Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tuwon shinkafa miyar kuka. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Tuwon shinkafa miyar kuka is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Tuwon shinkafa miyar kuka is something which I have loved my entire life. They are nice and they look fantastic.
Tuwon shinkafa is a type of Nigerian and Niger dish from Niger and the northern part of Nigeria. It is a thick pudding prepared from a local rice or Maize or millet that is soft and sticky, and is usually served with different types of soups like Miyan kuka, Miyan kubewa, Miyan taushe. Great recipe for Tuwon shinkafa miyar alayyahu. It's my Momma's fav, so i made it for her today.
To get started with this recipe, we have to prepare a few components. You can have tuwon shinkafa miyar kuka using 11 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Tuwon shinkafa miyar kuka:
- Prepare 4 cups rice
- Prepare 12 pieces ram meat
- Take 10 mls palm oil
- Take Onion
- Take 4 pieces bonnet
- Take 6 seasoning cubes
- Take 1/2 teaspoon salt
- Take 3 medium size locust beans
- Get 1/4 grounded black pepper
- Take 1/4 grounded jinger
- Prepare Kukar miya (powder)
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Steps to make Tuwon shinkafa miyar kuka:
- Wash the rice and soak in water for an hour. Put water in pot and put on the fire, when it starts boiling add the soaked rice and let it cook, when it is done use your (muciya) wooden to stir it until you it is well moulded, reduce the flam and cover with the pot lid to let it steam, after 7-10minutes bring down the pot and stir again, now you mould it to the desired shape and save.
- Wash the ram meat, chop your bonnet and onion put them together in a pot, add palm oil, black pepper and jinger, fry for some times and add some water to the ingredients, now pound your locust beans and add to the pot, add you seasoning cubes and salt, cover the pot and let it cook.
- Use (bulogari) whisker and add small at a time powder of kukar miya and whisk untill you have gotten the desired thickness, but before you whisk you remove the meat from the stock and keep aside, after the soup is thicken you return the meat and let it cook for 3-5minutes. Ready for serving.
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