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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Tuwon Dawa (Nigerian Sorghum Swallow)

Serves 4

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups whole guinea corn (sorghum) or 1½ cups sorghum flour
  • ½ teaspoon potash (kaun; optional)
  • 4–5 cups water (as needed)

Method

  1. If using whole sorghum, wash the grains thoroughly and spread them out to dry completely, covering them to keep out dust and debris. Grind or pound the dried grains into a fine powder. Sieve to remove any chaff.
  2. In a pot, bring 3–4 cups of water to a boil.
  3. Mix some of the sorghum flour with a small amount of water to form a smooth, semi-thick batter.
  4. Gradually stir the batter into the boiling water, mixing continuously to avoid lumps.
  5. Add potash, and stir well. Allow to cook on medium heat, stirring regularly, until the mixture thickens.
  6. For a firmer tuwo, add more sorghum flour directly and stir vigorously until it reaches the desired consistency.
  7. Once cooked, mold and serve hot with soup.