Tuo Zaafi

Ingredients

• 2 cups corn flour
• 1/2 cup millet flour (or more corn flour)
• 4 cups water, plus more for mixing
• 500g beef, cubed
• 4 cups water (for soup)
• 1 onion, chopped
• 2 cups okra, sliced
• 2 cups ayoyo or spinach leaves, chopped
• 1 tablespoon ground crayfish
• 1 teaspoon chili powder
• Salt, to taste
• 2 tablespoons oil

Before you cook

• Mix 1 cup of the corn flour with enough cold water to make a smooth, lump-free slurry.
• Chop the onion, slice the okra and chop the ayoyo or spinach leaves.

Steps

1. Put the beef, soup water, chopped onion and a pinch of salt into a pot and bring to a boil.
2. Simmer for 35 minutes until the beef is tender.
3. Stir in the ground crayfish, chili powder and oil.
4. Add the sliced okra and simmer for 8 minutes until it softens and the soup thickens slightly.
5. Stir in the ayoyo or spinach leaves and simmer for 5 more minutes until wilted, then season with salt and keep the soup warm.
6. Meanwhile, bring the 4 cups of water for the dough to a boil in a separate heavy pot.
7. Pour in the corn flour slurry while stirring constantly to avoid lumps.
8. Keep stirring over low heat until the mixture thickens into a soft porridge.
9. Gradually sprinkle in the remaining corn flour and millet flour, stirring vigorously and firmly after each addition.
10. Keep stirring and folding the dough over itself with a strong wooden spoon for 10 minutes until it is smooth, stretchy and pulls cleanly off the sides of the pot.
11. Wet a serving bowl, scoop the hot dough into it, and smooth the top with a wet spoon.
12. Serve the tuo zaafi warm alongside the soup for dipping.