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Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tuwon shinkafa (mashed rice) and groundnut soup (miyan gyada). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook tuwon shinkafa (mashed rice) and groundnut soup (miyan gyada) using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada):
- Take Tuwo
- Get Rice
- Make ready Water
- Take Groundnut Soup
- Make ready 1 Cup Blanched Vegetable
- Take 3/4 Cup Palm Oil
- Make ready 2 Tablespoons Ginger and Garlic Paste
- Make ready 1 1/8 Cups Boiled Pepper and Pumpkin mix
- Make ready Cube Seasoning
- Get to taste Salt
- Take 1 Cup Roasted Groundnut (Blended)
- Prepare 1 Tablespoon Locust Beans (Daddawa/Iru)
- Prepare Fried Beef as desired
- Get 1 1/2 Cup Beef Stock
- Make ready 1 medium Onion Bulb
Instructions to make Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada):
- For the tuwo/mashed rice: Place a pot of water on medium flame and bring to a boil. Wash the rice thoroughly making sure it's free from dirts. Add to the pot of boiling water and cook until soft and tender for easy mashing.
- The quantity of water needed depends on the quantity of rice and the nature of the rice (specie). it is recommended to use the one specifically for tuwo known as Shinkafar Tuwo in the Northern part of Nigeria
- Once the rice is tender. Allow the water to completely dry up before you mash using a wooden turn stick or spatula. Mould into desired shape and serve.
- For the Groundout Soup: Heat up a pot on medium flame, add palm oil. Allow for about 2 minutes, add diced onion and fry for about 3 minutes.
- Add the peppers/ pumpkin mix and fry until the oil appears at the top of the sauce. Make a slurry of the locusts beans in water if you are using the paste and add. If using the powdered one, you can add directly.
- Add the beef stock, ginger/garlic paste, seasoning cube and salt to taste.
- Cover and bring to a boil. Add the blended groundnut, stir and allow to cook for about 12 minutes. At this point you can adjust the thickness of the soup if it's too thick by adding a little water at a time until you achieve the desired consistency. Finally add the blanched vegetables (see my previous vegetable soup post to see how I blanch my vegetable) and the fried beef.
- Allow to simmer for just a minute and take off the heat.
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So that is going to wrap it up for this special food tuwon shinkafa (mashed rice) and groundnut soup (miyan gyada) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
