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African

Tuwon Shinkafa

The soft, smooth rice swallow of northern Nigeria: short-grain rice simmered until it collapses, then beaten with a wooden masher into a glossy, stretchy dough and moulded into a round. Eaten warm with a soup such as miyan kuka or miyan taushe.

SnacksLunch & dinnerVegan
45 min10 prep · 35 cookMedium584 kcalper serving
Tuwon Shinkafa

Method

  1. Put 130 g of short-grain rice in a bowl and rinse in several changes of cold water, rubbing the grains with your fingers, until the water runs almost clear. Drain well.
  2. Tip the drained rice into a heavy saucepan with 500 ml of water and 0.25 tsp of salt. Bring to the boil over high heat, then lower to a gentle simmer, cover, and cook 25 minutes, stirring every 5 minutes and scraping the base so it does not catch. The grains should swell, split and collapse, and the water should be almost fully absorbed.
  3. With the pan over the lowest heat, mash the hot rice firmly against the side and base of the pan with a wooden tuwo masher (muciya) or a sturdy wooden spoon, working around the pan for 3-4 minutes until no whole grains remain and the mass is thick and sticky.

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Per serving

584kcal
11gprotein
128gcarbs
1gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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