Tuwo Shinkafa with Egusi Soup

Ingredients

• For Tuwo Shinkafa: For Tuwo Shinkafa:
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• Water for cooking and pounding Water for cooking and pounding
• For Egusi Soup: For Egusi Soup:
• 1 cup (150g) ground egusi (melon) seeds 1 cup (150g) ground egusi (melon) seeds
• 500g meat or fish of choice (e.g., beef, chicken, or fish fillets) 500g meat or fish of choice (e.g., beef, chicken, or fish fillets)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 cups (300g) chopped vegetables (e.g., spinach, pumpkin leaves, or bitter leaf) 2 cups (300g) chopped vegetables (e.g., spinach, pumpkin leaves, or bitter leaf)
• 2 tablespoons palm oil 2 tablespoons palm oil
• 2 tablespoons ground crayfish 2 tablespoons ground crayfish
• 2 stock cubes 2 stock cubes
• Salt and pepper to taste Salt and pepper to taste
• Water for cooking Water for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   - For Tuwo Shinkafa:
2. 2.
   1. Rinse the rice thoroughly and place it in a large pot.
3. 3.
   2. Add enough water to cover the rice and bring it to a boil.
4. 4.
   3. Reduce the heat to low and simmer until the rice is fully cooked and slightly overcooked.
5. 5.
   4. Drain any excess water from the pot.
6. 6.
   5. Using a mortar and pestle, pound the rice until it becomes smooth and elastic. Add a little water if needed to achieve the desired consistency.
7. 7.
   6. Shape the pounded rice into small balls or dumplings.
8. 8.
9. 9.
   - For Egusi Soup:
10. 10.
    1. Heat the palm oil in a large pot over medium heat.
11. 11.
    2. Add the chopped onions and sauté until translucent.
12. 12.
    3. Add the ground egusi seeds and fry for a few minutes, stirring constantly.
13. 13.
    4. Add the meat or fish and cook until browned.
14. 14.
    5. Stir in the chopped tomatoes, ground crayfish, stock cubes, salt, and pepper.
15. 15.
    6. Add enough water to cover the ingredients and bring to a boil.
16. 16.
    7. Reduce the heat to low and simmer for about 20 minutes, or until the meat or fish is tender.
17. 17.
    8. Add the chopped vegetables and cook for an additional 5 minutes.
18. 18.
    9. Adjust the seasoning if needed.

Treat your ingredients with care...

• Rice — Make sure to cook the rice until it is fully cooked and slightly overcooked to achieve the desired stickiness for the tuwo shinkafa.
• Egusi seeds — Toasting the egusi seeds before grinding them can enhance their flavor. You can do this by heating them in a dry pan until they become fragrant.

Tips & Tricks

• If you prefer a thicker egusi soup, you can add less water during the cooking process.
• Feel free to customize the vegetables in the egusi soup based on your preferences and seasonal availability.
• For a spicier flavor, you can add some chili peppers or hot sauce to the egusi soup.
• Serve the tuwo shinkafa and egusi soup hot for the best taste and texture.
• Leftover tuwo shinkafa can be reheated by steaming or microwaving.

Serving advice

Serve the tuwo shinkafa and egusi soup together on a large platter or individual bowls. Garnish with fresh herbs, such as cilantro or parsley, for added freshness and color.

Presentation advice

Arrange the tuwo shinkafa dumplings neatly on one side of the platter or bowl, and ladle the egusi soup on the other side. This will create an appealing visual contrast and showcase the different components of the dish.