Otong soup with Tuo shincafa(rice tuwo)
This is my marriage of the south and the north, a celebration of the cultural diversity of great Nigeria.
2 cups chopped ugu leaves (substitute spinach)
2 cups chopped okra
2 cubes maggi
¼ cup palm oil
¼ cup uziza leaves (optional)
dried blended crayfish (1/4 cup)
salt to taste
½ tspn dried chilli
Meat ( Ponmo, shaki, beef) (pre-cooked)
*in this recipe I used turkey + shrimp*
In a medium pot, add in 3 cups of water. Set the water on medium heat
In a mortal, pound half of the chopped okra (you can also use a blender)
Once the water starts to boil, add in the crayfish, maggi, pepper and salt. Simmer for 3 minutes
Add in the precooked meat
Add in the okra (pounded and chopped), stir.
Add in the ugu(spinach) and the uziza
Simmer for 10mins.
Add in the palm oil, simmer for another 10 mins.
1 cup dried rice
A pinch of salt
In a blender or dry mill, blend the rice until fine
Place a pot on low heat, add in 2 cups of water, add in the grounded rice.
Turn the rice consistently until it starts to thicken
Continue to turn the rice until it becomes solid
Add In 3 Tspns water and the salt
cover and Cook on low heat for 6mins
Stir one more time
Serve with your choice of soup
*Tuwo Chincafa can also be made directly from cooking rice, the process takes about 50mins longer*
"I welcome your comments, expertise and variations "