Tuwon Dawa (Nigerian Sorghum Swallow)
Tuwon dawa is a traditional Nigerian swallow dish made from sorghum flour. Common in the northern regions of Nigeria, it has a distinctive brown color and is rich in nutrients. It pairs especially well with draw soups like miyan kuka or okra soup, but it can also be served with other types of Nigerian soups.
Source and licence
"Tuwon Dawa (Nigerian Sorghum Swallow)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tuwon_Dawa_(Nigerian_Sorghum_Swallow), revision 4524349), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tuwon_Dawa_(Nigerian_Sorghum_Swallow)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4524349
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by its title says: Nigerian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 cups whole guinea corn (sorghum) or 1½ cups sorghum flour
- ½ teaspoon potash (kaun; optional)
- 4–5 cups water (as needed)
Method
- If using whole sorghum, wash the grains thoroughly and spread them out to dry completely, covering them to keep out dust and debris. Grind or pound the dried grains into a fine powder. Sieve to remove any chaff.
- In a pot, bring 3–4 cups of water to a boil.
- Mix some of the sorghum flour with a small amount of water to form a smooth, semi-thick batter.
- Gradually stir the batter into the boiling water, mixing continuously to avoid lumps.
- Add potash, and stir well. Allow to cook on medium heat, stirring regularly, until the mixture thickens.
- For a firmer tuwo, add more sorghum flour directly and stir vigorously until it reaches the desired consistency.
- Once cooked, mold and serve hot with soup.