Tuwo Shinkafa (Nigerian Mashed Rice)
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.
Servings
3–6
500 g (2 milk tin cups) short-grain non-parboiled rice
Water (about twice the volume of the rice)
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.
- •Non-parboiled rice is preferred because it is more sticky
- •Ensure thorough mashing to reduce rice lumps