Omo tuo
rice balls
Ghanaian soft rice balls shaped by pounding cooked rice, commonly served with groundnut or palm-nut soup.
About this dish
Ghanaian soft rice balls shaped by pounding cooked rice, commonly served with groundnut or palm-nut soup. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Ghanaian omo tuo rice balls
- 300 g white rice
- 900-1100 ml water
- 1/2 tsp salt
Serve
- 1 L prepared groundnut soup
- 1
Use 300 g white rice; 900-1100 ml water; 1/2 tsp salt. Cook rice with 900 ml water and salt at a gentle simmer, covered, until very soft, 25-35 minutes. Add more water if needed to soften grains fully. Use a heavy pan and quiet simmer; rice must mash easily, not remain separate fluffy grains.
- 2
Beat or mash the hot rice firmly with a wooden spoon until cohesive and mostly smooth. If watery, stir over low heat briefly to dry it. Scrape base while beating; mass should be cohesive with no pools of water.
- 3
Serve: 1 L prepared groundnut soup. With a wet bowl or scoop, shape into 8 balls and serve warm with groundnut soup. Cool until safe to touch and wet the scoop between equal portions; serve with prepared hot soup.
Note
Rice must be softer than ordinary steamed rice. These are shaped cooked-rice portions, not flour-wrapped dumplings.