Tuwo

Ingredients

• •2 cups cornmeal
• •6 cups water or vegetable broth (gluten-free)
• •1 teaspoon salt
• •3 tablespoons butter or oil
• •1 pound beef or lamb, cubed
• •2 medium onions, chopped
• •3 cloves garlic, minced
• •2 tablespoons tomato paste
• •4 cups spinach or leafy greens, chopped
• •1 teaspoon ground ginger
• •2 cups beef stock (gluten-free)

Directions

1. 1Boil 6 cups of water or broth with 1 teaspoon of salt in a large pot.
2. 2Slowly whisk in cornmeal while stirring constantly to avoid lumps, then reduce heat and simmer for 15-20 minutes, stirring frequently until thick and smooth.
3. 3Heat oil in a separate pot and brown the cubed meat on all sides, then set aside.
4. 4Sauté onions and garlic until fragrant, add tomato paste and ginger, then return meat to the pot.
5. 5Pour in beef stock, bring to a boil, then simmer for 15 minutes until meat is tender.
6. 6Stir in chopped spinach or leafy greens and cook for 3-5 minutes until wilted.
7. 7Serve the thick cornmeal mound on plates and ladle the hot meat and vegetable soup generously over the top.

💡 Tuwo must be stirred continuously as cornmeal thickens. Stop adding meal when the mass pulls cleanly from the pot but is still smooth enough to shape.

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