Entree: Niger – Tuwo Shinkafa (Soft, compact rice dumpling made from starchy short-grain rice, served with a savory West African soup or stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 3 cups (600 g) short-grain or sticky rice
- 6 cups (1.4 L) water for cooking the rice
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil or butter (optional, for richness)
- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil for the stew
- 1 medium onion, chopped (150 g)
- 2 cloves garlic, minced (6 g)
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) canned crushed tomatoes
- 1-2 scotch bonnet or habanero peppers, seeded and chopped (to taste)
- 1 tsp (5 g) ground dried ginger or 1 tbsp (15 g) fresh grated ginger
- 1 tsp (5 g) ground paprika or cayenne (adjust to heat preference)
- 2 tsp (8 g) bouillon powder or 1 beef stock cube
- 1 cup (240 ml) beef broth or water
- 1 cup (30 g) chopped spinach or bitterleaf (optional, authentic to the region)
- Fresh chopped cilantro or green onion for garnish (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear. Combine the rice, 6 cups (1.4 L) water, and 1 tsp (5 g) salt in a heavy saucepan and bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer until the rice is extremely soft and water is nearly absorbed, about 25–35 minutes. Stir occasionally to prevent sticking.
3. When rice is very soft, remove from heat. Mash vigorously with a wooden spoon or use the back of a ladle until the rice becomes a smooth, cohesive dough. Add 1 tbsp (15 ml) oil or butter if using to smooth the texture.
4. Wet hands with cold water and shape the rice dough into 6–8 oval dumplings (tuwo). Keep covered and warm.
5. For the stew, heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium heat. Add the chopped onion and sauté until translucent, 4–6 minutes. Add garlic and ginger and cook 1 minute more.
6. Add the beef pieces and brown on all sides, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes to reduce acidity.
7. Pour in the crushed tomatoes, chopped peppers, bouillon, paprika, and 1 cup (240 ml) beef broth or water. Bring to a simmer, cover, and cook until beef is tender, about 45–60 minutes. Add more water if needed.
8. In the last 10 minutes of cooking, stir in optional chopped spinach or bitterleaf to wilt. Adjust salt and heat.
9. To serve, place a tuwo portion on a plate and ladle the hot stew over or alongside it. Garnish with chopped cilantro or green onion.