Omu Tuo (Ghanaian Mashed Rice)
Omu tuo is a Ghanaian rice dish that is cooked soft and then pounded into sticky, rounded balls, much like ugali in look. It began with the Hausa people and has since spread across Ghana and beyond. The method is simple, just long-grain rice, butter and salt, and the unrinsed starch does the work of binding. Serve it beside peanut stew, groundnut soup or palm nut soup to soak up the broth.
Instructions
If you like, rinse the rice well to wash off the surface starch. You can skip this step, since the starch helps the finished rice hold together.
Put the rice, butter, salt and water in a pot and set it over low heat. Let it simmer slowly until the water is fully absorbed and the rice is very soft.
Using a wooden spoon, pound the rice in the pot, working from one side to the other. Keep going until the grains break down into a thick, mushy mass.
Tip the mashed rice into a moistened bowl and swirl it gently until it settles into a smooth, rounded shape.
Serve it hot with peanut stew or another soup of your choice.
Make it personal.
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