Ayoyo soup (Jute leaves soup with TZ )

Why travel all the way to northern Ghana when GINO can help you enjoy this authentic delicacy right at home. It’s simple, yet sumptuous and filled with a rich and healthy combination of vegetables and protein.

Just follow these simple steps:

1hr 30 MIN

Intermediate
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  • Beef
  • Offal ( yemuade or cow entrails)
  • Ginger and garlic, blended into a paste
  • Tomatoes
  • Pepper
  • Palm oil
  • Onions
  • Dawadawa (Locust Beans)
  • Ayoyo leaves
  • Corn flour
  • Cassava flour (Kokonte)
  • Gino Tomato Mix
  • Gino Peppe & Onion seasoning
  • Kanwe (Saltpetre/ Potassium nitrate)
  • Salt to taste
  • Approximately 4 servings
  • Calories: 300 kcal
  • Protein: 18g
  • Carbohydrates: 15g
  • Dietary Fibre: 5g
  • Sugars: 3g
  • Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 80mg
  • Sodium: 900mg
  • Potassium: 600mg
  • Vitamin A: 70% of the Daily Value (DV)
  • Vitamin C: 40% of the DV
  • Calcium: 10% of the DV
  • Iron: 20% of the DV
**These values consider the specific brands used in the recipe, and they remain approximate estimates. Note that the actual nutritional content can still vary slightly depending on factors such as the precise quantities of these products used and any variations in the formulations of the Gino products. It is advisable to refer to the product packaging for more detailed nutritional information, especially if you have specific dietary requirements or preferences.**
    Prepare meat
  • Wash and cut beef and offal into preferred sizes.
  • Season meat with blended ginger and garlic paste, Gino Peppe & Onion seasoning
  • Steam meat and strain when fully cooked. Keep the stock.
    • Prepare stew
  • Heat up some red oil and add chopped onions.
  • Blend tomatoes and pepper.
  • Add tomato paste and blended tomato-pepper mix. Cook for about 45 minutes.
  • Add dawadawa. Stir and leave to simmer for a few minutes.
    • Season stew
  • Add meat stock.
  • Introduce steamed beef. Simmer for 15 minutes.
  • Add salt to taste.
    • Prepare ayoyo leaves
  • Wash ayoyo leaves.
  • Pour a small amount of water in a pan. Allow it to boil.
  • Add in ayoyo leaves, dawadawa and kanwe. Boil for 30 minutes.
  • Roughly blend or beat with kebab sticks.
  • Pour the mixture back into the pan.
  • Season with a little salt. Stir and leave to simmer for a few minutes.
  • Add kpakposhito for flavour. Stir and leave to simmer for a few minutes.
    • Prepare tuo zaafi
  • Mix corn flour and water together in a bowl until the mixture is smooth.
  • Pour mixture into a pot or deep pan. Place over medium heat.
  • Add salt and stir with a flat wooden spatula.
  • Stir continuously until it looks like porridge.
  • Scoop a cupful of porridge and set it aside.
  • Add cassava flour. Keep stirring till you get a smooth consistency.
  • Add the porridge you set aside. Allow the mixture to cook for some time.
  • Mix and knead with the flat wooden spatula until it forms a smooth and cohesive texture.
  • Keep mixing and kneading until it is fully cooked.
    • Serve and enjoy:
  • Serve your tuo zaafi with piping hot stew and ayoyo for an authentic Ghanaian experience.

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