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Tuwo Shinkafa

Also known as Tuwo Shinkafa (Rice Swallow)

Tuwo Shinkafa — meaning 'rice swallow' in Hausa — is the most important and culturally significant swallow of Northern Nigeria, holding the same place in Hausa food culture that Pounded Yam holds in the South. Made from short-grain or parboiled rice that is cooked far beyond the normal eating point until it becomes a thick, sticky, cohesive mass, then vigorously stirred and turned into a smooth, glossy swallow, Tuwo Shinkafa is the essential companion to Miyan Kuka, Miyan Tau

Tuwo Shinkafa, Nigerian cooking

Ingredients

  • 3 big cups of short-grain white rice or parboiled rice (do not use basmati or long-grain — they will not stick properly)
  • 6 to 7 glasses of water
  • A pinch of salt

Method

  1. 01

    Washing the Rice. Rinse the short-grain rice in cold water 2 to 3 times until the water runs relatively clear. Do not over-wash — you want to retain some of the surface starch, which helps the final swallow bind properly.

  2. 02

    Cooking the Rice Beyond Normal. Place the washed rice in a wide, deep pot. Add 6 to 7 glasses of water and a pinch of salt. Bring to a vigorous boil over high heat, then reduce to medium. Cook the rice completely uncovered for 25 to 30 minutes — far longer than you would for eating rice normally. Stir every 5 minutes. The rice must be totally overcooked, very soft and beginning to break apart, and the water must be mostly absorbed or evaporated. The pot will look like a very wet, sticky rice porridge. This extreme overcooking is essential for proper Tuwo formation.

  3. 03

    Beginning to Turn. Once the rice is extremely soft and cohesive, reduce the heat to low. Using a long, sturdy wooden spatula, begin stirring the rice with very firm, vigorous circular motions. Press the rice against the bottom and sides of the pot as you stir, turning it over itself repeatedly. The rice will gradually begin to come together into a thicker, more cohesive mass.

  4. 04

    Vigorous Turning for Smoothness. Increase the intensity of your turning. Press hard against the pot, fold the Tuwo over itself and turn continuously for 10 to 12 minutes. The individual grains will gradually merge and lose their distinct shape, forming an increasingly smooth, elastic, white swallow. Add 2 to 3 big tablespoons of hot water if it becomes too stiff — the Tuwo should remain pliable and smooth, never dry or crumbly.

  5. 05

    Steaming to Finish. Once the Tuwo is largely smooth, cover the pot tightly and steam on the very lowest heat for 5 minutes. This final steam makes the Tuwo glossy, completely cohesive and very smooth.

  6. 06

    Final Stirring and Moulding. Remove the lid and give the Tuwo one final vigorous stir. It should now be a completely smooth, white, slightly glossy, firm yet soft swallow — pulling away from the pot in clean, smooth sheets. Wet both hands. Scoop portions and mould into smooth round balls or dome shapes. Serve immediately in a bowl alongside any Northern soup.

More side dishes & swallows