Tuwo Shinkafa (Rice Flour Porridge) is a traditional Nigerian recipe for a classic accompaniment of rice flour cooked to a thick, almost solid, mass in water and which is used in place of the more traditional cassava flour fufu. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Rice Flour Porridge (Tuwo Shinkafa).
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This is a classic thick rice flour porridge that comes from the Hausa peoples of Nigeria. It's cooked in the same way as classic West African fufu and is typically served with West African soups.
Ingredients:
500g rice flour
1l water
salt and black pepper, to taste
Method:
Place the water in a large heavy pot and add the rice flour, stirring continually as you add the flour to remove any lumps. Season lightly, bring to a slow boil, then reduce the heat to medium and cook, stirring with a wooden spoon for about 15 to 20 minutes or until the FuFu has heated through and begins to thicken.
Continue cooking until the mixture forms a thick mass and begins to come away from the sides of the pan. Remove from the heat at this point and, using wet hands, shape into serving-sized balls (about the size of a large grapefruit).
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