In this post, I will be sharing a simple, sumptuous one-pot ayoyo soup that is simple and pairs well with tuo zaafi. I learnt this recipe from my mother growing up. The star Ingredient: Ayoyo Ayoyo soup is made using jute mallow leaves. These also go by different names across west Africa, including ademe, or ewedu, molokhia. Jute mallow is consumed across tropical sub-Saharan Africa as well as in some parts of the middle east. It is really unique in the sense that when cooked it has a mucilaginous texture similar to that of Okra. However, it really doesn’t have much of a strong flavour and it goes down quite easily. If you are ever in Ghana, you should absolutely visit the North.
Ayoyo: this is the star of the dish. I usually get this at our local market or from our farm. However, if you are not in Ghana, you could get it frozen at an African store outside the country.
RECIPE 4 SERVINGS I cup corn flour 2/3 cups kokonte/cassava flour 600g beef/goat chunks (choose cuts that have a bit of fat)
MARINADE FOR BEEF 1 large onion pepper, as much as you need 2 tablespoons ginger 2 tablespoons garlic 1/2 teaspoon anise 1/4 teaspoon cloves 1 star anise 1/2 teaspoon dried rosemary 1 African nutmeg 2 grains of selim 1 bayleaf
AYOYO 10 cups fresh ayoyo_ loosely packed (discard thick stems) 2 tablespoons dawadawa (fermented locusts beans)_ chop it if you’re not fond of large dawadawa rolling in your ayoyo 1 small onion roughly chopped 2 cups water for ayoyo 2 tablespoons shrimp powder 5 small pieces of dried herrings (optional)
- You can add smoothly blended okro to the ayoyo if you want it extra slimy.
STEW 1 large onion sliced 2 smoked mackerel, each cut Into 3 pieces Rest of the marinade 1/2 cup palm oil/veg oil 1 1/3 cups blended fresh tomatoes 1/4 cup tomato paste 1 teaspoon curry powder 1 tablespoon shrimp powder
TUO 1 cup corn flour+ 4 1/2 cups water 2/3 cups cassava flour
Depending on where you live, you’ll use 2 bunches of ayoyo as sold in the market. To measure with a cup, fill the measuring cup with ayoyo to the top, don’t press them down to try top fit more.
DIRECTIONS
Blend all the ingredients for the marinade and divide into 2 equal portions.
Place a pan over medium heat then add the beef and 1/2 of the marinade. Add a teaspoon of salt, stir, cover and let simmer for 5 mins then add enough water/beef broth/veggie broth to the meat. Cover and allow to cook until soft. Check on the meat every 15 mins or so to make sure that there’s still enough liquid to cook the meat. Add more and adjust salt each time. Turn off heat when it’s done cooking and set aside.
Whilst the meat is cooking let’s work on the ayoyo
Blend the ayoyo and water (if you are using okro, this is the time to add it) until semi smooth. Pour in a pan and add the dawadawa, shrimp powder and herrings. Cook over medium heat for 5 mins. Keep stirring as it cooks. It should be a bit slimy. You can rub the leaf between fingers to check if it’s soft. Turn heat off and add 1/2 a teaspoon of salt. Stir and set aside for later. Do not cover the pan.
To make the stew..
Place a pan over medium heat and add your oil. Allow the oil to heat up then add the sliced onions. Fry until onion is translucent then add the rest of the marinade. Cook for 3 mins then add the tomato paste. Stir and cook for 3 mins then add the blended tomatoes and the cooked beef together with the stock. Turn heat to low and allow stew to simmer for about 30 mins or until it’s thickened into the consistency you want. Add the smoked mackerel chunks, shrimp powder, and curry powder and allow to simmer for 3 mins. Taste and adjust salt. Your stew should be sweet on its own, however not all tomatoes are made equal so if yours is a bit too sour add a bit more of shrimp powder.
To make the Tuo,
Mix the corn flour and water until there are no lumps. I like to use a whisk because it’s easier. Place over medium low heat and add 1/2 a teaspoon of salt. Stir with a banku ta or a wooden laddle. Stir continuously until it thickens into the consistency of a porridge then scoop out 1 cup and set aside for later. Add the kokonte/cassave flour and stir vigorously. I don’t know how to describe this motion for you to see how I do it. Keep stirring like you would if you were making say amala, banku or a choux pastry. Once there are no lumps and no flour bits, add the porridge you set aside. Turn heat to low and cover. Allow the tuo to simmer for 10 mins then start the process of mixing together again until you get a smooth lump free mixture. It would look broken apart but keep stirring and it would come together. Keep stirring for an additional 3 mins then scoop from the pan and place in a bowl. Cover with a plastic wrap. Make sure the wrap covers the surface of the tuo to avoid the surface from drying out .
To serve, place your tuo in a bowl , add bit of the ayoyo then add a bit of the stew. Eat warm.
