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Tuwo Shinkafa

Tuwo Shinkafa

Chef's Pencil Staff
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Nigerian
Servings 4 servings

Ingredients
 
 

  • 2 cups rice short/medium grain (Arborio, glutinous)
  • water enough to cook the rice until very soft and sticky

Instructions
 

  • To start off, rinse the rice well and drain it of water well.
  • Place the rice in a deep, sizeable pot to avoid it spilling over and add enough water to just about cover the rice.
  • Place the pot on a medium heat and leave it to cook until the water dries up. Turn the heat down to low and check the rice by crushing a few grains between your fingers. If the rice is still hard, add more water to cover the rice and cook some more until the water has evaporated.
  • Repeat the process until you get soft, mushy rice that break apart when squeezed between two fingers.
  • When the rice is done, take a spatula or use the back of a large wooden spoon and mash the rice against the sides of the pot until the rice has formed a sticky dough-like consistency.
  • Cover and leave it to steam for about 2 minutes.
  • Mix thoroughly. Form the tuwo balls by wetting your hands and rolling a spoonful between your palms. If you're not serving them immediately, you can wrap them in plastic film to prevent them from drying out.
  • Serve it with soup or your favorite dish and enjoy!

Notes

Tuwo Shinkafa
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