Gluten-Free Tuo Zaafi with Ayoyo Soup

Instructions

1. 1In a large bowl, combine the 2 cups of millet flour with 2 cups of water. Whisk until you have a smooth, lump-free paste. This is your Tuo Zaafi base.
2. 2Pour the millet flour paste into a large, heavy-bottomed pot. Cook over medium heat (176.7°C / 175°C), stirring constantly with a sturdy spoon or whisk. Continue stirring for about 30 minutes, until the mixture thickens considerably and becomes smooth and cohesive, pulling away from the sides of the pot.
3. 3While the Tuo Zaafi base is cooking, prepare the Ayoyo soup. Wash the 1 bunch of ayoyo leaves thoroughly. Once clean, finely chop the ayoyo leaves.
4. 4In a blender, combine the 1 medium onion, 2 medium tomatoes, and 1 small pepper. Blend until you have a smooth mixture.
5. 5In a separate medium-sized pot, bring 6 cups of water to a boil over high heat (100°C / 100°C). Once boiling, carefully add the blended tomato mixture, the 2 tablespoons of dawadawa, and the 1 cup of smoked fish.
6. 6Reduce the heat to medium-low (148.9°C / 150°C) and simmer the soup mixture for 15 minutes, allowing the flavors to meld. The soup should be fragrant.
7. 7Add the chopped 1 bunch of ayoyo leaves and 1 teaspoon of salt to the simmering soup. Stir well and continue to cook for another 5 minutes, just until the ayoyo leaves are tender.
8. 8To serve, scoop a portion of the cooked Tuo Zaafi into a bowl. Ladle the hot Ayoyo soup over the Tuo Zaafi.

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