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Fried Rice Hausa Style

Shinkafa Soyayye is the Northern Nigerian Hausa interpretation of fried rice — significantly different in character from the Lagos-style Nigerian Fried Rice. Where the Southern version uses a wide variety of colourful vegetables, the Hausa Shinkafa Soyayye uses groundnut oil, dawadawa, Cameroon pepper and Northern spices to create a more restrained, deeply aromatic fried rice with the unmistakable Northern Nigerian flavour signature.

Fried Rice Hausa Style, Nigerian cooking

Ingredients

  • 3 big cups of long-grain rice, parboiled and cooled
  • 1 big onion, finely sliced
  • 2 big ripe tomatoes, diced
  • 2 big carrots, peeled and diced
  • 1 big handful of cooked chicken or beef, shredded
  • 2 cooking spoons of groundnut oil
  • 1 tablespoon of dawadawa
  • 1 teaspoon of ground Cameroon pepper
  • 1 teaspoon of ground ginger
  • 2 big handfuls of ground crayfish
  • 2 seasoning cubes (Knorr), crushed
  • 2 big tablespoons of soy sauce
  • Salt to taste
  • Fresh parsley or spring onions for garnish

Method

  1. 01

    Parboiling the Rice. Wash rice and parboil in salted water for 8 minutes. Drain and spread on a tray to cool and dry completely. Dry rice is essential for non-clumpy fried rice.

  2. 02

    Stir-Frying. Heat groundnut oil in a wide wok or pot over high heat. Add sliced onion and fry 2 minutes. Add dawadawa and fry 1 minute. Add diced carrots and fry 3 minutes. Add diced tomatoes, ground Cameroon pepper and ground ginger. Stir-fry for 3 minutes.

  3. 03

    Adding the Rice. Add the cooled parboiled rice to the wok. Add shredded meat, ground crayfish and soy sauce. Toss vigorously over high heat for 5 to 6 minutes until every grain is coated and heated through. Season with seasoning cubes and salt. Taste and adjust.

  4. 04

    Serving. Garnish with fresh parsley or spring onions. Serve hot immediately.

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