Step-by-Step Guide to Make Perfect Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) Cooking Basics for Newbies

Hey everyone, I hope you’re having an incredible 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. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this 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 cook it.

The ingredients needed to make Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada):

1. Prepare Tuwo
2. Get Rice
3. Take Water
4. Prepare Groundnut Soup
5. Take 1 Cup Blanched Vegetable
6. Take 3/4 Cup Palm Oil
7. Take 2 Tablespoons Ginger and Garlic Paste
8. Take 1 1/8 Cups Boiled Pepper and Pumpkin mix
9. Take Cube Seasoning
10. Prepare 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. Make ready 1 1/2 Cup Beef Stock
15. Make ready 1 medium Onion Bulb

Steps 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.

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