Ingredients: For the Tuo Zaafi: 2 cups maize flour (corn flour, not corn starch) 2 tablespoons cassava flour (optional for added stretch) 4 cups water (you may adjust slightly) For the Ayoyo Soup (Common accompaniment): 1 bunch Ayoyo leaves (jute leaves) – fresh or frozen 1 tablespoon dawadawa (fermented locust beans) 1 medium-sized onion, chopped 2 medium tomatoes 1 tablespoon ground dry pepper (or fresh chili to taste) 1 piece kako (salted dry fish) or smoked fish Meat (goat meat, beef, or any preferred protein) Salt to taste Optional: Agushie (melon seeds) for extra thickness Optional: Palm oil for drizzling Instructions: Prepare the Ayoyo Soup: Boil the meat with onions, salt, and dawadawa until tender. Add the chopped tomatoes and allow them to cook down, then add pepper. Wash and add the ayoyo leaves (if using fresh) and cook for about 3-5 minutes. If using frozen, just thaw and add. Stir vigorously to help the ayoyo become slimy and smooth. Add smoked fish or kako, and adjust seasoning. Let it simmer on low heat. You can add palm oil on top for flavor. Prepare the Tuo Zaafi: In a pot, boil 2 cups of water. In a bowl, mix the maize flour with a little cold water to make a smooth slurry. Pour the maize slurry into the boiling water, stirring continuously to prevent lumps. Let it cook for about 5 minutes while stirring. Gradually add dry maize flour while stirring vigorously (like making banku) until it thickens and becomes stretchy. Sprinkle in the cassava flour (if using) for elasticity and continue stirring until smooth and well cooked. Scoop into serving portions using a calabash or wet bowl to shape. To Serve: Place a ball of tuo zaafi in a bowl. Pour the hot ayoyo soup and meat over it. Optionally, add a ladle of meat stew or hot pepper sauce on the side. - @chefsugar001