Grind rice into coarsely grits using dry mill.Sieve and remove powder from rice grits.wash and drain in a colander.

Place rice in a colander and cover with hard leather close the lid.Add water in a pot and set on fire,be careful when placing the colander in the pot to ensure that it doesn't touch the water, so you don't loose the nutrients.

Roughly blend bonnet,wash and chop vegetables minus spring,red onions,and sweet pepper,mix all ingredients in a bowl and roughly fry with veg oil to retain the nutrients.

Stir rice grits time to time so that it's cook well.Keep an eye on the water level in the pot so that it may not boil all.

Half cook rice grits and remove on fire,in a bowl use your hands and mix properly those vegetables with rice grits,add seasonings, maggi,salt,thyme,curry and garlic.

Put back the mixture to colander,and put on fire to steam again for like 5mins to get roughly soft rice grits, then add spring,sliced onions and sweet pepper and put it off fire.Your dambun shinkafa is ready to serve