Wash your meat, seasoned with maggi, salt and onion. then put aside.

You get your pot for the tuwo, you put your water on fire, while putting your pepper, onion if you like little ginger just for the aroma, then blend and put aside.

Once the water starts boiling, you take like 1, 1/2 tin cup of the corn flour, you make paste, then pour into the boiling water, use your turning stick to stir, and keep stirring until it becomes thick then you allow to keep boiling for about 10-15 minutes.

After which you start adding the remaining corn flour into the boiling paste gradually and stirring until you get your desired texture, then you cover the pot, lower the heat and allow to simmer for 5 minutes. mould it to the shape you want and keep in a warmer.

If you have 2 burners your meat should be ready by now, then you pour your blended ingredients in the meat, wash the dry fish and put, your red oil, crayfish, locust bean, maggi and salt to taste. cover and allow to boil. Once the ingredients are well mixed, you can now add the grounded kuka, you will be pouring it gradually and stirring it with turning stick so it doesn,t form lumps.

Your Tuwo and miyan kuka is ready to be served. Enjoy.