Tuo Zaafi with Ayoyo

Method

1. 1

   Simmer the beef with onion, scotch bonnet and bouillon until tender, 40 minutes.

2. 2

   Boil the jute leaves briefly and whisk until the soup turns glossy and 'draws'.

3. 3

   Whisk a thin corn slurry into boiling water, then beat in the rest of the cornmeal and millet flour until soft, smooth and barely holding shape.

   💡 Tuo zaafi is softer than banku — it should slump slowly off the spoon.

4. 4

   Serve the tuo in a bowl, ayoyo and meat ladled over the top.