Welcome to another recipe with Dee’s Mealz. So, today I will be teaching you how to make Tuwon Dawa. Tuwon dawa is made from grounded Guinea corn and potash. it is very easy to prepare, very soft and also has a great taste.
First thing to do is to wash and dry the guinea corn a day before grinding. Make sure it is very dry. Turn into a container and take for dry grinding. The quantity depends on the how long you will want to be using it.
Using your hand or a spoon, open the now grounded Guinea corn so it can get some air for a while (after it cools down, you can keep it in a closed container so it can be preserved).
One thing to note is that when making Tuwon Dawa, make the quantity you can finish the same day, because when it sleeps over, it becomes watery and can’t be eaten again.
Okay the hardest part is over. So, let’s begin cooking.
- Grounded Guinea corn
- Quarter teaspoon of potash
Here is a video below below you can watch in order to help you prepare Tuwon Dawa
Put water in a pot, set on heat and allow to boil.
While waiting for the water to boil, sieve the grounded flour to separate the smooth texture from the chaff.
You can check the video above to see how the sieving is done.
Get a bowl, fetch the sieved flour and put in the bowl. Add water and mix to form a paste.
Note: the paste should not be too watery and not too thick.
Now add the paste to the boiling water and stir using a spatula.
Add the potash, stir and allow to cook for 15 minutes.
Note: because of the potash, it will foam up. So, it’s advisable to be close by. In case this happens (the foaminess), you should stir it with your spatula till it’s normal again.
After 15 minutes, get the rest of the sieved flour, add it to the cooked paste on heat, stir in circles both in anticlockwise and clockwise direction. Till the paste is thick (you know, when it is unable to jump any more).
Stir well to avoid forming lumps and close the pot and allow to cook for 10 more minutes on low heat.
After it has cooked for 10 minutes, serve with any draw soup of your choice.
That was easy, right? Cooking Tuwon Dawa is the same as making Tuwon Masara. The only difference is the paste of the grounded Guinea corn cooks longer than the grounded maize.