Ingredients: • Corn Flour (Tuwo Flour) • Potash Note: While turning, don't let it hard at the beginning, so as to be easy for you to make. Serve with: Gbegiri Soup and Ewedu Soup (Jute Leaces. Preparing soft tuwo masara/nigerian fufu with corn &cassava flour. Afang Soup is a nutritious soup made with Afang leaves/Okazi leaves,water leaves&assorted meat.
Afang soup with tuwo Masara(corn flour) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Afang soup with tuwo Masara(corn flour) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have afang soup with tuwo masara(corn flour) using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Afang soup with tuwo Masara(corn flour):
- Prepare Corn flour
- Prepare Waterleaves
- Make ready Afang/okazi
- Get Crafish
- Make ready Meat and fish of choice
- Take Seasonings
- Take Perewinkles
- Prepare Palm oil
- Prepare Onions
- Get Kpomo
Corn flour, which is used in producing Tuwo Masara is in a soup bowl beside the Region: North. Ingredients: Tuwo Masara and Corn Flour. Explore museums and play with Art Transfer. Tuwo Masara with Miyan wake (Gbegiri) and sauced oxtail.
Instructions to make Afang soup with tuwo Masara(corn flour):
- Steam meat with onions, pepper and seasonings till properly cooked and then set aside
- Put the waterleaves in a pot on medium heat, allow to cook till it has extracted it's water and almost all dried out then add crayfish, pepper and meat with the stock, perewinkles and the seasonings then allow to cook properly, then add palm oil and cover to cook, while that is, hit the afang in mortar to for the leaves to be more softer and shorter, then stir the pot and add the afang, stir and bring down immediately to maintain the freshness, the heat of the pot wraps up the cooking
- Put water in a pot and allow to boil, mix corn flour in a little bowl of water then pour in the boiling pot of water, stir till thicken and properly cooked then add the dry flour till its texture suits you, over to cook for a minute, stir again and bring down.
- Serve and enjoy meal with chilled water!
Explore museums and play with Art Transfer. Tuwo Masara with Miyan wake (Gbegiri) and sauced oxtail. 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".
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