Tuwon masara(corn flour). Tuwon masara is a corn flour dish eaten in the northern part of Nigeria. The term tuwon masara is formed from two Hausa words; tuwo (cooked cornmeal) and masara (maize). The n added to tuwo is a preposition "of".

Tuwon masara is a corn flour dish eaten in the northern part of Nigeria. To prepare tuwon masara you must first allow the maize dry and afterwards you grind Tuwon Masara is best served with soups like, Miyan Taushe (Vegetable Soup), Miyan Kuka (Baoba Soup), Miyan Kubewa (Okra Soup), Miyan. Afang soup with tuwo Masara(corn flour). You can have Tuwon masara(corn flour) using 2 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Tuwon masara(corn flour)

You need 2 cups of maize flour.
You need 1/4 cup of Rogo.

Corn flour, Waterleaves, Afang/okazi, Crafish, Meat and fish of choice, Seasonings, Perewinkles, Palm oil. Sauran tuwon masara, Miyar kuka, Yaji. Add lemon, stir or give the pot a little shake and turn off the heat. Serve hot on a platter with corn meal (tuwon masara).

Tuwon masara(corn flour) instructions

Wash and dry maize..
Mix the maize with some dried cassave pieces..
Take them to the milling machine and grind to powder form..
Boil some water on heat..
When water is boil to 80°C,form some barter with the flour by adding some water and stir/whisk well..
Pour the barter into the boiling water and stir well. Allow to cook for 15 mins..
Add in some powdered flour and stir/whisk well..
Allow to simmer for 10 minutes..
Bring it down and form into desired shape and serve with soup e.g Banga, taushe, egusi soup e. t. c.

Tuwon masara is a corn flour meal eaten in the northern part of Nigeria. Add about ¼ cup of water, reduce the heat to. Tuwo Masara is a northern Nigerian cornmeal produced using cornflour. Ingredients: Tuwo Masara and Corn Flour. Explore museums and play with Art Transfer, Pocket Galleries, Art Selfie, and more.