Tag: CornFlour

  • 7‑Day Return Promise for Corn Flour — Because You Deserve the Best

    We take quality seriously. Every pouch is processed, packed, and handled with care — because you’re not just buying “flour”, you’re buying peace of mind for your kitchen.

    But let’s be honest: mistakes can happen. A seal can get compromised in transit, a batch can have an unexpected issue, or a package can arrive in a condition we would never choose for you.

    That’s exactly why we have a 7‑day return option for defective products — because you deserve the best, and we want to take responsibility if something goes wrong on our end.

    The promise (in simple words)

    If your sealed corn flour arrives defective (for example: factory error, damage, mould, contamination, or anything that clearly shouldn’t be there), you can request a return within 7 days.

    Best practice: If it’s something you can see immediately (like a torn pouch, damp pack, wrong item, or missing item), please message us within 48 hours of delivery so we can resolve it quickly.
    For other quality concerns, you have up to 7 days from delivery to request a return.

    For full details, you can also read:

    • Return Policy: https://greenunison.com/return-policy/
    • Shipping, Returns & Refunds: https://greenunison.com/shipping/

    What counts as a “defect” (the kind we will take responsibility for)

    Here are common examples of issues we consider eligible for support, return, replacement, or refund — depending on the situation:

    ✅ 1) Package arrived damaged or compromised

    • Torn pouch
    • Weak/failed seal
    • Pouch punctured during delivery handling
    • Flour exposed to air/moisture before you even opened it

    ✅ 2) Spoilage signs in a sealed pack

    • Visible mould
    • Strong off smell that suggests spoilage
    • Dampness or clumping that looks like moisture exposure (especially when the pouch seal was compromised)

    ✅ 3) Contamination or “mixed with other things”

    • Foreign particles that clearly shouldn’t be present
    • Product appears mixed with another item

    ✅ 4) Wrong item / wrong quantity / missing item

    If you received the wrong product, wrong quantity, or something is missing, please report within 48 hours of delivery with photos and your order number.

    What is NOT returnable (to keep things fair and safe)

    We love helping, but we also have to protect food safety and be fair to everyone. These are examples of cases that may not qualify:

    ❌ 1) Customer-caused issues

    • Damage caused by storage after delivery (e.g., leaving the pack open, exposing it to moisture, scooping with wet spoons)
    • Contamination caused after opening

    ❌ 2) Opened/broken seal for “change of mind”

    For health & safety reasons, opened food items typically can’t be returned unless it’s clearly a defect/damage issue tied to the product condition.

    ❌ 3) Delayed complaints far beyond the reporting window

    If the issue is reported too late (especially after significant storage time), it becomes difficult to confirm what happened and resolve responsibly.

    A 2‑minute quality check when your corn flour arrives

    This small habit can save you stress later — especially during busy weeks.

    Step 1: Check the outer delivery package

    Look for signs of soaking, crushing, or tearing.

    Step 2: Check the pouch seal and label

    Before opening:

    • Is the pouch seal intact?
    • Is the pack dry?
    • Does anything look punctured or tampered with?

    Step 3: Open, then inspect quickly (if all looks fine)

    You’re checking for:

    • Unusual smell
    • Visible mould
    • Anything foreign
    • Unexpected damp clumps

    If anything feels off, stop there and message us — don’t “manage it” or keep cooking with it.

    How to request a return (simple, clear, and human)

    To start, send us:

    1) Your order number
    2) Product name (Corn Flour)
    3) What’s wrong (short description)
    4) Clear photos/video

    • the pouch seal
    • the affected area
    • the label (if possible)

    Contact options

    • WhatsApp chat: https://wa.me/2348103043789?text=Hello%20Green%20Unison%2C%20I%27d%20like%20to%20request%20a%207-day%20return%20for%20my%20Corn%20Flour%20order.%20Order%20No%3A%20____.%20Issue%3A%20____.%20I%20have%20photos%2Fvideo.%20Thank%20you.
    • Email: support@greenunison.com

    If your return is approved, we’ll share the next steps. For defective returns, we may arrange collection/return logistics, and we’ll guide you on how to send it back in the original packaging with labels intact.

    Refund timeline (what to expect)

    After we receive the item, we inspect it (usually within a few business days). If approved:

    • Refunds are typically processed within 3–7 business days after inspection, returned to your original payment method.
    • Depending on payment method and processing timelines, please allow up to 14 business days in some cases.

    We know waiting for money back is not fun — so we do our best to move fast and communicate clearly.

    If you’re ordering corn flour today, here’s the direct link

    • Silky White/Yellow Corn Flour – Effortless Use:
      https://greenunison.com/product/nature-powered-corn-flour/
    • Browse all flours:
      https://greenunison.com/shop/flours/

    Prefer shopping by message?

    • WhatsApp Catalogue: https://wa.me/c/2348103043789
    • WhatsApp: 0810 304 3789

    Helpful reads (so you get the best experience with your flour)

    If you cook with corn flour often, these will help you enjoy smoother results and better storage:

    • How to Prepare Corn Flour for Swallow (Tuwo Masara):
      https://blog.greenunison.com/how-to-prepare-corn-flour-for-swallow-tuwo-masara/
    • Your Flour & Pap Powder Care Guide (weevils, moisture, odours):
      https://blog.greenunison.com/flour-pap-storage-guide-to-beat-weevils-moisture-odours/
    • Bake Bakery‑Style at Home with Wholegrain Corn Flour (White & Yellow):
      https://blog.greenunison.com/bake-bakery-style-with-wholegrain-corn-flour-white-yellow/
    • Micro‑Batches: The Science of Aging Flour (taste & storage over time):
      https://blog.greenunison.com/micro-batches-science-aging-flour/

    Final note: quality is our standard — responsibility is our promise

    We’re proud of what we make, and we work hard to keep quality consistent. Still, if something slips through, we won’t pretend it’s “normal”.

    A 7‑day defective product return is our way of adding accountability to quality — because you deserve the best.

    If anything looks wrong with your corn flour order, message us and we’ll help you sort it out properly.

  • Wholesome Luxury at Your Door: Same-Day Delivery in Ago Iwoye, Ibadan & Abeokuta

    Wholesome Luxury at Your Door: Same-Day Delivery in Ago Iwoye, Ibadan & Abeokuta

    It usually starts the same way.

    A student gets back from lectures, opens the cupboard and realises there’s nothing simple to eat.
    A mum remembers she promised “hot pap” in the morning… then remembers she’s out of pap powder.
    An eco-conscious shopper wants clean staples, but doesn’t want to keep jumping from place to place hoping the quality is right.

    And then comes the line we’ve heard too many times:

    “I’ve been looking for this.”

    If that’s you, we have good news: your search ends here.
    Green Unison can now deliver to you the same day you place your order in Ago Iwoye, Ibadan and Abeokuta (we’ll confirm your delivery window on chat based on time of order and route).

    Wholesome luxury has come closer — knocking on your door.

    What you can order for same-day delivery

    These are the pantry staples people keep coming back for (and yes, you can stock up):

    Want to browse everything in one place?
    Explore the full shop here: greenunison.com/shop

    A small story from three doorsteps

    1) The student who needed something fast

    It’s late afternoon. You’re tired. You want something familiar that doesn’t take forever.

    That’s where staples like pap powder and corn flour shine: quick meals, easy routines, less stress.

    Now imagine sending a message, placing your order… and knowing it can arrive that same day.

    2) The mum who just wants tomorrow morning to go smoothly

    Mornings move quickly. When the basics are in the house, everything feels calmer.

    A small pack of Pap Powder (200g) is perfect for “let me just start with this” moments.
    Bigger packs are for families that don’t want to keep running out.

    3) The eco-conscious shopper who is tired of the endless search

    Quality matters. But so does time, transport and the mental load of “Where can I find the good one?”

    This is the heart of the update:
    wholesome luxury has come closer — so you don’t have to keep going farther.

    How same-day delivery works (simple)

    1. Choose what you want (product + size).
    2. Message us with your location (Ago Iwoye / Ibadan / Abeokuta + your area).
    3. We confirm availability, total cost and delivery fee, then dispatch.
    4. Receive your order same day (based on confirmation/time of order and route).

    Prefer to buy through a reseller near you?

    We’re building access community by community. You can also order via our resellers:

    • Amuloko, Ibadan (Oyo State)
    • Pagun, Ibadan (Oyo State)
    • Abeokuta (Ogun State)
    • Mariam, Ago Iwoye (Ogun State)
    • …and more to come

    Quick ideas: what to do with these staples

    If you’re stocking up, here are a few simple ways people use them:

    • Pap Powder: quick breakfast pap, or set pap (eko style) for home routines
    • Plantain Flour: swallow, quick thickener for soups, or simple pancakes
    • Corn Flour (white/yellow): swallow, porridge base, or light baking experiments
    • Groundnuts / Groundnut Flour: snacks, blends, and add-ins for flavour and satisfaction

    Kind note: our blog content is for general food inspiration and everyday cooking guidance — not medical advice.

    FAQs

    Do you really deliver the same day?

    Same-day delivery is available in Ago Iwoye, Ibadan and Abeokuta. We’ll confirm your delivery window once you message (it depends on time of order and route).

    What if I’m not sure what size to buy?

    Start small if you’re testing: 200g is available for Plantain Flour and Pap Powder. For regular cooking, 500g is a solid middle option; 1kg is great for families and repeat meals.

    White or yellow corn flour — which should I pick?

    Choose based on preference: white is classic and neutral; yellow is slightly richer in colour. Both work for swallow and other meals.

    Do you ship outside these cities too?

    Yes — you can still order via the shop, but this post is specifically for same-day delivery within Ago Iwoye, Ibadan and Abeokuta.

    Any allergy notes?

    Groundnuts and groundnut flour are not suitable for anyone with a peanut allergy. Always check before serving to guests or children.

    Order now (quick links)

    Your search is over. Wholesome luxury has found you

  • Why your corn flour swallow “draws” (or turns rubbery) — causes + fixes (Tuwo)

    Why your corn flour swallow “draws” (or turns rubbery) — causes + fixes (Tuwo)

    If you’ve ever made corn flour swallow and it suddenly starts “drawing” like chewing gum (or turns rubbery), you’re not alone. The good news? Most times, it’s not that anything is “wrong” with you — it’s usually water + heat + turning technique

    Yorùbá (kíákíá): Bí swallow ìyẹ̀pẹ̀ agbàdo rẹ bá ń fa tàbí di gígùn bí gọ́ọ̀mù, ó sábà máa jẹ́ omi tí kéré, ina tó ga, tàbí bí o ṣe ń yí i. Ẹ jọ̀ọ́, ẹ má bínú — a máa fix rẹ.

    ✅ Shop the flour used in this guide:
    Silky White/Yellow Corn Flour – Effortless Use

    First: what does “draw” actually mean?

    When corn flour meets hot water, the starch granules swell and thicken (that’s normal). But when the mix becomes too tight, overheated, or worked wrongly, it can turn stretchy-rubbery instead of smooth and soft.

    Yorùbá: “Draw” túmọ̀ sí pé swallow náà ń fa, kì í sì jẹ́ kí o yà a dáadáa — ó ń dà bí ẹni pé o ń jẹ gọ́ọ̀mù.

    Quick Fix Checklist (try this in 5 minutes)

    If your tuwo is already drawing:

    1. Reduce heat to low.
    2. Add hot water (small splashes) around the edges — not cold water.
    3. Cover for 60–90 seconds to steam.
    4. Fold/turn gently until it relaxes.
    5. If it’s still too tight, repeat with another small splash of hot water.

    Yorùbá:
    1) Dín iná kù.
    2) Fikun omi gbóná díẹ̀ díẹ̀ (kì í ṣe omi tútù).
    3) Bo fún ìṣẹ́jú kan.
    4) Yí i sẹ́lẹ̀ sẹ́lẹ̀ títí yóò fi rọ.

    7 reasons corn flour swallow draws (and how to fix each one)

    1) Your water-to-flour ratio is too low (it’s simply too thick)

    Symptom: It becomes tight early and starts pulling.
    Fix: Use the reliable base ratio:

    • 1 cup corn flour : 2 to 2½ cups water

    If you like it softer, stay closer to 2½ cups.

    Yorùbá: Bí omi bá kéré ju, swallow máa di gígùn. Fikun omi díẹ̀ díẹ̀ (omi gbóná).

    2) You poured too much flour at once

    Symptom: It thickens too fast; you fight lumps, then it becomes rubbery.
    Fix: Add flour gradually while stirring/whisking at the start.

    Pro tip: Start with a small portion first, let it thicken, then add the rest in batches.

    Yorùbá: Má ṣe tú ìyẹ̀pẹ̀ pọ̀ sílẹ̀ lẹ́ẹ̀kan. Tú un díẹ̀ díẹ̀.

    3) Heat is too high after adding the flour

    Symptom: It “sets” too quickly and turns chewy.
    Fix: Once water boils, reduce to medium/medium-low before adding flour. Keep it controlled.

    Yorùbá: Iná tó ga máa mú kí ó “di” kíákíá. Dín iná kù sí àárín.

    4) You used the wrong mixing method (or over-whisked)

    Symptom: It becomes gluey/stretchy instead of smooth and soft.
    Fix:

    • Whisk only at the beginning to prevent lumps.
    • Switch to a wooden spatula/turning stick to finish.
    • Turn firmly, but don’t “beat” it like cake batter.

    Yorùbá: Whisk jẹ́ fún ìbẹ̀rẹ̀. Lẹ́yìn náà, lo ọ̀pá/yíyí (turning stick) kí o sì yí i dáadáa.

    5) You kept “dry-patching” (adding extra flour to “correct” softness)

    Symptom: It starts okay, then gets tight and draws later.
    Fix: If you need to adjust texture, do it with hot water, not more flour.

    Yorùbá: Tí ó bá rọ ju, má ṣe fọwọ́sí i pẹ̀lú ìyẹ̀pẹ̀ míì. Omi gbóná ló yẹ.

    6) You left it covered too long without turning

    Symptom: The top looks fine, but underneath sets like rubber.
    Fix: Cover briefly (1–3 minutes max), then turn again.

    Yorùbá: Bo díẹ̀ ni. Lẹ́yìn náà, yí i padà.

    7) It cooled down (and firmed up)

    Symptom: Smooth when hot; rubbery/firm after sitting.
    Fix:

    • Serve tuwo hot.
    • If it sits, reheat gently with steam + a tiny splash of hot water and fold.

    Yorùbá: Swallow fẹ́ràn gbígbóná. Tí ó bá tutù, jẹ́ kó gba ẹ̀fúùfù-omi (steam) kí o sì yí i.

    Foolproof method for smooth, non-rubbery corn flour tuwo

    You’ll need:

    Steps:

    1. Bring 2–2½ cups water to a boil (for 1 cup flour).
    2. Reduce heat to medium.
    3. Add corn flour gradually while whisking.
    4. Once it thickens, switch to a spatula/turning stick and turn until smooth.
    5. Cover 1–2 minutes, then turn once more.
    6. Serve hot.

    Yorùbá (ìlànà kúkúrú):
    Gbé omi dé bíbo → dín iná kù → tú ìyẹ̀pẹ̀ díẹ̀ díẹ̀ → whisk → yí i pẹ̀lú ọ̀pá → bo díẹ̀ → yí i lẹ́ẹ̀kansi → jẹun.

    “Corn flour” vs “cornflour” (important note)

    In some places, “cornflour” can mean pure cornstarch (used mostly for thickening sauces).
    In this post, corn flour means finely milled maize flour used for tuwo/swallow — like the one we sell.

    Helpful next reads (if you want more guidance)

    Where to buy the corn flour in this post

    🛒 Shop directly:
    Silky White/Yellow Corn Flour – Effortless Use

    📦 Browse all flours:
    https://greenunison.com/shop/flours/

    📲 Browse our WhatsApp catalogue:
    https://wa.me/c/2348103043789

    💬 Chat to order (prefilled message):
    https://wa.me/2348103043789?text=Hi%20Green%20Unison%20%F0%9F%91%8B%20Please%20help%20me%20order%20your%20Silky%2FWhite%2FYellow%20Corn%20Flour%20for%20tuwo.%20I%20need%20the%20best%20water%20ratio%20%2B%20tips%20to%20stop%20my%20corn%20flour%20swallow%20from%20drawing%2Frubbery.

    Final word (small, but powerful)

    If your corn flour swallow draws, don’t panic.
    In most kitchens, the fix is simply: more hot water (small splashes), lower heat, and gentler turning.

    Yorùbá: Ẹ má yá. Ọ̀pọ̀ ìgbà, ìtúnṣe rẹ̀ ni: omi gbóná díẹ̀ díẹ̀ + iná kékèké + yíyí pẹ̀lẹ́pẹ̀lẹ́.

    Happy cooking — and may your tuwo be soft, smooth, and proudly non-dramatic.

  • Corn Flour Bread Without Wheat: What You Can Make (and What You Shouldn’t)

    Corn Flour Bread Without Wheat: What You Can Make (and What You Shouldn’t)

    Ever wondered if you could bake bread using corn flour instead of wheat flour? You’re not alone. Many home bakers are exploring wheat-free, gluten-free alternatives for health or dietary reasons. Corn flour (finely milled maize) is a naturally gluten-free whole grain flour, so it’s an exciting option. But can it truly replace wheat in bread? The answer: yes, you can make some delicious things with corn flour alone, but no, it won’t behave exactly like wheat. In this post, we’ll explore what you can bake with corn flour when you skip the wheat – and what you shouldn’t attempt, to save you time and kitchen frustration.

    (Quick note: Here corn flour means whole ground corn/maize flour, not the starchy white “cornflour” used as a thickener. We’re talking about the yellow or white corn meal flour from maize grains, which is what Green Unison’s Corn Flour is. It’s naturally gluten-free with all the fibre and nutrients of whole corn.)

    Why No Wheat? Corn Flour vs. Wheat Flour Basics

    Baking without wheat is becoming popular as more people go gluten-free or experiment with local flours. Corn flour is a staple from maize – a crop we know well – so it’s an appealing wheat substitute. The key difference: unlike wheat, **corn flour contains *zero gluten***. Gluten is the protein in wheat that makes dough stretchy and traps air bubbles, giving bread that soft, risen structure. Corn flour has no gluten, which means:

    • Pros: Corn flour is gluten-free (great for those with gluten intolerance or looking to cut down on refined flour). It brings a rich, subtly sweet corn flavour and extra whole-grain fibre. It’s also locally available and affordable.
    • Cons: Without gluten, corn flour dough doesn’t have elasticity. It won’t rise and fluff up the way a wheat dough will. This doesn’t mean you can’t make any “bread” with it – but it does mean true yeast-risen bread loaves are tricky.

    In other words, corn flour can shine in certain recipes, but you need to choose the right kind of bakes. Let’s dive into those.

    What You Can Make with Corn Flour (No Wheat Added!)

    Fortunately, you can enjoy plenty of wheat-free goodness with corn flour. Here are some baked (and non-baked) creations that work well with 100% corn flour – no wheat needed:

    • Cornbread & Quick Loaves: The most famous corn flour “bread” is cornbread, a golden quick bread that’s closer to a moist cake. Cornbread doesn’t use yeast at all – instead it rises with baking powder or soda. You can mix our fine corn flour with eggs, a bit of oil, milk, a touch of sugar/honey, and baking powder to bake a lovely dense loaf or muffins. Because it’s gluten-free, the texture will be a bit crumbly (think along the lines of a cake or muffin, not a stretchy bread). Add some corn kernels, cheese or peppers for a fun twist. These corn flour loaves or muffins pair wonderfully with soups, stews, or as a snack.
    • Pancakes & Flatbreads: Corn flour makes tasty wheat-free pancakes. Just combine it with an egg (or mashed banana for vegan option), milk or water, a little oil and leavening. The pancakes will be tender with a slight crisp edge and a pleasant corn taste. Similarly, you can create simple flatbreads or wraps with corn flour. For example, mix corn flour with hot water and a pinch of salt to form a soft dough, then press or roll it into flat rounds. Cook these on a hot pan – you’ll get something like a rustic corn flatbread. They won’t be as flexible as wheat rotis or tortillas (corn flour is more brittle), but you can make small, thicker flatbreads that are great for dipping or topping. Pro tip: using a bit of cassava or tapioca starch in the mix can improve flexibility for wraps, since those starches add stretchiness.
    • Baked Snacks (Crackers & Coatings): Ever tried corn crackers? You can mix corn flour with a bit of fat and water to make a dough, roll it thin and bake into crispy corn crackers – a great gluten-free snack! Additionally, corn flour excels as a gluten-free coating for frying or baking. Use it to bread chicken or tofu, or to dust veggies before pan-frying. It gives a light, crunchy coating (think tempura-style or the way cornmeal coats fried okra). While this isn’t “bread” per se, it’s a way to replace wheat flour in recipes (like coating that normally uses all-purpose flour).
    • “Swallow” (Tuwo Masara): Outside the baking realm, corn flour’s superstar use in Nigerian cuisine is tuwo masara, the smooth corn flour swallow. Just corn flour and water, stirred over heat, turn into a smooth, dough-like meal that you eat with soup. It’s completely wheat-free and a beloved staple. (If you want to master lump-free tuwo, check out our guide on how to prepare corn flour for swallow (tuwo masara) for pro tips!)

    So yes – you can create plenty of wheatless delights with corn flour. From a pan of crumbly cornbread to a plate of hot corn pancakes or a bowl of satisfying corn swallow, corn flour is versatile. The trick is to stick to recipes that don’t rely on gluten for structure. Quick breads, unleavened breads, and anything bake-from-batter (rather than knead-and-rise dough) are your friends here.

    (Bonus: Even if you’re not cutting wheat entirely, you can still put corn flour to work by replacing a portion of wheat flour in traditional recipes. For instance, swap in about 25–30% corn flour in a muffin, pancake or bread recipe for extra fibre and flavour. Our Silky White/Yellow Corn Flour blends especially well with wheat flour in “rustic” bakes, adding a golden colour and hearty taste.)

    What You Shouldn’t Do with Corn Flour

    Now for the flipside – what not to do with corn flour if you’re trying to avoid a kitchen disaster. Some ideas sound great in theory but don’t work out well in practice due to that no-gluten issue. Here are a few “don’ts” for corn flour:

    • Don’t expect a fluffy, airy bread loaf: Without gluten, a dough made of only corn flour simply won’t rise into a soft loaf. If you tried to bake a classic sandwich bread or our local Agege bread using 100% corn flour, you’d get a dense, brick-like or crumbling loaf. Corn flour can’t trap the yeast’s air bubbles effectively, so the bread will be very heavy and likely fall apart. (In fact, bakers often say you cannot make true leavened “bread” with just corn – you’d need to add special binders like psyllium husk or extra starches, which goes beyond a simple flour swap.)
    • Don’t swap corn flour 1:1 for wheat flour in yeast recipes: Following from the above – if a recipe is designed for wheat (like a yeast-risen dough or a cake that relies on gluten structure), you can’t just use corn flour instead and hope it works. For example, don’t use corn flour in a dough expecting to knead it; it lacks the stretchy consistency and will break apart or turn paste-like. Always seek recipes specifically formulated for corn or gluten-free flours. They often compensate by using eggs, gums, extra starch, or different techniques to mimic the structure. Spontaneously substituting corn flour into a random bread recipe will end in disappointment.
    • Don’t confuse corn flour with cornstarch: This is a common mix-up, especially since in the UK, people say “cornflour” meaning cornstarch. Cornstarch is the ultra-fine white powder used for thickening sauces or making custard – it’s not whole corn flour. Never try to bake bread with cornstarch; you’ll get a gooey mess or a rock-hard result. Make sure you’re using actual corn flour (maize flour) for any of the ideas we mention here. Corn flour has the yellow (or white) colour of ground corn and contains the grain’s proteins and fibre, whereas cornstarch is just the starch (carbohydrate) part of corn. They behave totally differently.
    • Avoid purely starch-based “bread” attempts: On a related note, some might wonder “what if I add tons of starchy flour (like tapioca or potato starch) to corn flour to help it bind?” – Gluten-free bread recipes do use starches, but you still need a balance. If you somehow ended up with mostly starch and corn, you’ll get an odd, rubbery texture. Follow proven recipes if venturing into that territory. If your goal is a true bread loaf without any wheat, consider using a blend of gluten-free flours (corn, rice, sorghum, etc.) plus a binding agent and yeast – it’s possible to achieve a decent loaf, but it’s a science! For the scope of this post, we’re focusing on simpler corn-flour-only uses, because they’re much more foolproof.

    In short, don’t try to force corn flour into roles that wheat flour plays in classic baking. You’ll save yourself wasted ingredients and frustration. Embrace corn flour for what it does best (the tasty results in the previous section!), rather than expecting it to perform exactly like wheat.

    Wrapping Up: Enjoying Wheat-Free Baking with Corn Flour

    Baking without wheat can be truly rewarding when you use the right approach. Corn flour brings its own unique taste and benefits to the table – a slightly sweet flavour, lovely colour, and whole-grain nutrients – as long as you work within its gluten-free limits. Instead of a traditional bread loaf, think muffins, quick breads, pancakes, and indigenous dishes like tuwo. You’ll discover new favourites that don’t miss the wheat at all!

    Ready to try it out? Start small: maybe whip up a batch of corn flour pancakes this weekend or a simple cornbread loaf using Green Unison Corn Flour. You might be surprised how quickly your family devours these wheat-free treats. And if you’re feeling creative, experiment by combining corn flour with other flours (like a bit of plantain flour or yam flour) to create your own signature gluten-free bake – the possibilities are endless once you get the hang of it.

    Green Unison’s own Silky White/Yellow Corn Flour is finely milled and easy to use for all the ideas we mentioned. It’s a pantry must-have if you’re exploring alternative flours. You can grab a pack from our shop or even order on WhatsApp for quick pickup. We’re always here to help you make the most of these natural ingredients in your kitchen.

    Hungry for more tips? Don’t miss other guides on our blog, like How to Prepare Corn Flour for Swallow (Tuwo Masara) if you’re into traditional meals, or our upcoming posts on creative gluten-free baking. Have questions or your own corn flour experiment to share? Drop a comment or reach out – we love hearing from you!

    Ready to go wheat-free with corn flour? Browse our Flours collection for quality, locally-grown options. You can order Silky White/Yellow Corn Flour directly from our site or chat with us for quick service. Happy baking!

    CTA: Order Now – Get our premium corn flour and start baking! Shop online: Silky White/Yellow Corn Flour – Effortless Use or Chat with us on WhatsApp 👉 Click here (₦1,800 for 1 kg; same-day pickup available!). Enjoy nationwide delivery and let’s bring your wheat-free recipes to life!

  • Tuwo Masara for Beginners: Smooth, Stretchy, Lump-Free Every Time

    Tuwo Masara for Beginners: Smooth, Stretchy, Lump-Free Every Time

    Prep time: 5–10 minutes
    Cook time: 10–15 minutes
    Serves: 2–3 (adjust proportions as needed)

    Tuwo Masara — a comforting corn-flour swallow — should be soft, smooth and hold together without crumbling. If you’ve had trouble with lumpy tuwo or a swallow that breaks apart, this beginner-friendly guide is for you. It focuses only on using finely milled corn flour (the kind sold for swallow preparation) and gives clear, repeatable steps that remove the guesswork.

    Why this method works: start with a thin slurry so the flour disperses evenly, cook a stable base, then add the remaining flour slowly while stirring. A final short steam ensures the centre cooks through and the tuwo binds together for a stretchy, lump-free finish.

    Ingredients & tools

    Ingredients (approximate — scale to suit):

    • 1 cup finely milled corn flour (white or yellow) — see product link below
    • 2–2½ cups water (for ~1 cup corn flour) — plus a little extra if needed
    • A pinch of salt (optional)

    Tools:

    • Heavy-bottomed pot or saucepan
    • Sturdy wooden spoon or heatproof spatula (a turning stick is ideal)
    • Small mixing bowl for the slurry
    • Measuring cup and spoon

    Order fine corn flour: Green Unison Finely Milled Corn Flour — suitable for tuwo masara and made for smooth mixing. You can also browse all our flours here: https://greenunison.com/shop/

    Quick explanation: why lumps and breakage happen

    • Dry flour dumped into hot water causes clumps that are hard to break down.
    • Coarse flour or unsieved flour doesn’t dissolve evenly, leaving a grainy texture.
    • Too little water makes a dry, crumbly dough that falls apart.
    • Insufficient cooking/steaming leaves the centre undercooked and prone to breaking.

    The instructions below address each of these issues.

    The Smooth Tuwo Method — step-by-step

    This two-stage method (slurry → gradual dry add) is the simplest and most reliable for beginners.

    1. Heat the water
      Add 2–2½ cups of water to your pot and bring to a rolling boil. Reduce heat to medium so the water is hot but not vigorously boiling (this gives you better control when adding flour).
    2. Make a thin corn-flour slurry
      In a small bowl, combine half of the corn flour (about ½ cup) with cold water to make a smooth, runny batter (think thin porridge). Mix until there are no dry pockets. This slurry prevents instant lumping when it hits the hot water.
    3. Cook the slurry into a base
      Pour the slurry into the hot water slowly while stirring continuously. The mixture will thicken quickly into a pap-like base. Stir for 2–3 minutes to cook out the raw corn taste and to form a stable foundation.
    4. Add the remaining flour gradually
      Sprinkle the remaining dry corn flour into the pot in small handfuls while stirring vigorously. After each sprinkle, work the flour in until incorporated. This gradual addition is the step that prevents lumps — patience here is key.
    5. Adjust to the right consistency
      As the mixture becomes thick, it should be moist and elastic rather than dry and crumbly. If it firms up too fast, splash in a tablespoon or two of hot water and continue stirring. Aim for a dough that pulls cleanly from the pot sides and holds shape when scooped.
    6. Steam for a few minutes
      When the mixture is smooth and homogeneous, reduce the heat to low, cover the pot and let it steam for 2–3 minutes. This finishing steam cooks the centre and helps the tuwo bind so it won’t fall apart.
    7. Final stir and shape
      Uncover, give a final vigorous stir, then scoop and mould into round portions using a wet spoon or a bowl lined with plastic. Serve hot with your preferred soup or stew.

    Ratio cheat-sheet (no scale)

    • Starter (thin slurry): ½ cup corn flour + enough cold water to make a thin batter (approx. ¾ cup cold water)
    • Boiling water: 2–2½ cups of hot water for 1 cup total corn flour
    • Adjust: Add hot water a tablespoon at a time if mixture feels too stiff while cooking

    Tip: If cooking for more people, increase flour and water proportionally — keep the slurry stage and gradual flour addition the same.

    Extra tips for success

    • Use finely milled corn flour — coarser flours can give a grainy finish. Our recommended product is designed for swallow preparation.
    • Stir with purpose: a sturdy wooden spoon helps you reach every part of the pot and prevents scorching.
    • Don’t rush adding the dry flour. Small additions and full incorporation are the secret to zero lumps.
    • If lumps appear: take the pot off the heat and vigorously stir or smash them against the pot side with the spoon, then return to the heat and continue. For small stubborn lumps, a short blender blitz (if removed and cooled slightly) can rescue a batch, but prevention is preferable.
    • Steaming matters: a brief covered cook at the end makes the tuwo cohesive and elastic. Skipping it is a common reason for crumbling.

    Serving ideas

    Tuwo Masara pairs well with rich, flavourful soups. Some popular combinations:

    • Groundnut (peanut) soup — nutty and rich
    • Egusi (melon seed) stew — hearty and spicy
    • Vegetable or tomato-based soups — for lighter pairings

    Scoop a small ball of tuwo, dip into hot soup and enjoy. For a prettier plate, use yellow corn flour for a warm golden colour.

    Storage & reheating

    • Best eaten fresh. Tuwo is softest and most pleasant hot.
    • To keep: wrap warm tuwo in cling film and refrigerate for up to 24–48 hours.
    • Reheat: sprinkle a little hot water over the portion and reheat gently on the stove with stirring until soft, or microwave briefly with a sprinkle of water — stirring halfway through.

    Frequently asked questions

    Q — Can I use cornmeal or corn starch instead?
    A — Cornmeal (coarser) will give a grainier texture; if you must use it, sieve first and accept a different mouthfeel. Corn starch is a pure starch and not suitable as the main ingredient for tuwo masara. Use a finely milled corn flour made for swallows.

    Q — How do I know the tuwo is done?
    A — The tuwo should be smooth, pull away from the pot sides, and feel elastic when you scoop it. A short steam finishes the cooking and sets the texture.

    Q — Is tuwo masara gluten-free?
    A — Yes — when made from pure corn flour, tuwo is naturally gluten-free.

    Related resources & internal links

    • Our corn flour product: Green Unison Finely Milled Corn Flour — https://greenunison.com/product/nature-powered-corn-flour/
    • Browse all flours: https://greenunison.com/shop/
    • For more behind-the-scenes reading, see our collection: Farm to Cup — Behind the Scenes of Our Dried Herbs (find related posts and guides in the blog sitemap): https://blog.greenunison.com/post-sitemap.xml
    • Want a storage guide for flours? Check our blog for flour storage tips (link to related post in your CMS when you publish).

    Ready to try it?

    Give the smooth tuwo method a go today — it’s quick, forgiving and perfect for beginners. If you’d like to order the corn flour we recommend, you can:

    • Buy online: https://greenunison.com/product/nature-powered-corn-flour/
    • Browse our shop / other flours: https://greenunison.com/shop/
    • View our WhatsApp catalogue: https://wa.me/c/2348103043789
    • Chat or order via WhatsApp: https://wa.me/2348103043789?text=Hi%20Green%20Unison!%20I%20want%20to%20buy%20your%20corn%20flour%20for%20tuwo.

    If you found this guide helpful, please leave a comment on the blog, share your finished tuwo picture, or send us a message on WhatsApp. Happy cooking!

  • Herb-Scented Bakes: Using Dried Mint & Marigold with Plantain & Corn Flour

    Herb-Scented Bakes: Using Dried Mint & Marigold with Plantain & Corn Flour

    There’s a kind of comfort you can smell. The oven hums, the kitchen warms up, and the whole house starts whispering, “Something good is coming.” Now imagine that scent with a gentle minty lift and a soft, golden floral note, all wrapped up in a simple bake made with plantain flour and corn flour.

    This post gives you three things in one:

    • A recipe guide (easy muffins you can make on a relaxed day)
    • A practical, educational breakdown (how these flours behave, and how to get the best texture)
    • A cosy inspiration story (because food is flavour + feeling)

    Jump to the recipe ↓

    A Sunday Kitchen Story: “The Bake That Smells Like a Garden”

    Some days call for loud flavours. Other days ask for something quieter, softer, and a bit more “grown-up.” This is that bake.

    You know the mood: you want something warm to nibble with tea, not too sugary, not too heavy, and definitely not stressful. You want a recipe that feels like a soft blanket, not a maths exam.

    That’s where dried mint and dried marigold petals come in. Mint brings a clean, refreshing aroma. Marigold adds a gentle golden colour and a light floral vibe. Together, they make your kitchen smell like “calm, but make it tasty.”

    Quick Ingredient Map (What Each One Does)

    1) Plantain flour

    Plantain flour gives body and a naturally earthy flavour that works beautifully in bakes. Because it’s gluten-free, it behaves differently from wheat flour, so we use simple structure helpers (like eggs or yoghurt) to keep things tender.

    2) Corn flour

    Corn flour adds a smooth, familiar comfort and helps lighten the texture when paired with plantain flour. It also plays nicely with warm spices and citrus, if you choose to add them.

    3) Dried mint

    Mint is powerful. A little goes a long way. The trick is to crush it gently (to wake up the aroma) and avoid “over-steeping” it in hot liquid for too long, which can make it taste sharp.

    4) Dried marigold petals

    Think of marigold as your “sunshine ingredient.” It’s mostly for colour and a soft floral hint. Use a small amount, like you would with zest: enough to be special, not enough to take over.

    Recipe Guide: Herb-Scented Plantain & Corn Flour Muffins

    Makes: 8–10 muffins
    Time: 10 minutes prep + 18–22 minutes bake
    Vibe: light, cosy, gently herby

    Ingredients

    • 1 cup plantain flour
    • 3/4 cup corn flour
    • 2 tsp baking powder
    • 1/3 cup sugar (white or brown, adjust to taste)
    • 1/4 tsp salt
    • 1 tsp dried mint leaves, gently crushed
    • 1/2 tsp dried marigold petals, lightly crumbled (or a pinch more for colour)
    • 2 eggs
    • 3/4 cup plain yoghurt (or sour milk/buttermilk)
    • 1/3 cup neutral oil (sunflower/vegetable)
    • 1 tsp vanilla (optional)

    Method

    1. Heat the oven: Preheat to 180°C. Line or grease a muffin tray.
    2. Mix dry: In a bowl, whisk plantain flour, corn flour, baking powder, sugar, salt, crushed mint, and crumbled marigold petals.
    3. Mix wet: In another bowl, whisk eggs, yoghurt, oil, and vanilla.
    4. Combine: Pour wet into dry. Stir gently just until you don’t see dry patches.
    5. Rest (important): Let the batter sit for 8–10 minutes. This helps the flours hydrate, which improves texture.
    6. Bake: Scoop into the tray and bake for 18–22 minutes, until a toothpick comes out mostly clean.
    7. Cool: Rest 10 minutes, then lift out. Enjoy warm.

    Easy flavour upgrades (optional)

    • “Tea-time” version: add 1/2 tsp cinnamon or nutmeg.
    • “Bright” version: add 1 tsp orange zest (pairs beautifully with marigold).
    • “Savoury snack” version: reduce sugar to 1 tbsp and add a pinch of black pepper + a little grated cheese.

    Note: If you’re baking for kids or guests, always check allergies and dietary needs. This is a food post, not medical advice.

    Educational: 7 Small Tricks That Make These Bakes Actually Work

    1. Rest the batter. Plantain and corn flour need a little time to soak up moisture. This reduces grit and dryness.
    2. Don’t overmix. Stir just until combined, or you’ll lose tenderness.
    3. Use yoghurt (or sour milk). It boosts softness and balances flavour without making any health promises.
    4. Crush mint gently. You want aroma, not dust.
    5. Use marigold lightly. It’s for colour and a soft note, not a “perfume cake.”
    6. Mind the bake time. Overbaking is the fastest route to dry muffins.
    7. Cool before storing. Trapped steam can make the tops sticky.

    Shop the Ingredients (Direct Links)

    If you prefer browsing everything at once, check our WhatsApp catalogue.

    Ready to order? Tap to chat: Chat on WhatsApp

    Related Reads (If You Want More Ideas)

    FAQ

    Can I bake with only plantain flour?

    You can, but the texture may be denser. Pairing with corn flour helps keep things lighter and more snackable.

    Can I use marigold in food?

    Yes, when it’s prepared as food-grade dried petals. Use a small amount for colour and a gentle floral note.

    How do I store these muffins?

    Let them cool fully, then store in an airtight container. For best texture, warm slightly before eating.

    One Last Nudge (The Friendly Kind)

    If you try these herb-scented muffins, you’ll understand why we call them “garden in the oven.” 🌿☀️

    Want your ingredients delivered quickly? Visit greenunison.com or browse the WhatsApp catalogue to pick your pack sizes.

  • Your Flour & Pap Powder Care Guide: How To Beat Weevils, Moisture And Bad Smells

    Your Flour & Pap Powder Care Guide: How To Beat Weevils, Moisture And Bad Smells

    Keep your plantain, corn, pap and groundnut flours fresh, bug-free and smelling clean with simple flour storage habits that work in warm, humid kitchens.

    Have you ever opened your bag of flour to make a quick meal — maybe a bowl of creamy ogi or soft amala ogede — and instead met tiny insects or a strange smell? 😖 It is a common pantry problem in warm, humid climates where unsealed flour easily becomes a weevil playground or starts to clump and smell off.

    The good news: with a few simple habits, you can beat weevils, moisture and bad smells and get the best out of your Smooth Plantain Flour (Elubo Ogede) , Silky White/Yellow Corn Flour , Instant Pap Powder (Ogi/Akamu) and Finely-ground Groundnut Flour .

    This guide breaks everything down in plain language, so every scoop from your pantry still feels fresh and safe.

    What Makes Flour Go Bad?

    Flour looks dry and harmless, but three quiet enemies can spoil it if we are not careful: insects, moisture and air.

    • Pantry weevils (flour bugs) — Tiny brown beetles that love grains and flours. They often arrive as invisible eggs inside the grain or flour. Once they hatch, they turn your bag into a home and food source.
    • Moisture and mould — Flour absorbs moisture from the air. In a humid kitchen, that moisture can turn into soft clumps and eventually mould. Mouldy flour may show fuzzy spots or develop a musty odour.
    • Air and rancidity — When flour, especially one with natural oils such as groundnut flour, sits open for too long, oxygen slowly breaks the oils down. This process (oxidation) leads to a sharp, stale or paint-like smell and an unpleasant taste.

    The key to good flour care is simple: keep bugs out, keep moisture out, and limit air contact. The next sections show exactly how to do that at home.

    Beat the Bugs: How to Keep Weevils Out of Your Flour

    Nobody enjoys discovering “extra protein” in their pap or swallow. Here is how to keep weevils far away from your flour shelf.

    1. Move flour into airtight containers

    After opening any pack of flour, do not just roll the top and hope for the best. Pour it into a clean, airtight container or keep it in the original resealable pouch, squeezing the air out before sealing.

    Good options include:

    • Glass jars with tight lids
    • Food-grade plastic containers with snap lids
    • The original Green Unison resealable pouch zipped properly after each use

    Airtight containers make it harder for insects to crawl in and also stop any eggs that might already be present from spreading around your pantry.

    2. Use the freezer trick for new flour

    One science-backed tip used in many kitchens worldwide is simple: freeze your new flour for a few days after you buy it.

    When you bring home a fresh bag of:

    place the sealed bag in your freezer for around 3–5 days. Deep cold helps to stop any hidden insect eggs from surviving long enough to hatch. After freezing, let the bag come back to room temperature before you open it, so condensation does not form inside.

    3. Keep shelves clean and crumbs away

    Weevils and other pantry pests love leftover grains or crumbs. If there is spilt flour in your cupboard, it acts like a free buffet.

    Make it a habit to:

    • Wipe and sweep shelves regularly
    • Clean up any flour spills immediately
    • Check corners and cracks — vacuum or wipe them, especially if you have had bugs before

    A clean pantry makes it harder for pests to settle in or move from one food item to another.

    4. First in, first out

    Try not to forget half-used bags at the back of the cupboard. The longer flour sits, the more time insects have to appear.

    Use a simple rule: first in, first out. Finish older flours before newer ones and label containers with the date you opened them so you can keep track.

    Keep It Dry: Protect Your Flour from Moisture and Mould

    Moisture is one of the quickest ways to ruin flour. Once water gets in, clumps, mould and sour odours are not far behind.

    1. Choose a cool, dry cupboard

    Keep flour on a shelf that is:

    • Away from the cooker, kettle and steamy pots
    • Away from the sink or any leaks
    • Not directly against a damp wall

    A cool, dry, dark cupboard is best. Warm, humid air speeds up spoilage and encourages mould growth.

    2. Seal properly after every use

    Each time you scoop flour, close it back immediately. If the flour stays open while you cook, steam and moisture can easily get inside the bag or container.

    Simple habits:

    • Use only clean, dry spoons (no wet cups or damp hands)
    • Close the zip on the pouch all the way to the end
    • Check that container lids are really tight

    3. Be careful with the fridge or freezer

    The fridge or freezer can help with freshness, especially for groundnut flour, but only if the flour is stored in an airtight container.

    If a container is not tightly sealed, cold air can cause condensation when you bring it back to room temperature, and that moisture can sit directly on your flour.

    So if you refrigerate any flour:

    • Use a proper airtight jar or bag
    • Let the container come back to room temperature before opening it

    Fresh, Not Funky: Prevent Bad Odours and Rancidity

    A quick sniff is one of the easiest ways to check flour quality. Fresh flour has a mild, neutral or lightly nutty smell. Spoiling flour usually tells on itself.

    1. Understand shelf life

    The exact shelf life depends on how much natural oil is in the flour:

    • Smooth Plantain Flour & Silky White/Yellow Corn Flour are relatively low in oil. Properly stored, they usually keep their best quality for several months after opening.
    • Instant Pap Powder is completely dry but should be kept bone dry so the fermented grains do not pick up extra moisture.
    • Groundnut Flour contains plenty of natural peanut oil. That oil is great for flavour, but it also means the flour can turn rancid faster if left in heat or light.

    Always check the best before date on the pack and aim to finish an opened pack within a few months for the best aroma and taste.

    2. Chill high-oil flours for longer freshness

    For flour with more natural oil, such as Groundnut Flour , the fridge or freezer can slow down rancidity.

    Simple approach:

    • Store groundnut flour in an airtight container in the fridge after opening if you want it to stay fresh beyond 2–3 months.
    • For very long storage, keep it in the freezer, also airtight, and bring out only what you need.

    Remember to let the container reach room temperature before opening to avoid moisture forming inside.

    3. Keep flours away from strong smells

    Flours quietly absorb odours from their environment. If you keep them next to very strong spices, cleaning products or kerosene, they can pick up strange flavours.

    Give your flours their own corner, away from:

    • Very strong spices (like curry mixes, stock cubes and dried fish)
    • Chemicals or detergents
    • Anything with a strong smell

    A dedicated flour section helps every bag stay neutral and versatile.

    4. Always do a quick check before using

    Before you cook, take a moment to:

    • Look: Does the flour look normal? No unusual colours, no visible mould, no insects?
    • Smell: Does it smell fresh and mild? Any sour, bitter, musty or paint-like odour means it is time to throw it away.
    • Feel: Is it loose and powdery? Hard lumps or dampness suggest moisture problems.

    When in doubt, it is safer to discard and start with a fresh pack. No recipe is worth using spoiled flour.

    How to Care for Each Green Unison Flour

    Here is a quick, practical guide for the four flours most people keep in their pantry.

    Smooth Plantain Flour (Elubo Ogede)

    Smooth Plantain Flour is made from gently dried, finely milled unripe plantain slices. It is naturally gluten-free and grain-free, perfect for instant amala ogede, thickening soups, baby foods and even some baking.

    • Store unopened packs in a cool, dry cupboard.
    • After opening, keep in the resealable pouch or an airtight container.
    • Use a clean, dry scoop every time — no wet utensils.
    • Try finishing an opened pack within about 6 months for best quality, following the pack storage advice.

    For cooking inspiration, you can pair this storage guide with your earlier reading on recipes, then come back and store your flour like a pro.

    Silky White/Yellow Corn Flour

    Silky White/Yellow Corn Flour is finely milled for smooth, lump-free tuwo masara and other dishes. Because it comes from whole maize, it contains natural oils and should be treated with care.

    • Store in a cool, dry cupboard away from direct heat.
    • Keep tightly sealed after every use to keep out bugs and moisture.
    • If you buy in bulk and know it will sit for a while, consider refrigerating a portion in an airtight container.
    • Use older stock first so nothing stays forgotten for too long.

    Want to perfect your swallow technique as well as your storage? Read the full step-by-step cooking guide: How to Prepare Corn Flour for Swallow (Tuwo Masara): Smooth, Simple & Wholesome .

    Instant Pap Powder (White/Yellow Ogi/Akamu)

    Instant White/Yellow Pap Powder is traditionally fermented and then fully dried, so you can make ogi or eko in minutes. To keep that tangy, comforting taste, it must stay completely dry.

    • Store sealed in a cool, dry cupboard.
    • Use only dry spoons when scooping.
    • Reseal immediately after each use.
    • If you ever notice an unusually sharp sour odour, visible mould or heavy clumping, it is time to replace it.

    Finely-ground Groundnut Flour

    Finely-ground Groundnut Flour is made from lightly roasted groundnuts, milled to a smooth, aromatic flour. It is rich in natural oils, which makes it flavourful but also more sensitive to heat and air.

    • Store unopened packs in a cool, dry place away from direct sunlight.
    • After opening, keep in an airtight container and refrigerate for best freshness.
    • For very long storage, freeze in small portions and bring out only what you need.
    • Always do a smell test before use. Any sharp, bitter or paint-like odour means the flour has turned and should be thrown away.

    For ideas on how to use groundnut flour once you have stored it properly, you can check: Power Up Your Pap & Smoothies with Natural Groundnut Goodness . If you enjoy working with whole nuts too, there is also a helpful guide: No Sand, No Stress: Roasting Groundnuts with Garri .

    When to Say Goodbye: Clear Signs Your Flour Is Spoiled

    Even with the best storage habits, an old pack might sometimes slip through. Here are clear warning signs that it is time to let that flour go:

    • Visible insects or webs — Any weevils, larvae or web-like threads in the flour mean it should be discarded immediately.
    • Mould or strange colours — Green, blue, grey or fuzzy patches are mould. Do not try to rescue or sieve and use. Simply dispose of it.
    • Strong off odour — Sour, bitter, musty or paint-like smells show spoilage or rancidity.
    • Heavy, damp clumps — A few small clumps that break easily may be from settling, but big hard lumps or a damp feel are a red flag.
    • Bad taste — If a tiny pinch tastes bitter, stale or strange, do not cook with it.

    Throwing out flour can feel painful, but it is much better than ruining your food or serving something that is clearly past its best.

    Practical Bonus Tips for Everyday Flour Care

    • Buy the right quantity — It is tempting to buy a lot at once, but only stock what you can finish in a reasonable time. You can always reorder.
    • Divide big bags — If you buy 5 kg of flour, pour it into smaller containers. Keep one container for daily use and leave the rest sealed.
    • Use a dedicated scoop — Keep a small dry scoop inside or next to your flour containers so you are less likely to dip in a wet cup.
    • Do a monthly pantry check — Once a month, quickly inspect your flours. It takes just a few minutes and saves surprises later.

    With these habits, your flour stops being a source of stress and becomes something you can trust every time you cook.

    Ready to Give Your Flours Better Care?

    With airtight storage, cool shelves, a little freezer trick and regular checks, you can keep your plantain flour, corn flour, pap powder and groundnut flour fresh, smooth and ready for everyday use.

    Once you have sorted your pantry, you can confidently enjoy:

    • Soft, stretchy amala ogede that cooks without lumps
    • Smooth tuwo masara with no surprise visitors
    • Comforting pap that smells clean and tastes right
    • Rich, nutty soups and smoothies powered by fresh groundnut flour

    At Green Unison, we already handle careful drying, milling and packing for you. All you have to do is finish the journey at home with good flour care.

    Shop Fresh Flours and Get Personal Help

    Ready to restock with flours that arrive already carefully dried and packed in resealable pouches? Explore our flours collection here: Green Unison Flours eShop .

    You can also browse all flours directly in our WhatsApp catalogue.

    Prefer to chat with a real human before buying? Send us a message on WhatsApp and we will help you pick the right combination of flours for your home: chat with us on WhatsApp .

    Share this guide with someone who is tired of “moving flour” and mystery smells. Their pantry will thank you. 😊

  • Local Superfoods in Your Pantry: Corn, Plantain & Groundnut Flour Nutrition Unpacked

    Local Superfoods in Your Pantry: Corn, Plantain & Groundnut Flour Nutrition Unpacked

    If your kitchen already has corn flour, plantain flour and groundnut flour, you’re sitting on a mini “superfood corner” without even realising it.

    These three pantry staples are more than swallow and pap ingredients. Used well, they can help you:

    • build more satisfying meals from simple ingredients
    • enjoy familiar local foods with a little more balance
    • reduce how often you rely on heavily processed snacks

    In this post, we’ll unpack – in plain language – what each flour brings to your plate, plus simple, realistic ways to use them every day.

    Kind note: This article is for general food inspiration only and is not medical or nutrition advice. Always speak with a qualified health professional for personalised guidance.

    What makes these flours “local superfoods”?

    “Superfood” is a marketing word, but there is something special about everyday flours made from whole local crops:

    • Corn flour – a source of complex carbohydrates, some fibre and naturally occurring vitamins and minerals that provide gentle, steady energy.
    • Plantain flour – made from unripe plantain, offering complex carbs, fibre and resistant starch, with a mild flavour that fits breakfast, swallow and snacks.
    • Groundnut flour – a concentrated way to add plant protein, healthy fats and flavour to simple meals like pap, soups and smoothies.

    When the flours are carefully dried and finely milled – like the nature-powered flours from Green Unison – you get the benefits of the original crop in an easy, scoopable form.

    You can explore the full range here:

    Now let’s break down each one.

    Corn flour: familiar comfort and steady energy

    Corn flour has always been a comfort staple – from tuwo and pap to simple home baking.

    When it’s milled from whole maize and left unsieved, you keep more of the natural bran and germ, which means:

    • a steadier release of energy compared with many refined flours
    • a bit more fibre to support comfortable digestion
    • naturally occurring B-vitamins and minerals from the grain itself

    Green Unison’s Silky White/Yellow Corn Flour – Effortless Use is finely milled so it mixes quickly and cooks evenly, whether you’re making swallow, pap or a batter.

    Everyday ways to use corn flour

    You don’t need a big recipe book. Small, repeatable moves are enough:

    1. Soft swallow for busy days
      Make a smooth, lump-free bowl of tuwo masara for those evenings when you want something lighter but still satisfying.
    1. Pap for gentle mornings
      Swap part of your usual pap base with corn flour or use Green Unison Instant White/Yellow Pap Powder (Ogi/Akamu) – Easy on the Kitchen for days when you need breakfast quickly.
    2. Light baking and snacks
      Blending a little corn flour into wheat flour can soften the texture of homemade bakes.
      For ideas, see:
      👉 Bake Bakery-Style at Home with Wholegrain Corn Flour (White & Yellow)
      👉 Fluffy Corn-Flavoured Pancakes: A Naturally Sweet Breakfast with Green Unison

    Plantain flour: green plantain in a scoop

    Plantain flour (especially from unripe plantains) is one of those quiet heroes in the cupboard.

    Because it’s made from green plantain, gently dried and milled, it naturally contains:

    • complex carbohydrates that help you feel properly fed
    • fibre and resistant starch, which support a steady, gentle release of energy
    • potassium and other naturally occurring minerals found in plantain

    Green Unison Smooth Plantain Flour (Elubo Ogede) – No Sieving Needed is milled finely enough for swallow and porridge, so it fits into both weekday and weekend routines.

    Everyday ways to use plantain flour

    1. Swallow that feels light but satisfying
      When you want something different from the usual swallows, plantain flour is a great option – soft on the tongue yet filling enough to carry your favourite soups.
    2. 10-minute breakfast porridge
      Turn plantain flour into a creamy bowl instead of always reaching for oats or custard.
      Try this guide:
      👉 10-Minute Smooth Plantain Flour Power Porridge (No Oats Needed)
    3. Snack and dessert twist
      A small amount of plantain flour can be blended into pancake batters, waffle mixes or simple home snacks for a gentle sweetness and extra body.
    4. Soft, guilt-friendly treats
      If you enjoy experimenting, this article shows how plantain flour can transform a favourite street snack:
      👉 Guilt-Free Puff-Puff: The Plantain Flour Revolution

  • Guilt-Free Puff-Puff: The Plantain Flour Revolution

    Guilt-Free Puff-Puff: The Plantain Flour Revolution

    If puff-puff was part of your childhood and weekend memories — the tray at parties, the stall by the roadside and the small-chops table — you’ll know how quickly those golden balls disappear.

    You’ve probably also heard more than once that it’s “junk food” you should avoid or keep strictly for special occasions. This post offers a guilt-free approach that keeps the soul of puff-puff but uses plantain and corn flour to create a lighter, softer and more wholesome-feeling result.

    We’ll open with the cultural story, then explain why this flour mix is a smart, sustainable pantry choice, and finish with a practical, kitchen-tested recipe and trouble-shooting tips so you can make these at home today.

    Puff-puff: a snack that carries memory

    Puff-puff is more than fried dough. It is smell, celebration, and sharing — the little treat that turns up at gatherings and makes people smile. Our aim here is not to replace tradition but to add an option: enjoy a version of puff-puff that is still indulgent, still delicious, but that feels lighter on the palate and sits well with a variety of diets and cooks.

    Why the plantain flour revolution?

    People are increasingly curious about flours beyond wheat. If you’ve ever picked up plantain or corn flour and wondered what else you can do with it, this puff-puff recipe is for you.

    What plantain flour actually does in puff-puff

    When you add Smooth Plantain Flour (Elubo Ogede) to puff-puff batter, a few useful things happen:

    • Softer crumb: Plantain flour holds on to moisture, so the inside stays soft and tender even after the puff-puff cools down.
    • Gentle natural sweetness: You get a mild, earthy sweetness, which means you can keep the sugar level comfortable without losing flavour.
    • Richer colour and aroma: The natural sugars in plantain help the puff-puff take on a warm golden colour and a slightly deeper aroma.
    • Less “heavy” feeling: Compared with using only white flour, many people find this blend tastes indulgent but doesn’t sit quite as heavy after a few pieces.
    • Tasty even the next day: The plantain flour helps the texture stay pleasant when reheated, instead of going tough or dry quickly.

    In short, plantain flour doesn’t just tick a “healthier” box on paper — it changes how your puff-puff looks, smells and feels in the mouth.

    Order Smooth Plantain Flour (Elubo Ogede)

    Corn flour — wholegrain backbone

    A dash of corn flour adds body and a pleasant wholegrain note, helping the puff-puff keep shape while remaining tender.

    Order Silky White/Yellow Corn Flour

    Together, plantain and corn flours are a small revolution in the bowl — they let you keep the familiar flavour while creating a softer, less heavy bite.

    Why choose Green Unison plantain flour for this recipe?

    For this puff-puff, you want plantain flour that is:

    • Finely milled, so it blends smoothly into batter without gritty bits
    • Carefully dried, so the flavour stays clean and the flour doesn’t taste smoky or bitter
    • Consistent from bag to bag, so your results are predictable

    That’s exactly what our Smooth Plantain Flour (Elubo Ogede) is made for. It works beautifully in swallow, but it also shines in recipes like puff-puff, pancakes and waffles — so a single bag goes a long way in the kitchen.

    How much plantain flour do you need?

    This recipe uses about ½ cup of plantain flour per bowl of batter. A standard bag of Smooth Plantain Flour will comfortably cover several family batches, so you can test this puff-puff, then still have enough left for pancakes or swallow during the week.

    The sustainability and “guilt-free” angle

    Puff-puff often gets pushed into the same group as doughnuts and chips – delicious, but treated as “junk” or fast food because it is deep-fried and usually made with only white flour and sugar. Many nutrition professionals will tell you to keep those foods as occasional treats.

    That doesn’t mean puff-puff has to disappear from your plate. It just means we can be more intentional about what goes into the bowl.

    By swapping part of the white flour for plantain flour (and a little corn flour), you are still making a treat, but you are also:

    • Upgrading the ingredients. You are bringing in real plantain and maize, not just refined flour.
    • Adding natural fibre and variety. Plantain and corn flours contribute fibre and micronutrients as part of a varied diet.
    • Making the indulgence feel more thoughtful. You still get that warm, party-snack feeling, but with a recipe that feels less like an “all or nothing” compromise.

    There is also a sustainability side:

    • Support local crops. Using plantain and corn flour encourages local farming and reduces reliance on imported refined flour.
    • Variety in the pantry. Rotating flours gives your cooking new flavours and textures and moves you away from a one-flour-for-everything mindset.

    The result is a puff-puff you can enjoy with a little less guilt: same street-snack nostalgia, but ingredients that line up better with everyday wellness goals.

    Guilt-Free Puff-Puff — base recipe (serves 4–6)

    Base flour ratio

    • 1 cup plain / all-purpose flour
    • ½ cup Smooth Plantain Flour — order here
    • ½ cup Silky White/Yellow Corn Flour — order here

    Other ingredients

    • ⅓–½ cup sugar (to taste)
    • 1 tbsp instant yeast
    • ½ tsp salt
    • ½ tsp grated nutmeg (optional)
    • 1½–1¾ cups lukewarm water (add gradually)
    • 1 egg (optional — helps tenderness and structure)
    • Neutral oil, for deep-frying

    Method

    1. Activate the yeast. Stir the lukewarm water, sugar and yeast; leave 5–10 minutes until foamy.
    2. Mix dry ingredients. Whisk together all flours, salt and nutmeg.
    3. Combine. Pour the yeast mix into the dry blend, add the egg if using, and stir to a thick, scoopable batter (should fall slowly from a spoon). Add water if too stiff.
    4. Proof. Cover and leave in a warm place for 40–60 minutes, until doubled and bubbly — this gives the airy interior.
    5. Fry carefully. Heat oil on medium. Test by dropping a small spoonful of batter: it should sink then slowly rise. Fry spoonfuls in small batches, turning for even browning (a few minutes per batch).
    6. Drain & serve. Use a slotted spoon and drain on a rack or paper towel. Serve warm.

    Notes

    • Plantain flour can brown a little faster due to natural sugars — moderate the oil heat to avoid over-browning.
    • For a wheat-free version, try equal parts plantain and corn flour with 1–2 eggs; expect a softer fritter rather than the classic stretchy puff-puff texture.

    Troubleshooting & tips

    • Batter too thick? Add 2–3 tbsp lukewarm water and fold gently. You want a batter that flows slowly.
    • Puff-puff dense after frying? Either the batter was too stiff or the proofing was insufficient. Give it time to double in a warm spot.
    • Too oily? Don’t overcrowd the pot and keep oil at medium; drain well on a rack.
    • Extra lift: A small splash (1 tsp) of white vinegar or lemon juice added to the batter just before frying can give a quick reaction with baking soda if you use any — a tiny trick for extra lift.

    Serving ideas & variations

    • Spiced sweet: Add a pinch of cinnamon or orange zest for a grown-up version.
    • Savoury twist: Reduce sugar, fold in chopped herbs and a little grated cheese for a tray of savoury bites.
    • Mini party puff-puff: Make smaller balls for canapé-style serving.

    Where to buy and how to order

    Ready to try the plantain flour version? Order your flour combo on greenunison.com or send “PUFF-PUFF” to 08103043789 and we’ll help you choose pack sizes.

    Prefer to order by chat?

    Puff-puff with plantain flour – quick questions

    Can I make this without egg?
    Yes. You can leave the egg out; just keep the batter slightly looser and give it enough time to rise so it stays airy.

    Can I bake instead of frying?
    You can spoon the batter into a greased muffin tin and bake until golden. The texture will be more like soft buns than classic puff-puff, but the flavour will still be lovely.

    Can I use only plantain flour?
    You can, but the texture will be closer to a soft fritter. The plantain-plus-corn-plus-wheat blend in this recipe gives a balance of softness, stretch and shape.

    Final note

    This small plantain-flour revolution keeps the pleasure of puff-puff while offering a guilt-free option that fits modern kitchens and tastes. Play with the ratios, keep an eye on the oil, and enjoy the process — a little experimentation is how the best recipes are born.

    Disclaimer: This article provides cooking guidance and sourcing notes only. It is not medical or nutritional advice.

  • Fluffy Corn-Flavoured Pancakes: A Naturally Sweet Breakfast with Green Unison

    Fluffy Corn-Flavoured Pancakes: A Naturally Sweet Breakfast with Green Unison

    Quick, soft and pleasantly sweet — pancakes reimagined with Green Unison corn flour.
    This post shares a simple recipe that produces light, fluffy pancakes with a clean corn flavour, honest tasting notes from our reviewer, and clear links so you can order the exact products shown.

    Simple Corn-Flour Pancake Recipe

    Makes: 8–10 medium pancakes | Prep & cook: ~10 minutes

    Ingredients

    Optional: For an even softer crumb, mix in a small amount of plantain flour. See plantain flour and other items on the Green Unison Shop (plantain flour and all products).

    Method

    1. In a bowl, sieve the wheat flour and add the corn flour. Add sugar, baking powder and a pinch of salt. Whisk to combine and remove any lumps.
    2. In a separate bowl, whisk the egg with the milk and oil.
    3. Pour the wet mix into the dry mix and whisk gently until you have a thick, smooth batter. Rest 5–10 minutes to let the flours hydrate.
    4. Heat a frying pan on medium and grease lightly. Pour the batter (about ¼ cup per pancake). Wait for bubbles to form on the surface and the edges to look set, then flip and cook until golden.
    5. Stack, drizzle with honey and enjoy.

    Tip: If the batter feels too thin, add a dash more corn flour. If too thick, loosen with a splash of milk. Aim for a thick, smooth, consistent batter before cooking.

    Why Green Unison corn flour works so well

    • Natural sweetness: corn adds a pleasant, subtle sweetness so you can reduce added sugar.
    • Fine milling → smooth batter: Green Unison corn flour blends easily, producing a silky, lump-free batter that cooks into a tender pancake.
    • Fluffy texture: with the right leavening (baking powder) and a gentle whisk, pancakes rise light and airy.
    • Versatile: use on its own for gluten-free pancakes or blend with plantain flour for extra softness.

    Honest tasting notes from the reviewer

    “Very fluffy inside.”
    “Just clean and natural flavour.”
    “No lumps no aftertaste.”
    “corn flour blends so with batter.”

    These short comments reflect what we experienced: a golden stack that tastes naturally sweet and finishes cleanly on the palate.

    Ready to order? Clear product links and ordering

    Buy the exact corn flour used in this recipe:

    Other products and complementary flours:

    Order by WhatsApp (quick and personal):

    We’re happy to advise on quantities, mixing ratios (corn vs plantain or wheat) and delivery options — just message us on WhatsApp.

    Final notes and serving ideas

    • Try a 1:1 mix of corn flour and plantain flour for extra softness (shop link above).
    • Add a splash of vanilla or a pinch of cinnamon to the batter for a warm flavour note.
    • Serve with fresh fruit and honey for a naturally sweet breakfast.