#THE_ART_IF_FOOD: Tamale is a city rich in food culture, and Tuo Zaafi (Tz) is one of its most iconic dishes. Tz isn’t just food; it’s a tradition. Families cook it at home, and it’s always part of weddings funerals, naming ceremonies, and other important gatherings. No matter how food trends change, Tz remains a constant: it’s like a ritual for us. But did you know that maize, the main ingredient in Tz today, is not originally from our region or even Ghana or Africa ? Long ago, Tz was made with millet or sorghum. Our ancestors used grinding stones to turn millet into flour, which they used to make Tz. Millet naturally gave it the perfect texture, so there was no need to add cassava flour like we do today. The first maize variety Dagbanŋ was "gbin-nyarape". It was yellow and mixed-colored, but it wasn’t commonly used for Tz. The white maize we use now only became known during the 1946–47 famine when it was introduced as food aid. Our grandparents call it "kanchaɣlanchu yuuni" At first, maize wasn’t ideal for Tz because it was too hard to create the soft texture needed. But when cassava was introduced, everything changed. People began mixing cassava flour with maize flour, and this made Tz softer and more enjoyable. Over time, this method became common, and Tz evolved from being millet-based to maize-based. Maize didn’t just change Tz; it also inspired new dishes like "yoroyoro", "kpacharma", and "kukognyina". Some of these dishes were originally made with sorghum, but many were entirely new creations. This journey of how Tz and other dishes evolved shows how historical events and new ideas have shaped our food. It also shows the creativity and resilience of our ancestors, who found ways to adapt while keeping the soul of our food alive. Our food story is one of strength, adaptation, and tradition. Something we should all be proud of❤️😊 #AfriFOODlinks #throughfood #youuthinit