Ingredients
- 2 cups whole guinea corn (sorghum) or 1½ cups sorghum flour
- ½ teaspoon potash (kaun; optional)
- 4–5 cups water (as needed)
Make it step by step
- 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.
- In a pot, bring 3–4 cups of water to a boil.
- Mix some of the sorghum flour with a small amount of water to form a smooth, semi-thick batter.
- Gradually stir the batter into the boiling water, mixing continuously to avoid lumps.
- Add potash, and stir well. Allow to cook on medium heat, stirring regularly, until the mixture thickens.
- For a firmer tuwo, add more sorghum flour directly and stir vigorously until it reaches the desired consistency.
- Once cooked, mold and serve hot with soup.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.