Entree: Nigeria – Kanuri Northeast – Tuwo Shinkafa (Soft, starchy rice dumpling made by cooking and pounding rice into a smooth, moldable ball served with soups or sauces)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 3 cups (600 g) short-grain rice, rinsed
- 6 cups (1.4 L) water, divided
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) vegetable oil or melted butter, optional for gloss
- Additional warm water as needed for smoothing

Instructions

1. Step 1: Rinse the rice under cold water until the water runs mostly clear. Drain.
2. Step 2: In a heavy pot combine the rinsed rice and 5 cups (1.2 L) water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is extremely soft and falling apart, about 25–35 minutes. Stir occasionally and add the remaining 1 cup (240 ml) water if the pot becomes too dry.
3. Step 3: When rice is fully cooked and very soft, remove from heat. Allow to cool slightly so it is hot but manageable.
4. Step 4: Transfer rice to a large mortar and pestle or a sturdy bowl and use a wooden spoon or potato masher to pound/mash the rice vigorously until it becomes smooth and cohesive. Alternatively, pulse hot rice in a food processor with a few tablespoons of hot water until a thick, smooth dough forms. Add warm water a tablespoon at a time if needed to achieve a moldable consistency.
5. Step 5: Stir in salt and the optional oil or butter to improve texture and sheen. Continue to work the mass until smooth and elastic.
6. Step 6: With wet or oiled hands, shape the tuwo into 4 equal balls or mounds. Serve immediately with your preferred soup or stew such as miyan kuka, miyan taushe, or a meat stew.
7. Step 7: To store, cool completely, wrap tightly, and refrigerate up to 2 days. Reheat by steaming or microwaving with a sprinkle of water to restore softness.