Northern Staple · Maize & Millet Swallow
Tuo Zaafi (TZ) with Ayoyo Soup
Photo: Shakeel03 / Wikimedia Commons · CC BY-SA 4.0
The name comes from Hausa — "tuo" (stirred) and "zaafi" (hot) — describing the stirring technique used to cook it, not how spicy it is.
A smooth dough of maize or millet flour is stirred over heat until light and elastic, then served with a dark green, slightly slippery soup made from dried ayoyo (jute mallow) leaves and a spiced pepper base.
Why it's made this way: Tuo zaafi is to Ghana's Northern, Upper East, and Upper West regions what fufu is to the south — a daily staple built on the grains that grow best in the drier savanna climate.
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