Ayoyo soup is made using jute mallow leaves. These also go by different names across west Africa, including ademe, or ewedu, molokhia. Jute mallow is consumed across tropical sub-Saharan Africa as well as in some parts of the middle east. It is really unique in the sense that when cooked it has a mucilaginous texture similar to that of Okra. However, it really doesn’t have much of a strong flavour and it goes down quite easily.
Traditional preparation of ayoyo is usually with water, dried fish and dawa dawa. This serves as one of the three components for traditional Tuo Zaafi. A dish popular from northern Ghana.
How to prepare ayoyo soup
Ingredients
- Mallow / ayoyo leaves
- Salt peter (potassium nitrate
- Salt
- Okro (powdered)
- Dawadawa
- Pepper
- Onions
- Seasoning
- Fish seasoning
- Spices
- Tomatoes
- Tomato puree
- Fish (salmon, herrings)
Steps by step
- Chop the ayoyo leaves into smaller pieces.
- Chop onion into smaller sizes.
- Cut meat into preferable sizes, wash and put into a cooking pot
- Boil water under high heat
- Add chopped onion, powdered fish, powdered okro and dawadawa
- After 5 to 7 minutes, add ayoyo leaves and salt peter (kawu)
- Stir continuously until it ingredients becomes very soft. (do not cover)
- Blend onions, ginger, garlic and add to meat
- Simmer the chopped meat over medium heat
- Add salt and seasoning and cover. Steam for about 10 minutes
- Heat saucepan over medium heat until hot and add vegetable oil.
- Add the chicken if any
- Fry until all sides are equally brown
- Transfer it into a bowl and set aside
- Add chopped onion and garlic to the oil and stir until tender and starting to brown.
- Add grinded pepper, tomato puree and stir intermittently
- Wash salmon and herrings and add to the stew
- Add all spices after 10 minutes and allow to cook.
- Add salt to taste
- Add chopped onions
- Add fried meat (chicken) and allow to simmer for 5 minutes
Nice