Enjoy the best of both worlds with Tuwo and Gbegiri

The weekend just got more interesting with this tasty delight

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Its that time of the day when we sizzle your taste buds and usher you into the weekend mode.

In searching for a recipe for today, a colleague graciously offered to share a personal recipe of hers...tuwo and gbegiri - a meal which traverses two cultures; Yoruba and Hausa.

So in true TGIF style, we urge you to whip out your notepads and get a few pointers as we take you on a journey across tribes.

Bon apetit!

Ingredients

  • Tuwo Rice (also known as Tuwo shinkafa)
  • Beans
  • Tomato(optional)
  • Onions(optional)
  • Pepper
  • Palm Oil
  • Salt
  • Seasoning Cube
  • Cray Fish
  • Fish/Assorted Meat
  • Water

Preparation (Gbegiri)

-  Wash and peel your beans

-  Wash and boil the meat of your choice until it is well-cooked. Season with seasoning cube, curry, onions and any other seasoning of your choice.

-  Boil the beans with plenty of water until its very soft for about an hour; keep topping with water to ensure that the beans comes out very soft.

-  Bring down the beans and either mash till very smooth or blend. To ensure that you get a very smooth paste with no residue, sieve out the chaff.

-  Blend your pepper, tomato and onions together

-  Heat palm oil with blended pepper, tomato and onions

-  Put the mashed/blended beans back on the fire and add the heated palm oil sauce to it

-  Add seasoning cube, salt, smoked fish, already boiled meat and cray fish. Cook until the mixture changes to a yellowish colour.

-  Turn off the heat

Tuwo Preparation

-  Wash and boil rice, do not add salt

-  Keep adding water intermittently till the rice is softer than the regular rice that is eaten with stew

-  When the rice is boiled, mash and turn with a turning stick in the same manner as you would make eba

-  When it is well-mashed, put back on the fire and cook for about two minutes

-  Turn off the heat

-  Serve with gbegiri

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