Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada)
Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tuwon shinkafa (mashed rice) and groundnut soup (miyan gyada). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular 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):
  1. Make ready Tuwo
  2. Take Rice
  3. Prepare Water
  4. Prepare Groundnut Soup
  5. Take 1 Cup Blanched Vegetable
  6. Make ready 3/4 Cup Palm Oil
  7. Take 2 Tablespoons Ginger and Garlic Paste
  8. Get 1 1/8 Cups Boiled Pepper and Pumpkin mix
  9. Get Cube Seasoning
  10. Make ready to taste Salt
  11. Make ready 1 Cup Roasted Groundnut (Blended)
  12. Prepare 1 Tablespoon Locust Beans (Daddawa/Iru)
  13. Make ready Fried Beef as desired
  14. Take 1 1/2 Cup Beef Stock
  15. Make ready 1 medium Onion Bulb
Instructions to make Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada):
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. Add the beef stock, ginger/garlic paste, seasoning cube and salt to taste.
  7. 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.
  8. Allow to simmer for just a minute and take off the heat.

So that is going to wrap this up for this special food tuwon shinkafa (mashed rice) and groundnut soup (miyan gyada) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!