In Northern Nigeria, bottom pot is "kanzo" meaning under or bottom. After making tuwo, a mat of mushed rice is obtained at the bottom of the pot which is left to cook till it forms a dry crust called Kanzo. This crust is removed and dried properly to remove moisture and stored in a clean dry place till ready for use. It is rehydrated and enjoyed with ground kuli kuli ( groundnut cake), vegetables and spices. I went a step further to add stir fry chicken pieces to mine for extra flavour😉. I felt nostalgic while making this recipe cos I haven't had it for more than a decade. I enjoyed eating it with my sister 😋, I am definitely doing this again.