Entree: Nigeria – Fulani Pastoral – Tuwo Shinkafa (Dense mashed rice dumpling served as a swallow to accompany soups and stews)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 3 cups (600 g) short-grain white rice, rinsed
- 6 cups (1.4 L) water, divided
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) unsalted butter or ghee (optional, for sheen and flavor)

Instructions

1. In a heavy-bottomed pot, combine the rinsed rice with 4 cups (960 ml) water and 1 tsp (5 g) salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is very soft and falling apart, about 25–30 minutes.
2. When rice is tender, add remaining 2 cups (480 ml) hot water and stir vigorously to begin breaking down the grains; continue cooking on low for 5–10 minutes until mixture is very soft and porridge-like.
3. Remove from heat. Using a sturdy wooden spoon, potato masher, or a food mill, vigorously mash and pound the hot rice in the pot until it becomes smooth and cohesive. For a silkier texture, transfer to a mortar (or food processor in short bursts) and pound/process until lump-free.
4. Stir in 2 tbsp (30 ml) butter or ghee if using, and adjust salt to taste. The mixture should hold shape but be moist; if too firm, add a splash of hot water and work it in.
5. Wet your hands with warm water. Portion the tuwo into 4 equal balls by scooping and shaping into smooth rounds, pressing gently to compact.
6. Serve immediately with a hot soup or stew such as miyan kuka, miyan taushe, or a spicy meat stew. To eat, pinch off a piece, form a small bowl with your fingers, and use it to scoop up the accompanying soup.