Tuwon masara(corn meal swallow)

#CooksnapwarriorTuwon masara can be served with any soup of your choice

My dad loves tuwon masara and I decided to cook it for him and he really appreciate.

Our visitor goes like this "wow! These soup is so delicious! How did you make it? What are ur ingredients? She threw questions at an interval b4 i answer it, she'll throw another one. Sincerely speaking, it give me joy when people complement and enjoy my meals. ❤️😋

It's traditional healthyfood

My mom used to make this all the time when I was a kid.I cooked some this morning it was good brings back memories

Corn meal mush is a very versatile dish that is popular primarily in the Southern United States. It works a lot like polenta in that it can be served fresh and soft, or it can be chilled, sliced, and fried. The main difference between "mush" and polenta is the corn meal used for mush is not as finely ground as that used for polenta, and in the US when corn meal Mush is served it's usually used as a breakfast food and sweetened. I like using it more as a savory side and this is what we have in this simple recipe.

My family loves this recipe. It is so easy to make.

This is family recipe i loved to share, my family enjoys having this with some champorado ( A Mexican chocolate drink).

I love corn bread and have been using this recipe for years. It is a recipe that my mom & dad received for their wedding. #mycookbookEnjoy!

Great snack for kids. My kids love them.

This is by far the best corn bread recipe I have found that isn't dry, crumbly, and has a fantastic taste. Love It!!!!!!

I wanted to get rid of a lot of corn meal that I just couldn't use up, by making something delicious, simple and sizeable.You can make this with store-bought mix too.If it cools, please warm it in the microwave. Recipe by Pekuchin

#Ashlab.Okro soup has been one of the most easiest and quickest soup to prepare.some argue that okro takes a lot of time and energy to make,but for me I used the blender method to blend my okro and ogbonno due to the fact that I don’t like the smell that comes from ogbonno,So blending it together with the okro removes the smell and also gives it a nice taste.It’s known as miyan kubewa in Hausa.I love everything about okro soup mixed with ogbonno,especially that part of draw,which makes it fun while eating. Blending your belly pepper,chilly pepper with the garlic,onions and cray fish gives the paste a nice aroma and also taste.Least I forget I used the processed okro because I couldn’t get the fresh okro here .You can cut spinach and add to your okro soup.Don’t forget to wash your hands before you start cooking and also wash all the veggies that needs to be washed.

We get awesome local corn from the local farmers market during the summer, the best way to preserve the fresh flavor is to blanch the corn and cut the kernals off the cob and freeze. I have tryed freezing whole ears but was not happy with the reheating. To reheat these just pour into a dish, add salt, pepper and butter and microwave until hot, or saute in butter until hot,. It is so delicious a touch of summer all year long!

staple soup with simple ingredients

I love corn and tomatoes. I definitely love green beans mixed together I was happy with it!!

this corn bread has the prefect texture, I love it! I use white corn meal in mine.

Needed something to eat with my soup.

This is a staple in Chinese homes for a fast and nutritious meal on cold days. This soup combines chicken legs with staple stew ingredients such as potatoes, onions, and carrots for a deliciously sweet soup naturally sweetened by tomato and optional ketchup.

I just want chill last night and I have never made it in my life. Today is the very first time my mom sure part of her recipe with me. And We have canned our own vegetables and tomatoes that we have made in the summer thought it would be cool to us to the make chili out of. Plus it comes from our own vegetables garden from the country. :-) also my famliy love it and we eat it all up less then hour between 4 people. And my family really did use to eat my cooking and now the they do.

I was asked to make these even though I never had before. I found a similar recipe, added sugar to taste and viola! I might even make these again despite the slight hassle!Things to think about:Be aware of the popping oil! of you're not careful you could burn yourself... (I did)When preparing this recipe, remember to include FREEZING time. I froze mine overnight and made then in the morning. Worked great! :chef

Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.This is very hearty and satisfying with the sweetness of the corn.Make sure to bake immediately after mixing the mixture with the dry ingredients. If time lapses before baking, the baking soda won't function well and the bread won't rise. Recipe by pogue

I could not believe how easy it was to make corn tortillas at home. I made a little modification to a recipe I found at theKitchn.com. So much better then the ones you find at the store.

This is a tasty accompaniment to a spicy meal.

If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.

These are even better then the ones my grandmother used to make!

Frozen corn beats canned corn any day of the week. And it’s a perfect substitute to fresh corn cobs. Perfect taste of garlic and that cheesy goodness will make you fall in love with this recipe everytime! It'll probably become a staple side in your house as well.

Living in Arizona as a child I often had the chance to enjoy Navajo Fry Bread. Now that I live in Texas I wanted to give it a southern flair. This is a pretty easy recipe, the corn meal is not a must (replace with flour if desired) but the flavor goes great with okra.