Cornmeal Recipe: How to make Cornmeal Fufu (Tuwo Masara)

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Cornmeal (Tuwo masara) is a staple food and a very popular fufu swallow among the Northern parts of Nigeria.  It comes in different names as some people call it cornmeal fufu or corn swallow. In Hausa, it is called tuwon masara or tuwo.

Cornmeal fufu is made from dried corn. The corn is ground into a medium consistency and then sieved to have a fine consistency. Tuwon Masara or corn fufu is a bit similar to polenta as they both use corn.  While corn fufu is cooked plain without any seasoning, polenta is prepared and seasoned like a porridge.

Tuwon Masara or corn fufu is a common meal in parts of Africa and it is cooked in different ways depending on the country. However, in some Northern states in Nigeria, this fufu swallow is a great side dish you would likely come across it in restaurant menus and in many homes.

Different ways to prepare Cornmeal fufu (Tuwon Masara)

There are different ways of making cornmeal fufu. You can directly add the ground corn to a pot of boiling water and while stirring continuously to create a dough-like mash.

However, you can still prepare your corn fufu or tuwo masara by mixing the cornflour into a thick paste and then add it into a pot of boiling water to make a smooth dough-like mash. Cornmeal fufu is traditionally eaten with light soups like Miyan taushe, Miyan karkashi , Miyan Busheshe kubewa and Miyan kuka. This is done by breaking pieces of the fufu off and using them to scoop up bites of soup you are eating. However, cornmeal also pairs well with any type of soup, stews, and sauces.  Apart from tuwon Masara, there are other cornmeal recipes . Also see here how to make Nigerian fufu

Cornmeal fufu or swallow is then prepared using the following Ingredients:

Cornmeal fufu ingredients

• Ground corn (maize)
• Water
• Pot
• Wooden spoon or turner

You can also watch this video to see how this is made below

Steps on how to make cornmeal fufu (tuwon masara)

1. Sieve the ground corn into a bowl and set aside.
2. Add 1 cup of the corn into a bowl, add water to it and make a thick but runny paste.
3. Add 2 cups of water into a pot and place on a stovetop, then bring to a boil.
4. Once the water has come to a boil, add the dissolved corn paste and stir continuously until it dissolves and starts to thicken.
5. Cover the pot and allow to cook for 5 minutes while you stir the content intermittently to prevent it from burning or forming lumps.
6. Add the ground corn powder with one hand and stir with the other hand to prevent lumps. Be sure to add this a little at a time so that you don’t end up with overly thick corn fufu.
7. When you have gotten your preferred texture and consistency, you can stop adding the dried cornmeal.
8. Scrape the sides of the pot and sprinkle water over the content to cook evenly. Cover the lid and leave to cook on medium heat.
9. After 2 minutes, come back and stir again, once you no longer perceive the raw flavor of the corn it means the cornmeal or tuwon masara is done
10. Remove from heat and scoop into nylon bags to keep them warm. You can store leftover cornmeal fufu in the fridge for up to a week or get it frozen for months. When in need leave to thaw in a bowl. To warm this,  put the molded fufu in a pot of hot and cook until hot.
11. Cornmeal or tuwon masara goes well with miyan taushe, miyan busheshen kubaiwa or miyan kuka. Enjoy!!