How to make Nigerian Tuwo Masara (Corn Meal)
How to make Nigerian Tuwo Masara (Corn Meal)
Cuisine: NigerianDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
25
minutesTotal time
30
minutesTuwo Masara, also known as cornmeal tuwo or maize fufu, is a soft, swallow-like meal commonly eaten in Northern Nigeria. Made from maize flour (preferably fermented or slightly coarse), it’s quick to prepare and goes well with various rich soups.
Ingredients
2 cups corn flour (maize flour – white or yellow)
4 cups water (adjust as needed)
Extra warm water (for kneading if needed)
Salt (optional, a pinch)
Directions
- Step 1: Boil the Water
In a pot, bring 4 cups of water to a rolling boil over medium heat. - Step 2: Add Corn Flour Gradually
Reduce heat to low and begin adding the corn flour slowly while stirring continuously with a wooden spatula or turning stick (omorogun).
Keep stirring until the mixture thickens and forms a dough-like consistency.
If the mixture is too soft, sprinkle more flour and continue turning.
If it’s too thick, add a little hot water, cover for 1–2 minutes, and stir again. - Step 3: Steam & Final Mix
Cover the pot and allow the tuwo to steam for another 3–5 minutes on low heat.
Stir one last time to smoothen the texture. - Step 4: Mold and Serve
Wet your hands with warm water and scoop the tuwo into smooth, round molds.
Serve hot with your preferred soup.
Best Soups to Serve With Tuwo Masara:
Miyan Kuka (Baobab leaf soup)
Miyan Taushe (Pumpkin & groundnut soup)
Draw soup (Okra or Ogbono)
Groundnut soup or vegetable soup
Notes
- Use maize flour commonly sold in local markets or food stores. Slightly fermented or traditional corn flour gives the best authentic flavor.
- Nutritional values increase based on the soup and proteins served alongside.
- Stir continuously while adding flour to avoid lumps.
Use a wooden spatula or thick spoon for easier handling.
For fermented flavor, use slightly sour maize flour – a northern specialty.
