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.
- Prep
- 9 min
- Cook
- 1 hr 18 min
- Total
- 1 hr 27 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Pot
Equipment
Wooden spoon or turmi (local wooden spatula)
Equipment
Sieve (if using whole sorghum)
Equipment
mortar and pestle (for whole grains)
Equipment
Measuring cups and spoons
Procedure
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.
Procedure
In a pot, bring 3–4 cups of water to a boil.
Procedure
Mix some of the sorghum flour with a small amount of water to form a smooth, semi-thick batter.
Procedure
Gradually stir the batter into the boiling water, mixing continuously to avoid lumps.
Procedure
Add potash, and stir well. Allow to cook on medium heat, stirring regularly, until the mixture thickens.
Procedure
For a firmer tuwo, add more sorghum flour directly and stir vigorously until it reaches the desired consistency.
Procedure
Once cooked, mold and serve hot with soup.
Notes, tips, and variations
You can use store-bought sorghum flour to save time.
Notes, tips, and variations
If potash is unavailable or undesired, it can be omitted without significantly affecting the result.
Notes, tips, and variations
Consistency preference varies: some prefer it soft and smooth, others thicker and firmer.
Notes, tips, and variations
Tuwon dawa is best enjoyed with draw soups such as miyan kuka, okra, or baobab leaf soup.
Notes, tips, and variations
Use a wooden spatula (turmi) or large spoon to stir for a smoother texture.
Photo: HK RIGASA2 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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