Omo tuo is a Ghanaian side dish originating from the Hausa people, made by cooking very soft rice, then pounding or rolling the rice into sticky balls.
African, Ghanaian, Vegan, Vegetarian
Servings: 4 people
long grain white rice, jasmine
Rinse the rice to remove excess starch. This is optional as the starch encourages the stickiness of the rice.
Place the rice, salt and water in a pot and bring to a boil.
Turn the heat down to medium and allow the rice to steam in the pot, until most of the water is absorbed.
Using a sturdy wooden spoon, pound the rice using a mash and fold method. Bring the rice toward the side of the pot, then turn over. Repeat until the rice is mushy and glutinous.
To serve, scoop the desired amount into a wet bowl and swirl around until balls are formed.
Omu tuo may be served with any type of soup but is it traditional to serve it on a Sunday with peanut soup stew or palm nut soup.