How to Make Tuwo Shinkafa: A Step-by-Step Guide

9jakitchenblog
August 11, 2025

Introducing Tuwo Shinkafa

Tuwo Shinkafa is a cherished traditional dish commonly enjoyed in Northern Nigeria and other parts of West Africa. Made primarily from rice, it is known for its soft, sticky texture, which makes it an ideal accompaniment for a variety of delicious sauces and soups. Tuwo Shinkafa is often prepared through a simple process of boiling rice until soft and then pounding it to achieve the desired consistency.

This versatile dish can be served alongside rich, flavorful stews, such as Miyan Kuka or Miyan Tajin, highlighting the vibrant culinary heritage of the region. Whether enjoyed at family gatherings or special occasions, Tuwo Shinkafa holds a special place in the hearts and palates of many, reflecting the rich cultural traditions of Nigerian cuisine.

Equipment Needed

Cooking pot or Rice Cooker
Measuring cups
Bowls for washing
Mortar and Pestle
Nigerian Wooden Spatula

Ingredients

2 cups of rice
Water (for soaking and cooking)
Additional water (for cooking the Tuwo)

Preparation Instructions

Soak the Rice: Rinse the rice thoroughly and soak it in water for about 4 hours or overnight. This helps soften the rice, making blending easier.
Blend the Rice: Drain the soaked rice and blend it with a small amount of water until you achieve a smooth paste. The consistency should be similar to pancake batter.
Prepare to Cook: In a pot, bring about 4 cups of water to a boil.
Cook the Mixture: Gradually add the blended rice paste to the boiling water while stirring continuously. This prevents lumps from forming.
Stir and Cook: Keep stirring until the mixture thickens and pulls away from the sides of the pot. This should take about 10-15 minutes.
Shape the Tuwo: Once cooked, you can wet your hands and shape the Tuwo into balls or a smooth dome.
Tuwo Shinkafa
Serve: Tuwo Shinkafa is best served hot, accompanied by a side of soup, such as Miyan Kuka or Miyan Taushe, or any of the Nigerian Traditional Soup or Sauce

Miyan Kuka

Preparation Tips

Making a perfect Tuwo Shinkafa can be simple if you follow these tips:

Choose the Right Rice: Use short or medium-grain rice, as it tends to be stickier when cooked. Varieties like Japonica or local Nigerian rice are great options.
Wash the Rice: Rinse the rice thoroughly to remove excess starch, which can help achieve a better texture. Wash the rice until the water runs clear.
Soak the Rice: Soaking the rice for about 1-2 hours before cooking can help it cook more evenly and become softer.
Proper Cooking: Use the right water-to-rice ratio. Typically, it’s about 2:1 (water to rice), but this might vary based on the rice type. Monitor the cooking process to prevent burning.
Cooking Method: Boil the rice until it’s soft and has absorbed most of the water. You want it to be overcooked slightly, as this aids in the pounding process.
Pounding Technique: Use a mortar and pestle or any sturdy pounding tool. Pound the rice while it’s still hot for the best results. If you let it cool too much, it will become harder to achieve the desired sticky consistency.
Add Water Gradually: If the rice mixture is too dry during pounding, add a little bit of hot water to help achieve a softer texture.
Shape the Tuwo: Once pounded, wet your hands and shape the Tuwo into balls or mounds. This will make it easier to serve.
Pair with the Right Sauces: Tuwo Shinkafa pairs beautifully with rich stews like Miyan Kuka (Baobab leaf soup) or Miyan Tajin (a spicy stew), so consider your sauce choices ahead of preparing the dish.
Serve Hot: Tuwo Shinkafa is best served immediately while it’s still warm. If you need to reheat it, do so gently with a little water to retain moisture.