leaves (Rinsed and chopped in small pieces)

I cup powdered dried okro

7Oz Palm oil

½ tbsp. of dawadawa (optional)

Salt

2 medium size onion (1 Sliced) and the other blended

3 oz. of Ginger (blended)

2 Maggie shrimp cube or onga

6 habanero pepper (blended)

12 oz. Tomato sauce

½ tbsp. of adobo all-purpose seasoning

Dry fish (nsesaawa) optional

Procedure for the Sauce

Wash and rinse the meat

Steam with 2 cup of water, adobo and the blended onion for about 20- 30minutes till tender

While it’s cooking, preheat your saucepan on medium heat

Add the palm oil in the pan and allow it to heat for 3minutes

Add the Maggie and allow it melt

Then add the sliced onion and stir for 2 minutes

Add the blended pepper and ginger and keep stirring for 5minutes

Add the tomato sauce and keep till it’s all mixed with the sauce

Allow it to cook for 15-20minutes the oil start to float on top of the stew

The stew should hack thicken by then

Add the steamed meat and allow to cook for about 10 minutes

Add the onga spice or adobo
Green Sauce

While it cooks, Pour the okra powder in a pan, add little water under a gentle heat

Stir while it boils for about 2- 5 min, it will start to look thick

Add a little of bit water and beat well, till it’s a loose

Now add the Ayoyo/jute leaves along with the dawadawa and keep stirring

Add a little bit of salt, and extra water to make loose

Keep stirring while it cooks as though beating. Can add a little bit of finely chopped onion and dry fish and stir for 5 minutes.

Pour into a serving bowl

Check the stew is ready and add a little water to make it a bit soupy if too thick.

Ready to be served with the TZ

Tuo Zaafi Procedure

Mix the cassava and corn flour in a bowl

Take a bit of the corn flour and add cold water and mix well, so there are no lumps

Heat 3 cups of water till its boiling

Divide the water into two portions.

Pour the corn flour mixture into the water and cook a light porridge.

Add the TZ mixture (corn flour and cassava flour mix)

Stir very well till all lumps are gone as like you preparing banku

Continue for about five minutes

Add the some of the some boiled water if the TZ is hard.

Allow to simmer and stir till all smooth and completely mixed

Dip the ladle in cold water and dish out the TZ into the serving bowls.

Add the TZ sauces as desired.