Tuwon Dawa Da Miyan Kuka Recipe
Aperçu
Tuwon dawa is guinea corn swallow, and its pairing with miyan kuka is one of the fixed combinations of Northern Nigerian eating. The tuwo is stiff, plain and pale; the soup is dark green, drawing and sharply flavoured. Neither is eaten without something like the other. Guinea corn is sorghum, and sorghum is the older grain of the Sahel. It was the staple of Northern Nigeria long before maize arrived from across the Atlantic, and it holds ground in the north that maize has taken elsewhere on the continent because it tolerates the heat and the short rains better. Tuwon dawa is what that grain becomes on a plate: milled, stirred into boiling water and worked to a smooth firm mass. The word tuwo covers a family rather than a single dish. Tuwon dawa is the guinea corn version, tuwon masara the maize one, tuwon shinkafa the rice one, and Hausa households distinguish between them by texture and by which soup they suit. Miyan kuka, made from ground baobab leaf, is the partner most associated with the guinea corn version, and the two together are among the most recognisable plates in the north.
Note de Patrimoine AFN
Sorghum, known in Hausa as dawa and in English as guinea corn, was domesticated in northeastern Africa and has been cultivated across the Sahel for several thousand years, predating the arrival of maize through Atlantic trade. It remains the grain of Northern Nigerian tuwo.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Bring water to the boil in a pot.
- 2
Take a little of the guinea corn flour and mix it smooth with cold water, then add it to the hot water and stir.
- 3
When the mixture is boiling, add the remaining flour in layers, reduce the heat and leave it to cook.
- 4
Work the mixture until it is smooth and stiff, then mould and serve with miyan kuka or another soup.
Notes de l’Africook
Notes personnelles de Amarachi Irobi- Slake a portion of the flour in cold water before it goes into the boiling pot. This is the step that prevents lumps, and lumps are the usual failure with any tuwo.
- Add the rest of the flour in stages rather than all at once, working each addition in before the next. The mass stiffens quickly and becomes hard to work if you overload it.
- Guinea corn gives a darker, denser tuwo with a faintly earthy flavour. It is not interchangeable with tuwon masara, made from maize, which is paler and milder.
- Mould into rounds while hot and cover, because it firms considerably as it cools and cannot easily be reshaped once set.
Questions fréquentes
What is guinea corn and can I substitute it?
Guinea corn is sorghum, called dawa in Hausa, a drought tolerant grain that has been the staple of the Sahel for thousands of years. Sorghum flour is sold at African grocers and increasingly at health food shops, since it is naturally gluten free. Maize meal will make you a tuwo, but it will be tuwon masara, a different and milder dish, not a substitute for this one.
What soups are eaten with tuwon dawa?
Miyan kuka, made from ground baobab leaf, is the pairing most associated with it and the one this recipe is built around. Miyan taushe, made with pumpkin and groundnut, and okra soup are also standard. Any Northern Nigerian miyan works. The tuwo is plain by design and takes its character from what it is eaten with.
Why is my tuwo lumpy?
The flour went into the boiling water dry, or too much went in at once. Mix a portion of the flour with cold water to a smooth slurry first, add that to the pot, and then work the remaining flour in gradually. Once lumps have set into a stiff mass they cannot be removed, so the prevention is the only fix.
Is tuwon dawa gluten free?
Yes. Sorghum contains no gluten, so tuwon dawa is suitable for anyone avoiding it, as are tuwon masara made from maize and tuwon shinkafa made from rice. The soups it is served with need checking separately, but the tuwo itself is flour and water and nothing else.
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Found guinea corn flour at the African store in Decatur last week so I decided to try this. Adding the flour in layers is the exact secret my stepmother taught me so it doesnt form stubborn lumps. Paired it with the kuka soup and that dawadawa flavor brought back so many northern memories o.
My miyan kuka turned out way too thick and dark brown. You need to be very careful with the amount of kuka powder added at the end because it swallows all the liquid fast and the dawadawa aroma became way too strong. The tuwo itself cooked nicely after turning down the heat though.
Herh this is very similar to our Tuo Zaafi in northern Ghana, though we mostly use white cornmeal instead of guinea corn flour paa. The baobab leaf powder gives the soup a very distinct draw, nice variation chale.
getting smooth tuwon dawa takes serious arm strength sha! bought the kuka powder online but it was a bit coarse so i had to sift it first before whisking into the palm oil base. overall very satisfying dish.