This simple recipe is an all-inclusive guide how to use rice flour and cassava flour to make an easy swallow known as rice poundo.

Rice Poundo is a Nigerian swallow made with rice. It bears a resemblance with tuwo shinkafa but rice poundo and tuwo shinkafa are different.

The similarity between these two types of Nigerian swallow is in the use of rice or rice flour.

The difference between rice poundo and tuwo shinkafa is in the texture of the finished product.

Tuwo shinkafa is not as elastic and stretchy as rice poundo especially when it is cold.

The unique reason who rice poundo is stretchy with almost a ‘fufu’ kind of texture even when it is cold is the addition of lafun.

Lafun

Lafun is a popular Yoruba food made with processed dried cassava which are grinded into powder form before cooking.

After cooking, lafun is quite stretchy and it can be enjoyed with your choice of soup.

I should let you know that another name for lafun is white amala.

Learn how To Make White Amala – Lafun.

For this recipe, you do not need a lot of lafun to mix with rice flour to get the desire result.

A detailed measurement of this mixture is that , You only need half a cup of lafun for every two (2) cups of rice flour.

Ingredients for rice poundo

• 2 cups rice flour
• 1/2 cup cassava flour – Lafun
• 4 cups water

How to make rice poundo

• Get a clean bowl
• Add 2 cups of rice flour and 1/2 cup of lafun into the bowl
• Mix it thoroughly
• Add few tablespoons of the flour mixture into a small bowl
• Mix the small batch of flour with water till it becomes a smooth runny paste.
• Place a clean pot on your cooker set to high heat
• Add 3 cups of water and allow it boil
• Reduce the cooker heat to low heat when the water starts to boil
• Pour the rice flour paste into the boiling water while mixing immediately with a wooden spatula popularly known as omorogun or turning stick in Nigeria.
• Continue mixing for about 1-2 minutes even when the paste has been exhausted.
• Begin to add the remaining flour into the paste while mixing immediately
• Do this until you achieve the thickness you prefer
• Then add a little more flour and mix well for extra thickness.
• Scrap the rice poundo on the omorogun back into the pot
• Also scrap down the sides of the pot to avoid waste.
• Add about 1/4 cup of water
• Cover the pot and cook on medium heat for 2-3minutes
• After 3 minutes mix the rice poundo well to achieve a fluffy texture.

Rice poundo is ready to be enjoyed with the soup of your choice.

In my case, I enjoyed this meal with delicious Egusi And Okro Soup

I have made the video of this recipe accessible via my YouTube channel. Come along to my YouTube channel by simply clicking on the Video icon below and you will be redirected to my channel in less than one minute.

I hope you will be daring enough to try this dazzling recipe.

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