Cookbook:Tuwo Alabo (Nigerian Cassava Swallow)
| Tuwo Alabo (Nigerian Cassava Swallow) | |
|---|---|
| Category | Swallow recipes |
| Servings | 2 servings |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Tuwo alabo or tuwon taiba is a Nigerian swallow made from cassava flour, locally called garin kwaki, which is gotten by sun-drying and milling fermented peeled cassava. It is a substitute for tuwo masara and is the Hausa version of lafun. It is a common dish in Northern Nigeria and is usually paired with soups such as miyan kuɓewa, or Miyan Taushe (Pumpkin Soup).
Ingredients
[edit | edit source]Equipment
[edit | edit source]- Sieve
- Turning stick (mu iya)
- Mixing bowl
Procedure
[edit | edit source]- Sift the cassava flour to remove debris.
- Boil the water in a pot, and gradually stir in the flour until it forms a smooth mixture.
- Use the wooden spatula to mix and mash the dough until smooth and thick.
- Cover the pot and allow the mixture to steam on low heat for 3–5 minutes.
- Stir again until well-cooked and smooth.
Notes, tips, and variations
[edit | edit source]- Use clean, fine cassava flour for the best results.
- Continuous stirring helps achieve a lump-free texture.
- The dish has a slightly fermented taste if the cassava flour is traditionally processed.