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.
Course: Side Dish
Cuisine: African, Ghanaian, Vegan, Vegetarian
Servings: 4 people
Author: Freda Muyambo
- 2 cups rice long grain white rice, jasmine
- 3 cups water
- 1 teaspoon salt
- 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.