How to make Nigerian Tuwo Shinkafa
How to make Nigerian Tuwo Shinkafa
Cuisine: NigerianDifficulty: DifficultServings
5
servingsPrep time
5
minutesCooking time
35
minutesTotal time
40
minutesTuwo Shinkafa is a soft, starchy meal popular in Northern Nigeria, made by cooking and mashing short-grain or broken rice into a thick, swallow-like consistency. It’s perfect for pairing with traditional northern soups.
Ingredients
2 cups short-grain or broken white rice (shinkafa or tuwo rice)
5–6 cups water (adjust as needed)
Salt (optional, a pinch)
Directions
- Step 1: Rinse the Rice
Rinse the rice thoroughly to remove excess starch or dirt.
Drain and set aside. - Step 2: Cook the Rice
Add rice and 5 cups of water to a deep pot and bring to a boil on medium heat.
Cook until the rice becomes very soft and mushy, stirring occasionally. This may take 25–30 minutes.
Add extra water if needed to soften the grains fully. - Step 3: Mash into Tuwo
Once the rice is soft and thick, reduce heat to low.
Use a wooden spatula (omorogun) or wooden spoon to mash and stir vigorously in a folding motion.
Continue stirring until the mixture becomes thick, smooth, and stretchy like a dough. - Step 4: Mold and Serve
Wet your hands with warm water.
Scoop and mold the tuwo into rounded portions.
Serve hot with your favorite soup.
Notes
- Best Served With:
Miyan Kuka (baobab leaf soup)
Miyan Taushe (pumpkin and peanut soup)
Okra soup
Egusi or Vegetable soup - Tuwo Shinkafa is traditionally made without salt, but a tiny pinch can be added for taste.
- Use short-grain or broken rice for the best mashable texture. Long-grain rice won’t work well.
Leftover tuwo can be wrapped and stored in the fridge for 1–2 days.
You can substitute with rice flour to make instant tuwo by boiling water and stirring in the flour until it thickens.
