COPPERTuwon shinkafa recipe
The rice swallow of most of Niger: soft local rice boiled until it collapses, then beaten in the pot into a heavy smooth paste and rolled into a ball.
Ingredients
- 400 g local soft rice
- 1200 ml water
- 50 g rice flour
- 5 g salt
How to make Tuwon shinkafa
- Rinse 400 g of soft local rice, a short starchy variety; long-grain rice will never turn sticky and will not give tuwo.
- Bring 1.2 l of water to the boil with 5 g of salt and tip the rice in.
- Boil uncovered 25 to 30 minutes, until the grains burst and start falling apart.
- Sprinkle 50 g of rice flour over the pot and stir hard with a wooden spatula.
- Keep beating and pressing the rice against the side of the pot for about 10 minutes, until you get a smooth heavy paste with no whole grain left.
- Cover and let it steam 5 minutes on very low heat.
- Wet a bowl, scoop the paste in, swirl it into a ball and turn it out; serve with miyan kuka or miyan taushe.
What is Tuwon shinkafa?
Tuwon shinkafa is a traditional dish from Niger, steamed, and takes about 50 minutes from start to finish. It is built around local soft rice and rice flour. The recipe below uses 4 ingredients and is written out step by step.
How long does Tuwon shinkafa take?
At 50 minutes it is quicker than 83% of the 586 dishes in Copper's atlas. The method runs to 7 steps, the longest being 30 minutes.
Any tips for making Tuwon shinkafa?
Choose a soft, starchy short rice and boil it until the grains burst: long-grain rice never turns sticky and will not give tuwo.
How Tuwon shinkafa compares
Local soft rice appears in no other dish in the atlas.
Cooked with the same thing elsewhere
Other traditional dishes built on rice flour, from other countries.
- Khao piak sen 🇱🇦 Laos
- Egg hoppers 🇱🇰 Sri Lanka
- Koba 🇲🇬 Madagascar
- Bánh xèo 🇻🇳 Vietnam
Copper documents Niger alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.