Tuwo Shinkafa

Preparation

1. Rinse the rice thoroughly 2–3 times under cold water until it runs clear. Drain well. Use only non-parboiled short-grain rice such as arborio, sushi rice, Egyptian rice, or local Nigerian 'tuwo rice.' Parboiled or long-grain rice will not form the correct sticky, moldable dough.
2. Place the rinsed rice in a large, wide pot. Add the 1200ml of water — the water level should be well above the rice. Bring to a boil over medium heat. Do not cover tightly; allow steam to escape so the rice does not boil over.
3. Reduce to a simmer and cook, stirring every few minutes and checking the water level. Add more water in small amounts as needed to prevent sticking. Cook until the rice is completely soft, almost porridge-like, with a small amount of water still in the pot. Press a grain between your fingers — it should mash completely with no resistance. This typically takes 20–25 minutes.
4. Reduce heat to the lowest setting. Using a sturdy wooden spoon (or the traditional Hausa 'muciya' — a wooden paddle), begin mashing the rice vigorously against the sides and bottom of the pot. Fold the rice onto itself, press, fold again — repeat continuously for 8–10 minutes until all individual grains have broken down into one cohesive, smooth, stretchy, dough-like mass.
5. The tuwo is ready when it forms a single uniform ball, pulls cleanly away from the pot sides, has a sticky, slightly glossy surface, and holds a shape when scooped. Wet your hands or a small bowl with water. Shape portions into smooth balls by rolling between wet palms, or press into a wet bowl and invert onto a serving plate. Serve immediately.