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Loading...A Northern Nigerian staple made by cooking short-grain rice into a soft, smooth, stretchy dough that's pinched off and dipped into a richly spiced stew. Traditionally stirred vigorously with a wooden spatula for that signature elastic bite, this naturally gluten-free rice dish is the perfect partner to a smoky tomato and pumpkin-leaf sauce.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 525 kcalCalories
- 16 gFat
- 6 gSaturated Fat
- 68 gCarbs
- 4 gFiber
- 5 gSugar
- 24 gProtein
- 720 mgSodium
- 680 mgPotassium
- 80 mgCalcium
- 5 mgIron
- 55 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the rice swallow dough
- 3 cups short-grain or medium-grain white rice
- 6 cups water
- 1 teaspoon salt
For the spiced beef stew base
- 1 lb boneless beef, cut into 1-inch cubes
- 2 tablespoons palm oil
- 1 large onion, finely chopped
- 2 teaspoons grated ginger
- 2 teaspoons grated garlic
- 3 medium tomatoes, blended
- 2 red bell peppers, blended
- 1 Scotch bonnet pepper, blended (optional)
For finishing the stew
- 2 cups fresh pumpkin leaves, shredded (or spinach)
- 1 teaspoon dried locust beans (dawadawa), crushed
- Salt to taste
- 2 Maggi or Knorr seasoning cubes
- 1/2 cup water, as needed
Directions
- Rinse the rice in cool water 2 to 3 times until the water runs clear, then soak in fresh water for 10 minutes and drain.
- Combine the drained rice, 6 cups of water, and 1 teaspoon of salt in a heavy pot. Bring to a boil over high heat, then reduce to medium and cook, stirring occasionally, for 20 to 25 minutes until the rice is very soft and most of the water has been absorbed.
- Reduce the heat to low and stir vigorously with a sturdy wooden spatula, mashing and folding the rice in a continuous circular motion for 8 to 10 minutes until a smooth, stretchy dough forms that pulls cleanly away from the sides of the pot.
- Wet your hands, pinch off portions of the warm dough, and roll into smooth balls about the size of a tennis ball. Keep covered with a clean, damp cloth until ready to serve.
- Meanwhile, season the beef with half the ginger, garlic, one seasoning cube, and a pinch of salt. Add 1 1/2 cups water, cover, and simmer for 18 to 20 minutes until the beef is tender.
- Heat the palm oil in a separate pot over medium heat and sauté the chopped onion for 4 minutes until soft and translucent, then add the remaining ginger and garlic and cook 1 minute more.
- Pour in the blended tomatoes, bell peppers, Scotch bonnet, and crushed locust beans. Simmer uncovered for 12 to 15 minutes, stirring often, until the oil rises to the surface and the sauce thickens.
- Add the par-cooked beef along with its broth to the pepper base, stir well, and cook 6 more minutes. Fold in the shredded pumpkin leaves, the second seasoning cube, and a splash of water if needed; simmer 3 minutes and adjust the salt.
- To serve, place a warm rice dough ball in a shallow bowl, make a small well with the back of a spoon, and ladle the hot stew generously over and around it. Pinch off pieces with your right hand and dip into the sauce.
Cook’s Notes
- Use short-grain or medium-grain white rice for the stretchiest texture; long-grain varieties will not bind as smoothly and will yield a grainy dough.
- The continuous mashing and folding step is essential; a heavy wooden spatula (called a mazaria in Hausa) works best to develop the elastic, stretchy consistency that defines this dish.
- Serve the rice swallow while warm, as it firms up significantly as it cools and loses its signature pull.
- Substitute spinach, collard greens, or sweet potato leaves if fresh pumpkin leaves (ugu) are unavailable in your area.
- Traditionally eaten with the right hand only; in Hausa culture, the left hand is reserved for other tasks and is considered improper for sharing food.
