Tuwo shinkafa with miyan kubewa and lean beef

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 350 g rice, for the tuwo
• 1 l water
• 450 g lean beef, trimmed and cubed
• 350 g okra (kubewa), washed and grated
• 3 medium tomatoes, washed and blended
• 1 medium onion, peeled and chopped
• 1 tbsp ground crayfish, optional
• 2 tbsp palm oil
• 150 g spinach or ugu, washed and shredded
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the beef with half the onion for 35–40 minutes until tender and cooked right through. Keep the stock.
2. 2Step 2. Cook the rice in plenty of water until very soft, then mash and stir vigorously to the smooth, firm tuwo texture. Shape into portions.
3. 3Step 3. Heat the palm oil, cook the remaining onion for 3 minutes, add the blended tomato and cook for 8 minutes.
4. 4Step 4. Add the beef, stock and crayfish if using, then stir in the grated okra and simmer for 8 minutes.
5. 5Step 5. Add the washed greens and cook for 3 minutes, then season lightly.
6. 6Step 6. Serve the soup with the tuwo shinkafa.

Allergens for your selection

• Contains: Crustaceans

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.