Tuwo shinkafa (soft rice swallow)

Step 1: Rinse 14 oz short-grain rice in a sieve under cold running water for 1 minute, rubbing with your fingers, until the water runs only slightly cloudy.

Step 2: Bring 5 cups water to the boil in a heavy pot. Add the rice and ¼ tsp salt, stir once, then lower to a gentle simmer and cover.

Step 3: Cook for 20–25 minutes, stirring every 5 minutes and scraping the bottom, until the water is absorbed and the grains have burst and look swollen and shaggy. If it dries out before the grains are very soft, add 100 ml boiling water. The usual mistake is parboiled or long-grain rice: it stays separate and never turns into tuwo.

Step 4: Take the pot off the heat. Using a sturdy wooden spoon, mash and beat the rice against the side of the pot for 2–3 minutes, until most grains have broken down and it pulls together into one sticky mass.

Step 5: Sprinkle 3 tbsp water over the top, cover tightly and return to the lowest heat for 5 minutes, so the steam softens any firm grains.

Step 6: Beat again for 1 minute until smooth. Scoop a portion into a wet bowl or cup, swirl it to round it, and turn it out onto a plate or plastic wrap. Repeat to make 4 balls and serve warm, covered, with soup.