Entree: Nigeria – Hausa-Fulani North – Tuwo Shinkafa (Thick mashed rice dumpling served as a staple accompaniment to Nigerian soups and stews)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 2 cups (400 g) short-grain white rice
- 6 cups (1.42 L) water, plus extra as needed
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil or melted butter, optional for sheen
- Additional warm water for shaping, as needed

Instructions

1. Rinse the rice under cold water until the rinse runs clear; drain and optionally soak 20–30 minutes to shorten cooking time.
2. Combine the drained rice and 6 cups (1.42 L) water in a heavy saucepan; bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the rice is extremely soft and falling apart, about 25–35 minutes. Add more water if the mixture is drying out.
3. Drain excess cooking water, reserving a small amount (about 1/4–1/2 cup or 60–120 ml) to adjust texture. Transfer the very soft rice to a large mortar and pestle, heavy bowl, or food processor.
4. Pound or process the rice vigorously until it becomes a smooth, cohesive paste with no discernible grains. Add reserved warm water 1 tbsp (15 ml) at a time if needed to achieve a soft, moldable consistency.
5. Return the mashed rice to the saucepan over low heat; add salt and the oil or butter if using. Stir continually for 3–5 minutes to firm and remove raw starch taste, creating a glossy, elastic dough.
6. Wet your hands with warm water and shape the tuwo into 6–8 smooth balls or mounds. Serve immediately with Hausa soups such as miyan kuka, miyan taushe, or a hearty stew.