Easy Serving Recipe Tuwon Shinkafa Mashed Rice and Groundnut Soup Miyan Gyada Yummy

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15 ingredients, 9 steps, cooking Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada)

Good Morning my mother, at this time you get cook recipe Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) with 15 ingredients and 9 steps. Below this is how to prepare, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 15 ingredients and 9 stages of easy cooking Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada).

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

1. It’s : Tuwo.
2. Prepare : Rice.
3. You need : Water.
4. You need : Groundnut Soup.
5. Prepare 1 Cup : Blanched Vegetable.
6. Prepare 3/4 Cup : Palm Oil.
7. You need 2 Tablespoons : Ginger and Garlic Paste.
8. You need 1 1/8 Cups : Boiled Pepper and Pumpkin mix.
9. You need Cube : Seasoning.
10. You need to taste : Salt.
11. You need 1 Cup : Roasted Groundnut (Blended).
12. It’s 1 Tablespoon : Locust Beans (Daddawa/Iru).
13. Prepare : Fried Beef as desired.
14. It’s 1 1/2 Cup : Beef Stock.
15. Prepare 1 : medium Onion Bulb.

If all main ingredients Tuwon Shinkafa (Mashed Rice) and Groundnut Soup (Miyan Gyada) it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking 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.
   
9. 
   
10. Finish and Enjoy.

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