---
title: Tuo Zaafi with Ayoyo (Soft Corn Mash with Greens Soup)
servings: 4
prep time: 15 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/tuo-zaafi
---

Gather @jute leaf{300%g} and @beef chuck{400%g}.

Put the beef in a pot with the @onion{1}, @scotch bonnet{1}, @bouillon cube{1} and enough water to cover; bring to a boil, then reduce to a simmer.

Cook until the beef is fork-tender, skimming off any foam, about 40 minutes. ~{40%minutes}

Lift out the beef and set it aside; keep the broth on the heat — this becomes the ayoyo soup base.

Add the jute leaves to the broth and boil briefly, then whisk vigorously until the soup turns glossy and starts to 'draw' (goes slightly slippery). ~{3%minutes}

Return the beef to the soup and keep it warm over low heat while you make the tuo.

Whisk a little of the @cornmeal{250%g} with cold water to a thin, lump-free slurry, then stir it into a separate pot of boiling water.

Beat in the remaining cornmeal and the @millet flour{100%g} a little at a time, working out any lumps, until the mash is soft, smooth and barely holds its shape.

Serve the warm tuo in a bowl with the ayoyo soup and meat ladled generously over the top.