₦airaland Forum

LocalFARMERS:
Tuwo Shinkafa

Peri delicious

Layi4real:
shall we say that Pounded yam is a waste of yam too. bcus yam has no business being a swallow meal too

Yam is different.
It's not that much of a versatile food.
So, the more you can make out of it, the better.

Silentgroper:
The ghanians have something similar made with rice too ..

Yeah. I think they call it tuwon.
Their foods don't interest me that much, to be honest.

dkidd:
Yeah while I was in Abuja I had it a few times. Honestly it's just like agidi to me oo but I just love the thrill of eating something other than what I'm normally used to.

I guess Ur back from the holidays now

As I imagined it would be.


Yeah. It was awesome.

Yet some will say we don't have rice in this country . That we can grow rice and make mouldable food out of it tells you the capacity this country has to produce rice without importation.

Mariangeles:
I agree.

Rice has no business being swallow meal.

Its a different type of rice, the type used for making masa. You can't prepare white rice or jollof rice. So it isn't a 'waste'.

LadeeE:
Its a different type of rice, the type used for making masa. You can't prepare white rice or jollof rice. So it isn't a 'waste'.

Oh really!

I wonder what variant of rice that is.

There hausas in ghana

Silentgroper:
The ghanians have something similar made with rice too ..

jojothaiv:
Let me try.

The maize must be soaked and washed in water, broken and peeled then grounded to a smooth mixture.

The cassava also peeled and dried too, grounded to a fine mixture and later mixed with the grounded maize to get a smooth mixture.

The combination of both makes what we call tuwo masara up here but saying it look exactly like semo isn't the truth, maybe it could rival semo or even replace it due to cost but the looks differs a lot.

Lastly, preparation matters as some folks will have to sieve it first to make it more smoother.

Thanks very much, I appreciate

Probz:
I actually feel like it goes really well with okro.

exactly, l like it with okra or ogbono soup

FashionCookie:
My swallow no pass Eba, Pounded Yam, Amala, rarely Fufu.
Any other swallow, count me out.

Food plenty for this world, I love to explore

Amala is still my best meal but all I can say is you are missing out brah!!

Mariangeles:
I agree.

Rice has no business being swallow meal.

l disagree with you, if I prepare Tuwo Shinkafa for you and you eat it as swallow with any soup of your choice, you will not want to eat anything cooked by anyone again, l am a good cook

Mariangeles:
Oh really!

I wonder what variant of rice that is.

Regular local unparboiled rice.
The rice we eat is usually boiled with the husk, dried and dehusked. They dehusk this directly after harvest

LocalFARMERS:
The Maize swallow is also popular in the North. It is known as Tuwo Masara (Maize swallow). It doesn't break into pieces if you know how to prepare it. Our Tuwo Masara is just like Semo


Nlfpmod

Tuwo masara isn't tasty when cold

Probz:
I actually feel like it goes really well with okro.

beans soup you mean?

LocalFARMERS:
Tuwon Shinkafa (Rice swallow) is made from 100% Rice. It is a major swallow in Northern Nigeria. So many eat this as their major swallow at home, on a daily basis. It is also served in special occasions like weddings, naming Ceremony, Birthday parties, special occasions etc.

Tuwo Shinkafa go well with either Egusi soup, bitter leaf, Groundnut Soup, vegetables etc. It doesn't go well with draw Soup (my opinion).


https://www.youtube.com/watch?v=HngF98XQXAc

One of my best foods especially if served with miyar yakuwa

phr0nesis:
Regular local unparboiled rice.
The rice we eat is usually boiled with the husk, dried and dehusked. They dehusk this directly after harvest

Okay. So, the parboiling process is what makes them different?

AngelicBeing:
l disagree with you, if I prepare Tuwo Shinkafa for you and you eat it as swallow with any soup of your choice, you will not want to eat anything cooked by anyone again, l am a good cook

Maybe if I see the process of making it, I might be able to eat it, at least with vegetable soup.
@bolded, I don't know whether to believe or not.

Mariangeles:
Okay. So, the parboiling process is what makes them different?

Yes

Mariangeles:
Maybe if I see the process of making it, I might be able to eat it, at least with vegetable soup.
@bolded, I don't know whether to believe or not.

You have to believe, l will find time to post food at the food section

I can cook both Nigeria and Foreign cuisines, any woman that eats my food will be glued to my food

@ topuc, preparing it is similar to preparing or turning Semovita or Amala while on a low heat, you keep on turning it and it will continue to blend untill it becomes like Semovita or any kind of swallow although you might see few pieces of rice inside but it really makes no difference because it has become Tuwo Shinkafa

I can eat it with any kind of Nigerian soups, l often buy it from Hausa women when l was still in the North, because they are good at preparing it, chai,l miss Northern Nigeria oo before it became infested with terrorists

femi4:
Stop giving it rubbish English name. Call its original name, they will come to learn and appreciate it.

Fufu is fufu
Akara is Akara
Moin moin is Moin moin
Tuwo is Tuwo

Botanical name of the bolded is

Moimocious eskelentum

omoredia:
I don't like it at all. It's like boko haram food

still brainless in 2025.... And you're over 40, SMH!

Lithiumite:
Gbegiri and ewedu is the more popular sauce to eat it down south.

In the SW, you mean? I don’t eat that trash.

free2ryhme:
To prepare: boil your rice with enough water till very soft, then mash or blend it smooth. Shape into balls, and it's ready to enjoy. It’s a go-to for both everyday meals and big celebrations. You can’t go wrong with Tuwon Shinkafa!

To me that's waste of time and gas. Just take a bowl/mudu or more of uncooked rice to the mill. Grind it to powder, it becomes rice flour. Store it at home.
Whenever you want to prepare it, do it like semo and prepare it, that's all. Very fast and looks better.

Note: some people do add like 3 to 5 spoons of normal baking flour to it so that it can be a bit stretchy and firm. But it's not compulsory.

Best served with miankuka

Mariangeles:
Oh really!

I wonder what variant of rice that is.

Not a different variety but different milling process. But Jasmine rice is a close substitute.

LocalFARMERS:
Down am with Kunu zaki

Kunun zaki Mai zaki kobo daya

Probz:
In the SW, you mean? I don’t eat that trash.

And what does the S mean in SW.

No be rice be this?

Anything tuwo doesn't appeal to me. I was raised on eba and pounded yam. I later taught myself to eat fufu, amala and now semovita. Swallows pass swallows. My number one preferred is fufu — all day, every day. Nothing comes close.

Mariangeles:
As I imagined it would be.


Yeah. It was awesome.

I believe u... I hope U haven't finished everything U brought back sha, cos I'm coming to take my own

meobizy:
Anything tuwo doesn't appeal to me. I was raised on eba and pounded yam. I later taught myself to eat fufu, amala and now semovita. Swallows pass swallows. My number one preferred is fufu — all day, every day. Nothing comes close.

Lol same here... Raised on eBa and pounded yam but later discovered fufu while in the university and since then fufu became the loml 😂
All those semo, wheat, amala and wtv are just by the way side