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Gbegiri and Tuwo Shinkafa is an African food that most Africa people miss when they travel out of their country. Tuwo Shinkafa is easy to prepare and it does not demand more much energy. By the way, Shinkafa means rice in the Hausa language. Tuwo Shinkafa is a mix of Hausa and Yoruba African foods.

Gbegiri and Tuwo Shinkafa  1

Ingredients

For Tuwo Shinkafa

Rice (short or medium, Tolly boy easy cook long grain rice)

Water

For Gbegiri

2 cups of beans/beans-peeled beans

2 tablespoons palm oil

2 teaspoons dried chilies

Dried smoked fish

Meat

½ medium onions

Seasoning (Jumbo Chicken Stock Powder)

Pepper

Salt (to tastes)

Gbegiri and Tuwo Shinkafa is an African food that most Africa people miss when they travel out of their country. Tuwo Shinkafa is easy to prepare and it does not demand more much energy. By the way, Shinkafa means rice in the Hausa language. Tuwo Shinkafa is a mix of Hausa and Yoruba African foods.

Ingredients

For Tuwo Shinkafa

Rice (short or medium, Tolly boy easy cook long grain rice)

Water

For Gbegiri

2 cups of beans/beans-peeled beans

2 tablespoons palm oil

2 teaspoons dried chilies

Dried smoked fish

Meat

½ medium onions

Seasoning (Jumbo Chicken Stock Powder)

Pepper

Salt (to tastes)

Before Cooking

Pour the rice in a big bowl, rinse well with cold water, and pour in a sizeable pot. Provide enough water (enough quantity to cook the rice until very soft and sticky).

Soak the beans in hot water (to make it easier) and peel out the coats or get the beans-peeled beans (already soaked, washed, and blended). Cut, wash and boil the meat, add the necessary seasoning. Slice the half-medium onion in a plate.

Put the sizeable pot of rice, which contain enough water (the water level should be above the rice level), place on the gas cooker and start the cooking at medium heat. Cook until the water dries up, open, and check the rice by mashing the rice between your fingers. If the rice grains have even a bit resistance when pressed, then the rice needs to be cooked more.

Add a little water to the rice. Reduce the heat and continue cooking until the water dries. Repeat the same process by checking the rice, until the rice is very soft that the rice melts when you press the rice.

Mash the rice with a thick wooden spatula by moving the rice in small quantities from side to side. Fold the mound of tuwo, repeat until all the rice grains have turned into a mass of tuwo or all is mashed together. Cover and leave for 2-3minutes to steam. Mix thoroughly and dish onto a thin plastic film, wrap them up (in order to prevent the tuwo from drying up). Please note, don’t add salt to the rice if you want to make Tuwo Shinkafa.

For Gbegiri

Pour the blended beans in a cooking pot and boil for 3-4 minutes, but if you just peeled, the beans and the beans is completely clean. Pour in a pot, add the sliced onion and boil for one hour until the beans is completely soft and practically melts that when you mash it with your fingers, blend the beans, and continue cooking. Then, add the smoked fish, pepper, crayfish, chilies and Palmoil, leave for 2 minutes. Add the cooked meats, seasoning, and salt to taste. Cover the pot and cook for 5minutes, until the palm oil blends with the ingredients, this is when the oil changes from red to yellow.

Stir from time to time so that the Gbegiri doesn’t burn. Tuwo Shinkafa and Gbegiri, is a popular African food, and you just made a trip to motherland right there in your kitchen. Sit and enjoy your meal.

Pour the rice in a big bowl, rinse well with cold water, and pour in a sizeable pot. Provide enough water (enough quantity to cook the rice until very soft and sticky).

Soak the beans in hot water (to make it easier) and peel out the coats or get the beans-peeled beans (already soaked, washed, and blended). Cut, wash and boil the meat, add the necessary seasoning. Slice the half-medium onion in a plate.

Cooking Steps

Put the sizeable pot of rice, which contain enough water (the water level should be above the rice level), place on the gas cooker and start the cooking at medium heat. Cook until the water dries up, open, and check the rice by mashing the rice between your fingers. If the rice grains have even a bit resistance when pressed, then the rice needs to be cooked more.

Add a little water to the rice. Reduce the heat and continue cooking until the water dries. Repeat the same process by checking the rice, until the rice is very soft that the rice melts when you press the rice.

Mash the rice with a thick wooden spatula by moving the rice in small quantities from side to side. Fold the mound of tuwo, repeat until all the rice grains have turned into a mass of tuwo or all is mashed together. Cover and leave for 2-3minutes to steam. Mix thoroughly and dish onto a thin plastic film, wrap them up (in order to prevent the tuwo from drying up). Please note, don’t add salt to the rice if you want to make Tuwo Shinkafa.

For Gbegiri-

Pour the blended beans in a cooking pot and boil for 3-4 minutes, but if you just peeled, the beans and the beans is completely clean. Pour in a pot, add the sliced onion and boil for one hour until the beans is completely soft and practically melts that when you mash it with your fingers, blend the beans, and continue cooking. Then, add the smoked fish, pepper, crayfish, chilies and Palmoil, leave for 2 minutes. Add the cooked meats, seasoning, and salt to taste. Cover the pot and cook for 5minutes, until the palm oil blends with the ingredients, this is when the oil changes from red to yellow.

Stir from time to time so that the Gbegiri doesn’t burn. Tuwo Shinkafa and Gbegiri, is a popular African food, and you just made a trip to motherland right there in your kitchen. Sit and enjoy your meal.

 

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