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Tuwo Shinkafa & Miyan Kuka

Name: Tuwo Shinkafa & Miyan Kuka
Total time: 1h 15m
Yield: 4 servings
Cuisine: Nigeria
Ingredients: 2 cups short-grain or soft rice for tuwo; 1/2 cup kuka (baobab leaf) powder; 500g beef, pre-boiled with onion, ginger, garlic, stock cubes; 100g dried fish or kilishi, broken; 2 tbsp daddawa (locust beans); 1 tbsp ground dawadawa, 1 tbsp ground dried pepper (yakuwa); 1/4 cup groundnut oil, salt

Soft northern rice pudding paired with miyan kuka — a deep-green baobab-leaf soup thickened to silk with kalwa (dried okra) and beef.

1h 15m 4 servings Medium

Ingredients

• 2 cups short-grain or soft rice for tuwo
• 1/2 cup kuka (baobab leaf) powder
• 500g beef, pre-boiled with onion, ginger, garlic, stock cubes
• 100g dried fish or kilishi, broken
• 2 tbsp daddawa (locust beans)
• 1 tbsp ground dawadawa, 1 tbsp ground dried pepper (yakuwa)
• 1/4 cup groundnut oil, salt

Method

Step 1 of 425%

Tuwo: boil rice in plenty of water 25 minutes until very soft. Drain a little, then mash and beat with a spatula until smooth and pliable; mould into balls.

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1
Tuwo: boil rice in plenty of water 25 minutes until very soft. Drain a little, then mash and beat with a spatula until smooth and pliable; mould into balls.
2
Bring beef stock to a boil, add daddawa, dried fish and ground pepper; simmer 5 minutes.
3
Whisk kuka powder with a little cold water, then stream into the simmering stock, stirring constantly to avoid lumps.
4
Add beef and oil, simmer 8 minutes until glossy. Serve with tuwo balls.