Tuwon Dawa (Nigerian Sorghum Swallow)
Photo: HK RIGASA2, CC BY-SA 4.0
Tuwon dawa is a sorghum swallow from northern Nigeria, and it is a good place to start if you want to cook with whole grain flour. The sorghum gives it a brown color and a nutritious base, while a small amount of potash helps the mixture thicken. It is made from just three ingredients and is traditionally served with any soup, though draw soups suit it best.
Instructions
Wash the sorghum and spread it out in a single layer until it is completely dry. Keep it covered or out of the way so dirt and debris do not settle on it.
Grind or pound the dry sorghum into a fine powder, then sieve it to take out the chaff. You can skip this step and use ready-ground sorghum flour instead.
Bring a pot of water to a boil. In a separate bowl, mix some of the sorghum flour with water into a semi-thick batter.
Stir the batter into the boiling water, then stir in the potash. Keep cooking and stirring until the mixture thickens.
For a firmer swallow, add more sorghum flour a little at a time, mixing well after each addition so no lumps form. Serve with a soup of your choice.
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