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Tuo Zaafi with Ayoyo Soup (Millet Swallow with Jute Leaf Soup)
Light, fluffy millet swallow paired with viscous jute leaf soup and a fiery tomato-meat stew from Northern Ghana.
The story
Tuo Zaafi (literally 'hot stirring' in Hausa) along with Ayoyo soup is the definitive everyday evening meal of the Dagomba, Mamprusi, and other ethnic groups across Northern Ghana. Unlike southern Ghanaian swallows which are heavy and dense, Tuo Zaafi is celebrated for its remarkably light, airy texture achieved through continuous paddling of millet or maize flour. Ayoyo leaves (jute mallow) naturally release mucilage when simmered with indigenous potash, creating a slippery broth that allows the morsels of swallow to glide down effortlessly.
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