Tuwon Dawa (Nigerian Sorghum Swallow)
Tuwon dawa is a traditional Nigerian swallow dish made from sorghum flour. Common in the northern regions of Nigeria, it has a distinctive brown color and is rich in nutrients. It pairs especially well with draw soups like miyan kuka or okra soup, but it can also be served with other types of Nigerian soups.
Ingredients
- 2 cups whole guinea corn (sorghum) or 1½ cups sorghum flour
- ½ teaspoon potash (kaun; optional)
- 4–5 cups water (as needed)
Ingredients for 3 servings (1.4 kg) · the original recipe
Method
- 1
If using whole sorghum, wash the grains thoroughly and spread them out to dry completely, covering them to keep out dust and debris. Grind or pound the dried grains into a fine powder. Sieve to remove any chaff.
- 2
In a pot, bring 3–4 cups of water to a boil.
Stovetop - 3
Mix some of the sorghum flour with a small amount of water to form a smooth, semi-thick batter.
- 4
Gradually stir the batter into the boiling water, mixing continuously to avoid lumps.
- 5
Add potash, and stir well. Allow to cook on medium heat, stirring regularly, until the mixture thickens.
Stovetop - 6
For a firmer tuwo, add more sorghum flour directly and stir vigorously until it reaches the desired consistency.
- 7
Once cooked, mold and serve hot with soup.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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