Tuwo Shinkafa (Nigerian Mashed Rice)
Tuwo shinkafa is a type of Nigerian swallow made from mashed non-parboiled rice or corn. It is mostly eaten by the Hausa in the northern part of the country. Tuwo shinkafa is usually prepared from scratch with short grain rice, but it can also be prepared with rice flour. It is easy to prepare and usually serves as an accompaniment for soups and stews.
Source and licence
"Tuwo Shinkafa (Nigerian Mashed Rice)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tuwo_Shinkafa_(Nigerian_Mashed_Rice), revision 4603846), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tuwo_Shinkafa_(Nigerian_Mashed_Rice)&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 4603846
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.
Nigeria. Associated with Nigeria by its title says: Nigerian (confidence 0.7). "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
- 500 g (2 milk tin cups) short-grain non-parboiled rice
- Water (about twice the volume of the rice)
Method
- Wash the rice thoroughly, then drain.
- Add water to pot and bring to a boil.
- Add the rinsed rice to the pot of boiling water.
- Simmer the rice until the water is absorbed and the rice is soft and sticky. If the rice hasn't softened when all the water is gone, add additional water as needed.
- Use the spatula to thoroughly mash the soft rice until it forms a soft dough.
- Mold into desired container and allow to take shape of the container or wrap inside nylon
- Serve hot with your preferred soup.