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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 3 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
You can use store-bought sorghum flour to save time.
If potash is unavailable or undesired, it can be omitted without significantly affecting the result.
Consistency preference varies: some prefer it soft and smooth, others thicker and firmer.
Tuwon dawa is best enjoyed with draw soups such as miyan kuka, okra, or baobab leaf soup.
Use a wooden spatula (turmi) or large spoon to stir for a smoother texture.
Adapted from the source recipe's notes.Method
- 01
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.
- 02
In a pot, bring 3–4 cups of water to a boil.
- 03
Mix some of the sorghum flour with a small amount of water to form a smooth, semi-thick batter.
- 04
Gradually stir the batter into the boiling water, mixing continuously to avoid lumps.
- 05
Add potash, and stir well. Allow to cook on medium heat, stirring regularly, until the mixture thickens.
- 06
For a firmer tuwo, add more sorghum flour directly and stir vigorously until it reaches the desired consistency.
- 07
Once cooked, mold and serve hot with soup.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to HK RIGASA2; view original image record .
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