For today's menu, Jamila prepares the most delicious-looking and tasting Tuwon Masara da Miyar Kuka we've come across. Watch the full episode to master the. Garin masara, Okro (danyar kubewa), Palm oil, Pepper, Scotch bonnet, Onion, Daddawa, Seasoning. Tuwon shinkafa with moringa soup(miyan zogale).
Tuwon masara with moringa soup is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Tuwon masara with moringa soup is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook tuwon masara with moringa soup using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Tuwon masara with moringa soup:
- Make ready Garin masara
- Prepare leaves Moringa
- Take Red pepper, attaradu, onions
- Get Maggi,salt,crushed groundnut
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: this is the generic Tuwo's corn-flour version, and can be taken with any good soup. Moringa is 'Zogale' in Hausa language.
Instructions to make Tuwon masara with moringa soup:
- Add water in a pot until it boil then start adding your garin masara bit by bit and be stiring it until it becomes thick then close it for some minutes.
- Wash the red pepper, onions,attarudu,cut and blend them.
- In a pot add palm oil, chopped onions and fry,add the blended ingredients and fry then add water, crushed groundnut and allow to boil,after some minutes add the moringa leaves and allow to cook,enjoy it's very delicious and healthy.
Tuwon Masara: this is the generic Tuwo's corn-flour version, and can be taken with any good soup. Moringa is 'Zogale' in Hausa language. Ezowa: Traditional soup of the Nupe people of Northern Nigeria, especially in Niger State, made from ground beans, pepper and other seasoning. Tuwon masara (cornmeal) and egusi soup 😋. The greens are easy to plant and the leaves are ready for harvesting in about four to six weeks after sowing the seed.
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