Ghanaian Omo Tuo (Rice Balls)

About This Recipe

Omo tuo are Ghana's version of a dumpling — short-grain rice cooked until very soft, then stirred vigorously until it becomes a thick, sticky mass that can be molded into smooth balls. They replace fufu in many regions of Ghana, particularly in the North, and are served with the same soups: groundnut soup, palm nut soup, or light soup. Less labor-intensive than pounded fufu, they're equally nourishing.

Ingredients

Serves 4

• 3 cupsshort-grain white rice
• 6 cupswater
• 1 tspsalt
• 2 cupsgroundnut (peanut) soup to serve

Instructions

1. 1

   Cook the rice

   Cook rice with water and salt in a heavy pot over medium heat. Once water is absorbed, add a little more water. Continue cooking and stirring until rice is completely soft and overcooked — it should be very thick and sticky.

2. 2

   Stir vigorously

   Using a wooden spoon or heavy paddle, stir the rice vigorously in the pot over low heat for 5 minutes until it becomes a thick, cohesive paste.

3. 3

   Shape into balls

   Wet your hands and a small bowl. Scoop portions of the hot rice paste and roll into smooth balls about the size of a tennis ball. Place in a bowl.

4. 4

   Serve with soup

   Serve omo tuo in individual bowls with generous groundnut soup or palm nut soup poured around them.

Variations

• •

  Serve with egusi soup

• •

  Make smaller balls for a party version

• •

  Add a little cassava flour for extra stickiness

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Shape fresh each time. Cooked rice paste keeps refrigerated for 2 days; reshape when warm.

Frequently Asked Questions