Entree: Nigeria – Middle Belt – Tuwo Shinkafa and Miyan Kuka (Soft rice dumplings served with a savory soup made from powdered baobab leaves)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- Tuwo Shinkafa:
- 3 cups (555 g) short-grain starchy rice
- 6 cups (1.4 L) water for cooking rice
- 1/2 tsp (2.5 g) salt
- Miyan Kuka:
- 1 lb (454 g) beef with bones, cut into 1–2 inch pieces
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 tbsp (45 ml) groundnut (peanut) oil
- 4 cups (960 ml) water or beef stock
- 3 tbsp (24 g) kuka powder (powdered baobab leaves)
- 1 tbsp (8–10 g) ground crayfish (optional, for depth of flavor)
- 1 small Scotch bonnet pepper, minced (about 5 g) or to taste
- 1 bouillon cube (beef or seasoning cube)
- 1 tbsp (15 g) fermented locust beans (dawadawa) optional for authenticity
- Salt to taste

Instructions

1. Rinse the rice until water runs clear. In a heavy pot combine rice, 6 cups (1.4 L) water, and 1/2 tsp (2.5 g) salt; bring to a boil, then reduce heat and simmer uncovered until rice is very soft and falling apart, about 25–30 minutes.
2. When rice is very soft, drain any excess liquid, return rice to the pot and mash vigorously with a wooden spoon or pestle until smooth and cohesive; add a splash of hot water if needed to reach a thick, moldable consistency. Shape into 4 balls and keep covered and warm.
3. For the soup, heat groundnut oil in a pot over medium heat, add chopped onion and sauté until translucent; add beef pieces and brown lightly on all sides.
4. Add 4 cups (960 ml) water (or stock), bouillon cube, minced Scotch bonnet, and dawadawa if using. Bring to a boil, then reduce heat and simmer until beef is tender, about 35–45 minutes.
5. Stir in ground crayfish, then remove a ladle of hot broth into a small bowl and whisk in the kuka powder to make a smooth paste; return the paste to the pot slowly while stirring to avoid lumps. Simmer gently for 5–10 minutes until the soup thickens slightly and the kuka is well incorporated.
6. Taste and adjust salt and heat. Serve by tearing pieces from each tuwo ball and dipping into hot miyan kuka, or ladle soup over the tuwo.