Tuwo Shikanfa is also known as Hausa fufu, it is made from rice and can be eaten with bean soup, known in Yoruba land as gbegiri. This food is enjoyed mostly in the Northern part of Nigeria but other people from different tribes also take this food.
Below is the method for cooking Tuwo Shinkafa:
Short/medium grain soft rice
Before you make the Tuwo, rinse the rice in cold water and put in a pot.
Pour just enough water to cover the rice and start cooking at medium heat.
When the first dose of water dries up, check the rice by mashing it between your fingers. If the rice grains have even a tiny resistance when you press them, then it needs to be cooked some more.
Reduce the heat to low, add a little bit more water and continue cooking till the water dries. Repeat the process till the rice is so soft that it melts when you press on it with spoon or spatula.
Mash the rice with a wooden spatula by moving the rice in small quantities from the far end of the pot to your side of the pot like you are mashing it.
Fold the mound of tuwo and repeat till all the rice grains have turned into a mass of tuwo, that is, when it is mashed fully.
Cover and leave it to steam for about 2 minutes.
Mix thoroughly and dish serving quantities onto a thin plastic film and wrap them up. This wrapping prevents the tuwo from drying up.
You can also serve them in smaller balls or eat with the native gbegiri soup.