Tuo Zaafi (Millet or Cornmeal Swallo)

Directions

1. Step 1

   In a pot, mix 1 cup of millet flour with 2 cups of cold water to form a smooth slurry. Add salt if using.

2. Step 2

   Place the pot over medium heat and stir continuously. As the mixture heats, it will begin to thicken into a porridge. Cook for 5-7 minutes.

3. Step 3

   Remove a portion of this thick porridge into a separate bowl – this is your 'light soup' base. Add the remaining 2 cups of water to the pot and bring it to a boil.

4. Step 4

   Gradually add the remaining 1 cup of millet flour to the boiling water in the pot, stirring vigorously with a wooden spoon or spatula. If using, add powdered okra now.

5. Step 5

   Continue to stir and 'pound' the mixture against the sides of the pot until it forms a smooth, firm, and elastic dough. This may take 10-15 minutes.

6. Step 6

   If the mixture becomes too stiff, add back some of the reserved 'light soup' base to achieve desired consistency. Continue mixing until fully incorporated.

7. Step 7

   Cover the pot and let the Tuo Zaafi steam on very low heat for 5 minutes.

8. Step 8

   Serve in portions, shaping into smooth balls. Serve hot with groundnut soup or ayoyo soup.