Cookbook:Omu Tuo (Ghanian Mashed Rice)

Omu tuo, a Ghanaian dish, distinguishes itself from other rice dishes through its unique preparation process. The rice is cooked until it reaches a soft consistency and is then pounded to form sticky balls, resembling ugali in appearance. Omu tuo pairs exceptionally well with various soups such as peanut stew, groundnut soup, or palm nut soup. While it originated among the Hausa people, its popularity has transcended borders, spreading to different regions within Ghana and even beyond.

Ingredients

 * 1 cup white long-grain rice
 * 1 pinch of salt
 * 1–2 tbsp butter
 * 2 cups water

Procedure

 * 1) If desired, rinse the rice well to eliminate excess starch. This step is optional as the starch contributes to the desired stickiness of the rice.
 * 2) Combine the rice, butter, and salt in a pot with water. Cook over low heat, allowing the rice to slowly simmer until all the water is absorbed and the rice reaches a soft texture.
 * 3) Using a wooden spoon, begin pounding the rice in the pot, alternating from one side to the other. Repeat this process until the rice transforms into a mushy consistency.
 * 4) Transfer the mashed rice to a moistened bowl and gently swirl it until a bowl shape is formed.
 * 5) Serve with peanut stew or any other soup of your preference

Notes, tips, and variations

 * It is essential to achieve the ideal balance of water and salt in the recipe.
 * If desired, add your preferred spices to elevate the overall flavor profile.