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Easiest way to Prepare your Diehuo at home, coming Friday.

How to prepare Tuo Zaafi and Ayoyo stew in Ghana.

Tuo Zaafi, also known as diehuo, is a popular local Ghanaian dish commonly consumed in the Northern parts of Ghana.

The ingredients to prepare tuo zaafiAyoyo stew ingredients; Ayoyo leaves, Saltpeter ((kauw)(potassium nitrate), Salt, Dawadawa, Pepper, Onions, Fish seasoning, Spices, Tomatoes, Tomato puree, Fish (salmon, herrings), Cassava flour and finally Corn flour.


Steps to prepare Ayoyo SoupChop the ayoyo leaves into smaller pieces. Boil water under high heat then add chopped onion, powdered fish, powdered okra and dawadawa. After 5 to 7 minutes, add ayoyo leaves and salt peter (kawu) and Stir continuously until the ingredients become very soft. (do not cover). STEW; Cut meat into preferable sizes, wash and put into a cooking pot. Chop onion into smaller sizes. Blend onions, ginger, garlic and add to meat. Simmer the chopped meat over medium heat the add salt and seasoning and cover. Steam for about 10 minutes. Now, Heat saucepan over medium heat until hot and add palm oil. 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 then add salt to taste. Add chopped onions

Steps to prepare Tuo ZaafiPour some corn flour into the cooking pot and add water. Mix thoroughly to form a uniform solution. Boil enough water and add corn flour to cook for 5-10 minutes. Fetch some of the solution made earlier into a separate bowl. Mix dry corn dough and cassava dough and add mixture to the boiling corn bit by bit.Stir continuously and thoroughly to avoid lumps. Then add the corn dough solution you fetched (earlier on) to the Tuo Zaafi to make it soft and stir then turn off heat after 15 minutes of stirring.Serve Zaafi with stew and soup.

Content created and supplied by: 12esther34 (via Opera News )

Ayoyo Diehuo Ghanaian Pepper Tuo Zaafi


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