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Tuwo Masara

Also known as Tuwo Masara (Corn Flour Swallow)

Tuwo Masara is a firm, dense corn flour swallow that is the primary staple of Northern Nigeria's Middle Belt communities and is also widely consumed across the Hausa belt. Made from finely ground white or yellow maize flour, it is closely related to the Ugali of East Africa and the Sadza of Zimbabwe — reflecting the ancient, pan-African tradition of corn-based swallows.

Tuwo Masara, Nigerian cooking

Ingredients

  • 3 big cups of fine white or yellow corn flour (maize flour — finely ground, not coarse cornmeal)
  • 5 to 6 glasses of water
  • A pinch of salt

Method

  1. 01

    Making a Smooth Slurry. In a bowl, mix 1 big cup of corn flour with 2 glasses of cold water. Stir vigorously until completely smooth and lump-free — this slurry is the secret to lump-free Tuwo Masara. Set aside.

  2. 02

    Boiling the Water. Bring 3 glasses of water to a full rolling boil in a wide, deep pot. Add a pinch of salt.

  3. 03

    Adding the Slurry. Pour the corn flour slurry into the boiling water while stirring continuously. The mixture will immediately begin to thicken.

  4. 04

    Adding the Remaining Flour. Once the slurry is fully incorporated, begin adding the remaining corn flour gradually, a handful at a time, while stirring vigorously with each addition. The Tuwo will become very thick and stiff — use a strong wooden spatula and considerable force.

  5. 05

    Vigorous Turning. Once all the flour is added, turn and press very vigorously for 12 to 15 minutes. Tuwo Masara requires more physical effort than other swallows due to the density of the corn starch. Press hard against the pot bottom and sides, folding the swallow over itself repeatedly. The Tuwo is ready when it is a completely smooth, very firm, cohesive dough that pulls away from the pot cleanly.

  6. 06

    Steaming. Cover tightly and steam on the very lowest heat for 8 minutes. This fully gelatinises the corn starch and produces a smooth, properly cooked result.

  7. 07

    Moulding. With wet hands, scoop and mould into firm balls. Serve immediately.

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