Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sorghum | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups whole guinea corn (sorghum) or 1½ cups sorghum flour
- ½ teaspoon potash (kaun; optional)
- 4–5 cups water (as needed)
Directions
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.