Ingredients with Measurements:
- 1 cup of cornmeal
- 1 cup of grated coconut
- 1 can of coconut milk
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of ginger powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 4 ripe plantains, peeled and sliced
- 4 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. In a blender, blend grated coconut with 1 cup of water until smooth.
3. Add the blended coconut mixture to the boiling water and stir.
4. Add cornmeal to the pot and stir well.
5. Reduce heat to low and cover the pot. Let it simmer for 10 minutes.
6. In a separate pan, sauté onion, garlic, and tomatoes until soft.
7. Add tomato paste, ginger powder, chili powder, and salt to the pan. Stir well.
8. Add the sautéed mixture to the pot and stir well.
9. Add the can of coconut milk to the pot and stir well.
10. Add the sliced plantains to the pot and stir well.
11. Cover the pot and let it simmer for 20 minutes or until the plantains are soft.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 50g
Protein: 6g
Fiber: 6g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or millet flour.
- Grated coconut can be substituted with coconut flakes.
- Plantains can be substituted with sweet potatoes or yams.
Variations:
- Add cooked chicken or beef for a meaty version.
- Add vegetables like carrots, bell peppers, or spinach for a vegetarian version.
- Add more chili powder for a spicier version.
Tips and tricks:
- Stir the pot frequently to prevent the mixture from sticking to the bottom.
- Adjust the amount of water to achieve the desired consistency.
- Use ripe plantains for a sweeter taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat, stirring occasionally.
Presentation ideas:
Serve in a bowl with a spoon.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Sliced fresh chili peppers
Pairings:
- Fried plantains
- Grilled chicken
- Steamed vegetables
Suggested side dishes:
- Jollof rice
- Fried rice
- Couscous
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more cornmeal.
Food safety advice:
- Make sure the plantains are fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tuo Zaafi is a popular Ghanaian dish made from cornmeal and served with soup or stew. Coconut Tuo Zaafi is a variation that includes coconut milk and grated coconut for added flavor.
Flavor profiles:
Creamy, coconutty, savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with a spoon.
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Region: Ghanaian