Tuo Zaafi

Instructions

1. Prepare the soup base
   In a large pot, heat the palm oil over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
2. Cook the meat
   Add the beef chunks to the pot along with 1 teaspoon of salt and bouillon powder. Stir well and cook for 5 minutes until the meat begins to brown. Add 4 cups of water, cover, and simmer on medium-low heat for 25-30 minutes until the meat is tender.
3. Add vegetables and spices
   Add the chopped tomatoes, habanero peppers, and dawadawa to the pot. Simmer for 10 minutes, then stir in the ground dried okra. This will help thicken the soup. Simmer for another 5 minutes and adjust seasoning if needed. Keep the soup warm while you prepare the dough.
4. Make the corn flour slurry
   In a small bowl, mix 1 cup of corn flour with 2 cups of cold water to form a smooth slurry. Set aside.
5. Prepare the dough base
   In a separate large pot, bring 4 cups of water to a boil. Gradually add the remaining corn flour (1 cup) while stirring continuously to prevent lumps. Cook for 5 minutes on medium heat, stirring constantly until it forms a thick paste.
6. Add the millet flour
   Gradually add the millet flour to the corn paste, stirring vigorously with a wooden spoon to incorporate it well. Continue stirring for about 10 minutes until the mixture becomes thick and starts pulling away from the sides of the pot.
7. Add the corn slurry
   Pour the corn flour slurry into the dough mixture while stirring continuously. This helps achieve the smooth, stretchy texture characteristic of Tuo Zaafi. Keep stirring for another 10-15 minutes until the dough becomes firm but elastic. Add the remaining 1 teaspoon of salt and mix well.
8. Serve the dish
   Using a wet wooden spoon or moistened hands, shape the dough into smooth balls and place them in serving bowls. Ladle the hot soup over the dough balls and serve immediately. Traditionally, Tuo Zaafi is eaten by hand, using the right hand to take a small portion of the dough, dipping it into the soup, and then eating it.