Tuo zaafi with ayoyo soup

Step 1: Bring 3 ¾ cups water to the boil. Mix about 100 g (3 ⅔ oz corn flour (fine maize meal)) with the rest of 1 ¼ cups water until smooth, then pour into the boiling water, stirring, and cook into a thin porridge.

Step 2: Scoop out and set aside about a cup of the thin porridge. Add 2 tbsp tamarind water, if using, to the pot.

Step 3: Add the rest of 8 ½ oz corn flour (fine maize meal) to the pot a handful at a time, stirring hard and pressing out lumps with a wooden spatula, until thick and smooth. Loosen with a little of the reserved porridge if it is too stiff.

Step 4: Cover and leave on a very low heat to steam, then turn again until glossy and soft.

Step 5: For the soup, heat 2 tbsp vegetable oil in a pan and fry 1 onion and 1 tbsp dawadawa until fragrant. Add 2 cups water, 1 tsp dried chilli powder and ¾ tsp salt and bring to the boil.

Step 6: Add 10 ½ oz jute leaves (ayoyo) and ¼ tsp potash (kanwa) and simmer, stirring, until the leaves are tender and the soup turns silky and slightly slippery. Whisk or blend briefly for a smoother soup.

Step 7: Shape the TZ into balls with a wet bowl and serve with the ayoyo poured over or alongside.