How to Prepare Tuwon Shinkafa With Miyan Karkashi
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There is a pupular saying about Tuwon shinkafa in Tarok, "gbang i'kaba ji zhe ji" which directly translated to mean, Tuwon shinkafa is better than meat. I start this article this way to place more emphasis on how tuwon shinkafa/masara is unique to an Arewa man.
In an African home, nothing beat the meat! but Tuwon shinkafa/masara do.
This tuwo is make with soft rice variety which is used in Tuwo Shinkafa, a northern Nigerian fufu recipe. It's frequently served with Miyan Kuka, Miyan Taushe, and other Northern Nigerian soups.
Tuwo Shinkafa/masara should be made with a soft rice variety that becomes sticky while cooking. This allows the grains to be readily mashed into a fufu mass (tuwo).
Tuwo shinkafa is normally made from scratch with short grain rice (local rice), however rice flour can also be used (which is the easiest&fastest method).
If you're managing your cholesterol or gluten intake, it's also a decent option for Eba and Fufu.
All you need is the Karkashi Salt Maggi Fresh pepper Garden egg to make the soup. It is as easy as anything can be.
You can made this for any amount of guest and it can be enjoy at any ocassion.
How to prepare Tuwon Shinkafa
- Rinse the rice very well in cold water.
- Put a siezable put on fire( Pot that can contain the amount you want to cook)
- Pour water that will size the amount you want to cook. Allow the water to boil before adding the already washed rice to it.
- Try mashing the rice in the put to taste whether it is done, if its not mashing very well, add some more water to the pot. Preferabbly hot water,(The food will last longer this way)
- If the mash is okay, turn it with the turner. After that you can mold it and transfer it to be serve.
- You can also change them into smaller balls to be serve.
USING RICE FLOUR
- 500 gram Rice Flour
- 700ml water
Thank you for reading
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