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Omo tuo

Omo tuo is a rice dish that may have originated with the Hausa people and is still a favorite among Ghanaians today. To make it, rice is cooked and then rolled or pounded into balls, after which it is typically consumed with dried okro soup in northern Nigeria and with peanut or palm nut soup in Ghana.

Source and licence

"Omo tuo" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Omo_tuo, revision 4612965), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Omo_tuo&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4612965

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ghana. Associated with Ghana by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. After properly cleaning the rice, add it to a saucepan of water. When the rice is tender, add salt and bring to a boil. Give it a good five to seven minutes.
  2. To make the rice smooth, mash it with a wooden spoon or a small pestle.
  3. Pour cold water into a cup and place it near the pan. Transfer the rice to a serving dish after scooping it with wet hands and rolling it into balls.