Ingredients
- 1 large handful of dry mushrooms
- 3 cups of water
- 2 cups of mushroom broth
- 500 g of frozen ayoyo leaves thawed
- 1/2 tsp baking soda
- 1/3 cup of red palm oil
- 1 large onion
- 1 spring onion
- 3 cloves of garlic
- 2 tomatoes
- 1 large thumb of ginger
- 1 scotch bonnet pepper
- 1/2 tsp of dawa dawa
- 5 calabash nutmeg
- 2 tsp anise seeds
- 1 star anise
- 3 grains of Selim
- 1/2 tsp of ground cloves
- 1 bouillon cube
- 90 g of smoked tofu **
- 50 g enoki mushrooms **
- 1 stick of dry yuba **
Instructions
- Heat the 3 cups of water you will use to rehydrate the mushrooms. Once the water has boiled, turn the heat off and add the mushrooms. Let it soak for 20 minutes.
- After the 20 minutes has elapsed, remove the mushrooms and keep the liquid in the pot. We will use this to cook the ayoyo.
- Turn the heat back on and boil the liquid till a rolling boil.
- Add in your pack of ayoyo and break it up in the water till it is all mixed well. Add the baking soda. Let this cook for about 5 minutes. Do not stir it continuously
- Blend your onion, spring onion, garlic, ginger and scotch bonnet pepper together
- In a separate pot, heat the palm oil then add in your rehydrated mushrooms and saute for a few minutes.
- Add in the blended mixture, stir for a few minutes, then add in about 1 cup of mushroom broth.
- Add in the dawa dawa and then stir everything well.
- let this mixture cook for about 5 minutes as you prep your spices.
- In a mortar and pestle, grind the calabash nutmeg and anise seeds.
- After grinding the spices, add it to the pot along with the star anise and the cloves.
- Add in the better than bouillon then mix everything together.
- Blend your tomatoes then add it to the pot.
- Add in your yuba, smoked tofu and add another 1.5 cup of mushroom broth.
- Let this mixture cook for another 10 minutes.
- Taste for salt, then add the enoki mushrooms.
- Add in the ayoyo you coked earlier and fold everything together gently. You do not want to overdo it otherwise you will mess up the sliminess of the soup.
- Let all of this cook for 5 minutes then serve with tuo zaafi.