Tuwon shinkafa with miyan kuka (Baobab) #Abuja

Name: Tuwon shinkafa with miyan kuka (Baobab) #Abuja
Total time: 4800 s
Yield: 2(people)
Cuisine: Nigerian
Ingredients: 2 tins soaked rice; 2 Tablespoon powdered kuka/ Baobab; 4 tattasai; 5 Atarugu; 2 spoon ground crayfish; 1 tin meat stock; 2 Maggi star; 1/2 tsp powdered ginger; 1/4 Tsp powdered cloves; 1 tbsp Powdered daddawa(locust beans); 2 cooking spoon of palm oil; 1 medium onion

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Ingredients

1hr 20 Min’s

2(people)

2 tinssoaked rice
2 Tablespoonpowdered kuka/ Baobab
4tattasai
5Atarugu
2 spoonground crayfish
1 tinmeat stock
2Maggi star
1/2 tsppowdered ginger
1/4 Tsppowdered cloves
1 tbspPowdered daddawa(locust beans)
2cooking spoon of palm oil
1medium onion

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Steps

1hr 20 Min’s

1

Soak rice for atleast an hour or more to shorten / speed up time of cooking d rice. Wash d rice well and keep aside. Pot a pot of water on fire and when it starts to boil, add the already washed rice make sure d water covers the rice and allow to cook on low heat. When rice is cooked and water has dried up and rice s doubled use a turning stick (mucciya) to b stiring it until u get a pudding out of it. Leave on fire to thicken then put in nylon or shape as desired
2

Fry oil on low heat, add blended onion, tattasai and tarugu fry for 3 mins. Add mear stock then daddawa, crayfish, powdered cloves n ginger. Add Maggi to taste after like 15 mins add ur powdered kuka keep stirring with whisker or maburgi to keep it away from forming balls./lumps. U will notice d soup has thicken add ur meat and allow to simmer for 5 mins then it’s ready