TUWON MASARA(MAIZE SWALLOW). Cornmeal recipe (Tuwo masara) is a staple food and a very popular fufu swallow among the Northern parts of Nigeria. It is known by different names as some people call it cornmeal fufu or cornmeal swallow. In Hausa, it is called tuwon masara or tuwo.
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".
Tuwo Masara is a Nigeria swallow organic food prepared from Corn.
You can cook TUWON MASARA(MAIZE SWALLOW) using 2 ingredients and 5 steps. Here is how you cook it.
Ingredients of TUWON MASARA(MAIZE SWALLOW)
- You need 10 cups of maize flour.
- Prepare of water.
Welcome back to today's article, i 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. See great recipes for Masa mai dambu, My masa second reciepe, Tuwon madara too! Heat water in a medium pot, pour the corn flour in the pot, combine and stir continuously until thick.
TUWON MASARA(MAIZE SWALLOW) step by step
- Maize flour is now in package like semovita but mine I wash d raw maize and dry it and grindit.
- Divide d maize flour into 2.d first portion should b mix with water to give a smooth paste.add into d boiling water mix thoroughly to give a smooth paste avoid lumps. leave it to simmer for 30mins.
- After dat u take d second portion of d maize flour and introduce it to d already cooked talgė.turn it using a turning stick to give smooth consistency. allow to cook for another 30 mins..
- After dat tuwon masara is ready it can b eaten with miyar kuka, kubewa and vegetable soup also.
- Enjoy.
Tuwon masara is a corn flour meal eaten in the northern part of Nigeria. Ever wondered how to make the popular northern delicacy Tuwon Masara? Nutrition Prevents constipation and reduces stomach acidity. Abstract The influence of hydrothermal treatment of maize grains, meant for flour production, on the quality and acceptability of tuwon masara (traditional The study was focused on the evaluation of textural and sensory quality enhancing functionality of cassava flour in the production of maize tuwo. This is a corn flour dish popularly eaten in the Northern part of Nigeria.
