Tuwo Shinkafa with Miyan Kuka

⏱ 75 min · Serves 4

A deeply comforting Nigerian classic from the north, Tuwo Shinkafa is a smooth, sticky rice pudding paired with Miyan Kuka — a silky, earthy baobab leaf soup enriched with dried fish, beef, and a warming blend of spices. Soul-satisfying and nourishing, this dish is the definition of home cooking at its finest.

Per serving: 520 kcal · 34.0g protein · 58.0g carbs · 16.0g fat

Ingredients

• 400g short-grain or soft rice (parboiled or ofada rice works well)
• 1.2 litres water (for the tuwo)
• For the Miyan Kuka:
• 500g beef (stewing cuts, cubed)
• 100g smoked or dried catfish, deboned and flaked
• 3 tablespoons baobab leaf powder (kuka)
• 1 medium onion, finely chopped
• 2 stock cubes (Maggi or similar)
• 1 teaspoon ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 3 tablespoons palm oil
• 800ml beef stock or water
• Salt to taste
• 1 handful fresh or dried uziza leaves (optional, for garnish)

Method

1. Rinse the rice thoroughly, then place in a large pot with 1.2 litres of water. Bring to a boil over medium-high heat, cover and cook until very soft, about 25–30 minutes, stirring occasionally.
2. Once the rice is very soft and porridge-like, use a wooden spoon or potato masher to vigorously stir and mash until completely smooth and stretchy with no visible grains. Reduce heat to low, cover and keep warm — this is your Tuwo Shinkafa.
3. Meanwhile, season the beef with salt, one stock cube, and half the chopped onion. Place in a pot with 200ml water and cook over medium heat for 20 minutes until the beef is tender and the stock is reduced.
4. Add the palm oil to the beef pot and fry briefly for 2 minutes, then add the remaining onion and stir for another minute.
5. Pour in the beef stock (or water), add the dried fish, ground crayfish, pepper, ginger, cloves, and remaining stock cube. Stir well and bring to a simmer.
6. Gradually whisk in the baobab leaf (kuka) powder, adding it a tablespoon at a time and stirring continuously to avoid lumps. The soup will thicken and turn a distinctive olive-green colour.
7. Simmer the soup on low heat for 10–15 minutes, stirring frequently, until it reaches a smooth, slightly thick consistency. Taste and adjust seasoning with salt and pepper. Add uziza leaves if using.
8. To serve, wet your hands and shape portions of Tuwo Shinkafa into smooth balls or use a bowl lined with cling film. Serve alongside a generous bowl of hot Miyan Kuka.