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Tuwo shinkafa is a dish unique to Niger and northern Nigeria. It consists of rice flour or soft, short-grained rice, and water. The ingredients are combined and cooked, mashed, and formed into large balls. It is often served as an accompaniment to various soups and stews.

The rice used for Tuwo Shinkafa should be the a soft variety that becomes sticky when cooked. This is so that the grains can be easily mashed to make a mass of fufu (tuwo).

Before you Make the Tuwo Shinkafa  rinse the rice in cold water and put in a sizeable pot.

How to Make Tuwo Shinkafa:

Pour in just enough water to cover the rice and start cooking on a medium heat.

When the water dries up, check the rice by squeezing it between your fingers. If the grains have even a tiny bit of resistance, it needs to be cooked some more.

Reduce the heat to low, add a little bit more water, and continue cooking till the water dries up.

Repeat the process till the rice is so soft that it mashes when you squeeze it.

Once you’re happy, mash the rice with a wooden spatula pulling the rice toward you from the far side of the pot.

Fold the mound of tuwo and repeat till all the rice grains have turned into a mass of tuwo.

Cover and leave it to steam for about 2 minutes.

Mix thoroughly. Serve the tuwo by wrapping it in thin plastic film to prevent it from drying out.

You can also serve it in small balls, as shown in the image above.

Tuwo shinkafa is one of the most popular dishes in Nigeria.

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