To make Tuo Zaafi without lumps, it's important to gradually add the corn flour to boiling water while stirring continuously. This technique helps to incorporate the flour smoothly into the water. If you notice any lumps forming, you can use a whisk to break them up as you stir.

Tuo Zaafi is naturally gluten-free since it is made from corn flour. This makes it a great option for those with gluten sensitivities or celiac disease. Additionally, it can be enjoyed by vegetarians and vegans, especially when paired with vegetable-based soups.

While corn flour is traditional for making Tuo Zaafi, you can experiment with other flours like millet flour or cassava flour. However, keep in mind that the texture and flavor may differ from the classic version, so adjustments in water quantity may be necessary.

To store leftover Tuo Zaafi, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, steam it or microwave it with a little water to restore its moisture.

Tuo Zaafi pairs wonderfully with a variety of soups, such as light soup, groundnut soup, or palm nut soup. These rich and flavorful soups complement the mild taste of Tuo Zaafi, making for a delicious and satisfying meal.