- Ayoyo leaves
- Salt Peter (Potassium nitrate)
- Powdered Fish
- Powdered Okro
- Fish seasoning
- All purpose spices
- Meat (Beef)
- Palm oil
- Cassava flour
- Corn flour
Steps to prepare ayoyo soup
Chop the ayoyo leaves into smaller pieces.
Chop onion into smaller sizes.
Cut meat into preferable sizes, wash and put into a cooking pot
Boil water under high heat
Add chopped onion, powdered fish, powdered okro and dawadawa
After 5 to 7 minutes, add ayoyo leaves and salt peter (kawu)
Stir continuously until it ingredients becomes very soft. (do not cover)
Blend onions, ginger, garlic and add to meat
Simmer the chopped meat over medium heat
Add salt and seasoning and cover. Steam for about 10 minutes
Heat saucepan over medium heat until hot and add vegetable oil.
Add the chicken if any
Fry until all sides are equally brown
Transfer it into a bowl and set aside
Add chopped onion and garlic to the oil and stir until tender and starting to brown.
Add grinded pepper, tomato puree and stir intermittently
Wash salmon and herrings and add to the stew
Add all spices after 10 minutes and allow to cook.
Add salt to taste
Add chopped onions
Add fried meat (chicken) and allow for 5 min
Steps to get ready Tuo Zaafi
Empty some corn flour into cooking pot and add water.
Blend completely to frame a uniform arrangement.
Bubble sufficient water and add corn flour to cook for 5 – 10 minutes.
Bring a portion of the arrangement made before into a different bown.
Blend dry corn batter and cassava batter and add combination to the bubbling corn bit by bit.
Mix constantly and thouroughly to keep away from irregularities.
Add the corn batter arrangement you brought (stage 4) to the Tuo Zaafi to make it delicate and mix.
Mood killer heat following 15 minutes of stiring.
Serve Zaafi with stew and soup.
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