APRON AND PANS - TUWO SHINKAFA
Ingredients
Short/Medium grain soft rice
Water (enough quantity to cook the rice till very soft and sticky)
Preparation
Rinse the rice in cold water and put in a sizeable pot.
Pour just enough water to cover the rice. Cook at medium heat.
When the first round of water dries up, check the rice by mashing it between your fingers. If the rice grains have even a tiny resistance when you press them, then it needs to be cooked some more.
Reduce the heat to low, add a little bit more water and continue cooking till the water dries.
Repeat the process till the rice is so soft that it melts when you press on it.
Mash the rice with a wooden spatula by moving the rice in small quantities from the far end of the pot to your side of the pot.
Fold and mold the tuwo. Repeat till all the rice grains have turned into a mass of tuwo.
Cover and leave it to steam for about 2 minutes.
Mix thoroughly and dish serving quantities onto a thin plastic film and wrap them up. This wrapping prevents the tuwo from drying up.
You can also serve them in smaller balls (see image)
Serve Tuwo Shinkafa with any soup of your choice.
Short/Medium grain soft rice
Water (enough quantity to cook the rice till very soft and sticky)
Preparation
Rinse the rice in cold water and put in a sizeable pot.
Pour just enough water to cover the rice. Cook at medium heat.
When the first round of water dries up, check the rice by mashing it between your fingers. If the rice grains have even a tiny resistance when you press them, then it needs to be cooked some more.
Reduce the heat to low, add a little bit more water and continue cooking till the water dries.
Repeat the process till the rice is so soft that it melts when you press on it.
Mash the rice with a wooden spatula by moving the rice in small quantities from the far end of the pot to your side of the pot.
Fold and mold the tuwo. Repeat till all the rice grains have turned into a mass of tuwo.
Cover and leave it to steam for about 2 minutes.
Mix thoroughly and dish serving quantities onto a thin plastic film and wrap them up. This wrapping prevents the tuwo from drying up.
You can also serve them in smaller balls (see image)
Serve Tuwo Shinkafa with any soup of your choice.
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