Cookbook:Tuwo Alabo (Nigerian Cassava Swallow)

Tuwo Alabo (Nigerian Cassava Swallow)
Category	Swallow recipes
Servings	2 servings
Time	20 minutes
Difficulty

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Tuwo alabo or tuwon taiba is a Nigerian swallow made from cassava flour, locally called garin kwaki, which is gotten by sun-drying and milling fermented peeled cassava. It is a substitute for tuwo masara and is the Hausa version of lafun. It is a common dish in Northern Nigeria and is usually paired with soups such as miyan kuɓewa, or Miyan Taushe (Pumpkin Soup).

Ingredients

• Cassava flour

• Water

Equipment

• Sieve
• Turning stick (mu iya)
• Mixing bowl

Procedure

1. Sift the cassava flour to remove debris.
2. Boil the water in a pot, and gradually stir in the flour until it forms a smooth mixture.
3. Use the wooden spatula to mix and mash the dough until smooth and thick.
4. Cover the pot and allow the mixture to steam on low heat for 3–5 minutes.
5. Stir again until well-cooked and smooth.

Notes, tips, and variations

• Use clean, fine cassava flour for the best results.
• Continuous stirring helps achieve a lump-free texture.
• The dish has a slightly fermented taste if the cassava flour is traditionally processed.