What it is
A northern swallow made from wheat, cooked into a soft, pale paste and moulded like other tuwo. It is smoother than tuwon dawa and lighter in colour, with a mild taste.
Key ingredients
- Wheat (alkama) flour or semolina
- Water
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Moulded and pinched by hand, dipped into miyan kuka, miyan taushe, miyan yakuwa or another northern soup.
Cultural significance
Wheat is grown under irrigation in parts of the far north, particularly around Kano, Jigawa and the Lake Chad basin, which is why a wheat tuwo exists there at all. It is also eaten as the lighter option for people avoiding rice and sorghum, and appears on northern restaurant menus alongside the other tuwo.
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