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Tuwon Dawa specifically, is the least consumed of all the types of Tuwos that we have (Tuwon Shinkafa, Tuwon Alkama, Tuwon Masara, Tuwon Semo, etc.). It is usually dark brown, kind like Yoruba’s most decorated swallow – Amala. It is easy to prepare, just like Tuwon Masara and the procedure for its preparation is somewhat the same. This article seeks to teach you how to prepare Tuwon Dawa (yadda ake Tuwon Dawa) without much stress.
Permit me to go straight into it!
Cooking pot
Wooding spatula
Bowl
Warmer
Leather
Ingredients needed to prepare this recipe are:
Guinea corn Flour
3 liters of water.
STEP 1: Grind the guinea corn into flour and sieve it well. Ensure fine texture
STEP 2: In a clean bowl of cold water, pour a little guinea flour into it. Stir it well until perfectly mixed and in a watery state. (This is known as the talge).
STEP 3: Over medium heat, get a clean pot containing 3 liters of water on the fire and allow it to boil.
STEP 4: Pour the mixture in Step 2 into the boiling water. Stir properly until thick like pap.
STEP 5: Allow boiling for 5 minutes.
STEP 6: Add the guinea corn flour into the pot little by little as you stir. Continue to stir until desired thickness is achieved.
STEP 7: Reduce the heat of your cooker and allow it to steam for 5 minutes.
STEP 8: Mold your Tuwon Dawa into balls, put them in leather, and put them in a warmer.
The common soup that is usually taken with it traditionally is Miyan Kuka. In addition, it could also be taken with Miyan Kubewa (Okra soup) – fresh or dried Okro, Miyan Taushe, Miyan Karkashi, Miyan Wake, etc.
It is best served hot.
It is best consumed as lunch and dinner. Sometimes, the surplus can be used as breakfast (as dumame). Dumame is the Hausa name for double-fire.
But it’s not advisable to serve during festive periods like Eids. It is also not advisable to serve on wedding ceremonies, naming ceremonies, birthdays, etc.
By warming it in the morning and evening, it could last for 2 days. However, if kept in a refrigerator, it could last for more days, although, its tastes could be affected. So, preferably, make just enough for consumption and probably for not more than 2 days.
However, just like Tuwon Semo, Tuwon Dawa is not interesting when warming it the traditional way (i.e. putting the molds in a pot containing water and allowing it to boil). The best way to warm it is by using a microwave.
As humans, we need the energy to take care of our daily life struggles. As such, we need this northern Nigerian delicacy as it contains a high amount of carbohydrates.
However, it is not advisable for diabetic patients as it contains a high amount of starch. So diabetics should keep off, please.
As you have seen, Tuwon Dawa is very easy to prepare. It could even be prepared by an amateur cook – like children learning to cook. In addition to its importance, it tastes nice. Nonetheless, one of its setbacks to many is that it is not good-looking at all, I must say.
Personally, I prefer to take it in the evening. Now tell me, when do you intend to make this for yourself or your family?
If you find this article helpful, please leave a comment in the comments section below. Thank you.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
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