Tuwon Alabo (cassava swallow)


Tuwon Alabo, also known as cassava swallow, is a traditional food prepared from cassava flour (Alabo), which is made by fermenting peeled cassava in water, drying the fermented cassava in the sun, and then milling the powdered cassava into flour. This flour is made from cassava, a root vegetable. It can also be used in a number of recipes, like tuwon masara, as a perfect alternative to yam and wheat flour. The goal of this post is to instruct you on how to make tuwon alabo.

The majority of Nigerians, regardless of ethnicity, consume and enjoy Tuwon Alabo in large quantities. In the western portion of Nigeria, it is most commonly referred to as Lafun or White Amala.

Discover how to make tuwon alabo in a few simple steps!

Ingredients :

This dish only requires cassava flour and water as ingredients.

The steps for making tuwon alabo

STEP 1: The cassava flour (Alabo) is sieved in step one.

STEP 2: Set a saucepan of water on medium heat and wait for it to boil.

STEP 3: After the water has boiled, turn off the heat and mix in the sieved Alabo using a wooden stick. Up until it becomes thick and smooth, stir frequently.

STEP 4: Relight it by adding a little hot water to it. To produce a tuwo that looks smooth, cook on medium heat for at least two minutes, if not longer.

STEP 5: Stir it once more to make sure there are no lumps.

STEP 6: SERVE HOT with your preferred soup

Providing Tuwon Alabo
Spinach soup, okro soup, bitterleaf soup, or any other soup of preference should be served with tuwon alabo. Plain tuwo has a taste that is essentially neutral and dull. Additionally, it would pair flawlessly with any beverage you decide to use.

I hope I’ve been able to assist someone here with dinner preparations now that we’ve seen how simple Tuwon Alabo is to make and what it contributes to the body.

If that’s you, kindly share your experience with this article in the comments section as well as the outcome of your Tuwo.

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