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So a few weeks back, I wrote a post on “How To Prepare Poundo Potatoes Flour”. Today, I will be telling you how to prepare the tuwo itself which is known as “Sweet Potato Poundo” or “Poundo Potato”.
The process of making the Tuwo is the same as making Amala. Both are also similar in color.
Sweet potato poundo can be served with soup of choice but is best served with draw soup like:
To prepare the poundo, you will just be needing the flour, boiling water and a spatula for mixing Hausa will say “na Tukawa” or “na Tuka Tuwo”.
Not much right?
The quantity of flour and water to use, depends on the number of people you are preparing the food for.
One of the things I like about it is that it’s one of those swallows that can be left till the next day and still be good enough to eat. So don’t worry about leaving it overnight.
I cooked a lot of it because I prepared it for the whole family. And well, it was still good enough the next day (as expected).
So, let’s begin cooking then.
- Sweet Potato Flour (Garin Dankalin Hausa)
Watch the video below or read on…
Add water to a pot and set on heat and allow to boil.
Sieve the flour in a tray.
Turn the sieved flour in a suitable bowl.
Add the sieved flour to the boiling water as you turn with a spatula in a clockwise or anticlockwise direction.
Keep adding the flour and stirring till the poundo is thick.
Stir very well till the flour is all mixed and make sure there are no molds or lumps.
After stirring, cover the pot and allow to cook for 15 minutes on low heat before serving.
Sweet potato poundo served with dry okro/okra soup.
Always remember, Food is Love, Food is Life.