Tuwo
A stiff, moldable porridge from the Hausa-Sahel cultural region spanning the Niger-Nigeria border, eaten by hand in torn pieces dipped into a separate soup or stew, never on its own as a loose porridge. Describing tuwo without its accompanying soup misrepresents how it's actually eaten. Variants take their name from the grain used — tuwon masara (maize), tuwon dawa (sorghum), tuwon shinkafa (rice).
Vegan
Ingredients
- 2 cups millet or sorghum flour
- 3 cups water
Steps
- Bring the water to a boil.
- Gradually whisk in the flour to avoid lumps.
- Cook down to a thick paste, then vigorously beat and fold until smooth, stiff, and elastic.
- Mold into a smooth dome and serve with a soup for dipping.