Note to self: I’ve made tuwo before but this is a different way to make tuwo that Zainab (my sister in law) taught me. She used farina (which I found out through my snapchat followers that it’s actually called sooji in urdu! Though we use it for a dessert called halwa) Farina is like a wheat flour almost like the consistency of cream of wheat and can be used in a variety of ways (both savory and sweet).
In this case we are using it to make tuwo, sort of like a rice ball. It’s a way easier process to make this than tuwo shinkafa and it’s usually eaten with miyan kubewa (dried okra soup) or miyan kuka (baobab leaf soup). Now this is my first time making this and I’m so glad Moudi’s sister came to teach me how to make authentic Nigerian Hausa food. #ForverGrateful Now I can make Moudi food from home whenever he feels homesick or feels like eating food from his country. 🙂
Oh! Another thing! There is this tool they use to make the tuwo. It’s called a muciya, sort of like a wooden pounding stick to bring together the tuwo and mash it up into a smooth consistency.
Maryam (Moudi’s sister) was kind enough to bring it for me all the way from Nigeria!
- 4 cups water
- 1⅓ cup Farina (Also known as sooji in urdu)
- Bring 4 cups of water to a simmer/boil in a large pot.
- Slowly add 1⅓ cup farina and as you pour use the muciya to stir and combine.
- Mix for 2-3 minutes.
- Cover and let it sit on medium heat for 5-10 minutes.
- Use the muciya to stir and combine and then form into balls by using a saran wrap.
- Eat with miyan kubewa or miyan kuka.
Serving size: makes ~4-6 balls