🍲 Tuwo Shinkafa (Nigerian Mashed Rice)

Name: Tuwo Shinkafa (Nigerian Mashed Rice)
Ingredients: 500 g (2 milk tin cups) short-grain non-parboiled rice; Water (about twice the volume of the rice)

Rice & Grains · 2 ingredients · 7 steps

Tuwo shinkafa is a type of Nigerian swallow made from mashed non-parboiled rice or corn. It is mostly eaten by the Hausa in the northern part of the country. Tuwo shinkafa is usually prepared from scratch with short grain rice, but it can also be prepared with rice flour. It is easy to prepare and usually serves as an accompaniment for soups and stews.

3–62

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

500 g (2 milk tin cups) short-grain non-parboiled rice
Water (about twice the volume of the rice)

Method

Wash the rice thoroughly, then drain.
Add water to pot and bring to a boil.
Add the rinsed rice to the pot of boiling water.
Simmer the rice until the water is absorbed and the rice is soft and sticky. If the rice hasn't softened when all the water is gone, add additional water as needed.
Use the spatula to thoroughly mash the soft rice until it forms a soft dough.
Mold into desired container and allow to take shape of the container or wrap inside nylon
Serve hot with your preferred soup.

Where this came from. Adapted from Tuwo Shinkafa (Nigerian Mashed Rice) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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