Ingredients with Measurements:
- 2 cups of cornmeal
- 4 cups of water
- 1 pound of beef, cut into small pieces
- 2 cups of spinach, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. In a separate bowl, mix 2 cups of cornmeal with 2 cups of cold water until it forms a smooth paste.
3. Slowly pour the cornmeal mixture into the boiling water while stirring continuously with a wooden spoon.
4. Reduce the heat to low and continue stirring the mixture until it thickens and forms a smooth dough-like consistency. This should take about 10-15 minutes.
5. Using a wooden spoon, form the dough into small balls and set them aside.
6. In a mortar and pestle (or using a spice grinder), grind together the salt, black pepper, paprika, cumin, and coriander.
7. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
8. Add the chopped onion, minced garlic, and grated ginger to the pan and sauté until the onion is translucent.
9. Add the beef to the pan and cook until browned.
10. Add the ground spice mixture to the pan and stir to coat the beef.
11. Add the chopped spinach to the pan and stir until wilted.
12. Add 2 cups of water to the pan and bring to a boil.
13. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the beef is tender.
14. To serve, place a ball of the cornmeal dough (Tuo Zaafi) in a bowl and pour the beef and spinach mixture over it.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat: 15g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Beef can be substituted with chicken or lamb.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add chopped tomatoes to the beef and spinach mixture for a tangy flavor.
- Add chopped scallions to the Tuo Zaafi dough for a savory flavor.
- Add a tablespoon of peanut butter to the beef and spinach mixture for a creamy texture.
Tips and tricks:
- Use a wooden spoon to stir the Tuo Zaafi mixture to prevent it from sticking to the pot.
- Add more water to the beef and spinach mixture if it becomes too thick.
- Use a non-stick pan to prevent the beef from sticking to the bottom of the pan.
Storage instructions:
Store the Tuo Zaafi and beef and spinach mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tuo Zaafi in the microwave or on the stovetop with a little bit of water to prevent it from drying out. Reheat the beef and spinach mixture on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the Tuo Zaafi and beef and spinach mixture in separate bowls and let guests assemble their own bowls.
Garnishes:
Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
Pair with a cold glass of hibiscus tea or ginger beer.
Suggested side dishes:
Serve with a side of roasted plantains or sweet potatoes.
Troubleshooting advice:
- If the Tuo Zaafi dough is too dry, add more water.
- If the beef and spinach mixture is too spicy, add a dollop of plain yogurt to cool it down.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Tuo Zaafi is a traditional Ghanaian dish made with cornmeal and often served with a meat or vegetable stew.
Flavor profiles:
The Tuo Zaafi is mild and slightly nutty, while the beef and spinach mixture is savory and spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Ghanaian
Taste: Savory, Spicy, Herbaceous, Earthy, Umami