Tuwo Dawa (Sorghum Porridge) is a traditional Nigerian recipe for a classic accompaniment of a thick paste made from ground sorghum cooked in water. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Sorghum Porridge (Tuwo Dawa).
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Also spelled 'tuwon dawa' this is a classic Nigerian 'swallow' a starchy accompaniment for 'draw soups' or mucilaginous dishes like those made with okra or baobab leaf.
Ingredients:
1l water
300g ground, hulled, sorghum
Method:
Add 500ml water to a small saucepan and bring to a boil. Reduce the heat to low and keep the water hot.
Bring the remaining water to a boil in a large saucepan over high heat. Reduce the heat to medium then sift the sorghum flour to remove any large pieces before stirring into the boiling water, 70g at a time, stirring constantly, until blended with the water and smooth. If the mixture becomes too thick to stir then add tablespoons of hot water from the smaller pan until you can stir the mix.
Continue to cook, stirring vigorously, until the fufu pulls away from the sides of the pan and forms a ball. Do not stop stirring or the mixture can separate into unpleasant-tasting curds. You may need another person to help you stir, as the mixture will become very stiff. Continue cooking and stirring until the semolina flour is no longer raw-tasting. When done, turn onto a plate and serve to accompany any Nigerian soup.
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