Tuwo shinkafa and Miyan Taushe are kind of Nigerian dish from the northern part of Nigeria.
It is a thick pudding prepared from rice flour and is usually served with different types of soups like Miyan kuka, Miyan Taushe etc.
It also can be consumed with other Nigerian soups.
The rice used for Tuwo Shinkafa should be a soft rice variety that becomes sticky when cooked.
So that the grains can be easily mashed to make a mass of fufu (tuwo).
Miyan Taushe is native to the Northern Nigeria and is commonly eaten with fufu/swallow, riceTuwo Shinkafa.
TUWO SHINKAFA RECIPE
- Short/Medium grain soft rice
- Water (enough quantity to cook the rice till very soft and sticky)
- Before you make the Tuwo Shinkafa
- Rinse the rice in cold water and put in a sizeable pot.
1. Pour just enough water to cover the rice and start cooking at medium heat.
2. When the first dose of water dries up, check the rice by mashing it between your fingers. If the rice grains have even a tiny resistance when you press them, then it needs to be cooked some more.
3. Reduce the heat to low, add a little bit more water and continue cooking till the water dries.
4. Repeat the process till the rice is so soft that it melts when you press on it.
5. Once you’re satisfied, mash the rice with a wooden spatula by moving the rice in small quantities from the far end of the pot to your side of the pot.
6. Fold the mound of tuwo and repeat till all the rice grains have turned into a mass of tuwo.
7. Cover and leave it to steam for about 2 minutes.
8. Mix thoroughly and dish serving quantities onto a thin plastic film and wrap them up. This wrapping prevents the tuwo from drying up.
9. You can also serve them in smaller balls as shown in the image above.
MIYAN TAUSHE RECIPE
1.5 lbs goat meat chunks
1.5 lbs pumpkin peeled and cut into chunks
½ cup palm oil
½ cup roasted peanuts
7 plum/roma tomatoes
2 large onion
1 bell pepper
4 scotch bonnet peppers
10 oz chopped spinach (fresh or frozen)
5 oz sorrel (substitute with spinach more spinach when unavailable)
¼ cup ground dry cray fish
2 tbsp shrimp bouillon
salt to taste
1. Slice both onion and 2 scotch bonnet peppers, and set aside.
2. On low- medium heat in a large stock pot, braise the goat meat with the sliced onions, scotch bonnet peppers, 1 tsp bullion and 1 tsp salt for 30 minutes or until the meat is tender.
3. While the meat is braising, blend the tomatoes, bell pepper, 1 onion, and two scotch bonnet peppers.
Place the blended tomato mix in a pot and cook on medium heat until the sauce reduces down to a thick paste. You might need to reduce the heat to prevent the tomato paste from burning.
4. Once the meat is tender and done braising, add in the pumpkin chunks and 2 cups of water into the pot with the braised meat. The water should just cover the pumpkin chunks and meat.
At this stage, adjust the seasoning of the broth and water that the pumpkins. Cover and boil for 15 minutes or until the pumpkin is tender.
5. While the pumpkin are cooking, grind the peanuts in a blender, food processor with a mortar an pestle until it forms a rough paste, and set aside.
6. Once the pumpkins are tender, use the back of a spoon to smash the pumpkin chunks, add in the crushed peanuts, tomato paste, cray fish, and bullion and stir the stew. Cover and cook for 5 minutes on low- medium heat.
7. After the stew has cooked for 5 minutes, add in the palm oil, chopped spinach and chopped sorrel, and cook the stew covered for 10 minutes on low heat.
8. After 10 minutes, taste the stew for seasoning and adjust the salt if necessary. Turn the heat off and allow the stew to sit for 5 minutes, then serve hot.