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Tuwo Shinkafa

Also known as Tuwo Shinkafa (Sallah Festival — Grand Scale)

Sallah Tuwo Shinkafa is the most important food of the Hausa Islamic calendar — prepared in massive quantities on Eid al-Adha (Big Sallah) and Eid al-Fitr (Small Sallah) to feed family, neighbours and the poor in the great Hausa tradition of Sallah sharing. On Sallah morning, every Hausa household prepares enormous pots of Tuwo alongside the Sallah meats — the ram slaughtered at sunrise, cooked in multiple forms including Suya, pepper stew and the Sallah assorted meat platter

Tuwo Shinkafa, Nigerian cooking

Ingredients

  • 10 big cups of short-grain white rice
  • 20 glasses of water
  • Salt to taste FOR THE SALLAH MEAT ACCOMPANIMENT:
  • Half a freshly slaughtered ram, cut into pieces
  • 2 big onions, sliced
  • 2 big tablespoons of curry powder
  • 2 big tablespoons of thyme
  • 1 tablespoon of ground ginger
  • 5 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Sallah Ram. Season the ram pieces generously with all spices, seasoning cubes and salt. Cook in a large pot in enough water to cover for 40 to 45 minutes until very tender. The Sallah ram stock is deeply flavoured — reserve it for use in the Miyan Kuka that accompanies the Tuwo.

  2. 02

    Frying the Sallah Meat. After boiling, fry the tender ram pieces in hot groundnut oil until golden-brown. This fried Sallah meat is served alongside the Tuwo on Eid morning.

  3. 03

    Making Tuwo at Festival Scale. Wash the rice. Place in an enormous pot with 20 glasses of water and salt. Bring to a vigorous boil, then reduce heat to medium. Cook for 30 to 35 minutes, stirring every 10 minutes, until the rice is completely overcooked and forming a thick, sticky mass. Begin turning vigorously with long wooden paddles or spatulas — two people working simultaneously is ideal for this quantity. Turn for 15 to 20 minutes until completely smooth and cohesive.

  4. 04

    Steaming to Finish. Cover the pot tightly and steam on the lowest possible heat for 8 minutes. The Tuwo is ready when it is completely smooth, white, glossy and pulling away from the pot sides as a unified mass.

  5. 05

    The Sallah Sharing. Mould the Tuwo into large balls with wet hands. Place on communal serving platters alongside the fried Sallah meat and Miyan Kuka. Prepare extra portions to distribute to neighbours.

More festive & ceremonial dishes