The rice utilized for Tuwo Shinkafa ought to be the a delicate rice assortment that ends up noticeably sticky when cooked. This is so that the grains can be effortlessly squashed to make a mass of fufu (tuwo).
- Short/Medium grain delicate rice
- Water (enough amount to cook the rice till delicate and sticky)
- Before you make the Tuwo Shinkafa
- Flush the rice in frosty water and put in a sizeable pot.
- Pour simply enough water to cover the rice and begin cooking at medium warmth.
- At the point when the main dosage of water goes away, check the rice by crushing it between your fingers. On the off chance that the rice grains have even a minor resistance when you squeeze them, then it should be cooked some more.
- Diminish the warmth to low, include a tiny bit more water and keep cooking till the water dries.
- Rehash the procedure till the rice is soft to the point that it softens when you press on it.
- Once you're upbeat, crush the rice with a wooden spatula by moving the rice in little amounts from the most distant end of the pot to your side of the pot.
- Crease the hill of tuwo and rehash till all the rice grains have transformed into a mass of tuwo
- Cover and abandon it to steam for around 2 minutes.
- Blend completely and dish serving amounts onto a thin plastic film and wrap them up. This wrapping keeps the tuwo from going away.