Tuwon masara(maize flour)
Tuwon masara(maize flour)

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, tuwon masara(maize flour). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Put little water on fire and let it boil. Pour the watery flour into the boiled water and stir till it becomes a little thick. Cover mixture and allow to cook.

Tuwon masara(maize flour) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Tuwon masara(maize flour) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have tuwon masara(maize flour) using 2 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tuwon masara(maize flour):
  1. Prepare 1 1/2 cup Maize flour
  2. Prepare as needed Water as much

Tuwon masara is a corn flour dish eaten in the northern part of Nigeria. Serve with soups like Miyan Kuka, Miyan Taushe and other northern soups. Maize flour also called as corn meal and Makai ka atta. It is yellow coloured flour with coarse texture.

Instructions to make Tuwon masara(maize flour):
  1. Put little water on fire and let it boil
  2. Take 1/4 cup of maize flour and make it into a watery form using ng cold water in a bowl
  3. Pour the watery flour into the boiled water and stir till it becomes a little thick
  4. Cover mixture and allow to cook
  5. Take the remaining flour and begin to add to the cooked flour and mix well bit by bit until it becomes very string
  6. Add little cols wayed to mixture and cover pit and allow to cook
  7. After like 4 minutes, open pit and mix flour to make it into a though
  8. Corn flour meal is ready and waiting to be eaten with any soup

Corn meal is made by grinding corn kernels into a coarse powder. Unlike cornstarch, processing cornmeal doesn't involve the separation of bran, germ and endosperm. No additives, no preservatives. very good for preparing your baby's cereal food and for swallow. 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. Methodology: Tuwon surfafen masara (TSM) was prepared by first milling the processed maize.

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