👨‍🍳 Instrucțiuni

1. 1

   For the Omo Tuo: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch.

   💡 Sfaturi Profesioniste: Using short or medium-grain rice will yield stickier results.
2. 2

   In a heavy-bottomed pot, combine the rinsed rice, 5 cups of water, and salt. Bring to a boil.

   💡 Sfaturi Profesioniste: Ensure the pot is heavy to prevent burning.
3. 3

   Reduce heat to low, cover, and cook for about 20-25 minutes, or until the rice is very soft and mushy, and most of the water is absorbed.

   💡 Sfaturi Profesioniste: Stir occasionally to prevent the bottom from sticking or burning.
4. 4

   Once cooked, remove from heat. Using a sturdy wooden spoon or a masher, mash and knead the rice against the side of the pot until it forms a sticky, cohesive mass.

   💡 Sfaturi Profesioniste: Wet your hands or spoon with water to prevent sticking while mashing.
5. 5

   Wet your hands with water and scoop portions of the mashed rice. Roll them into small, round balls (Omo Tuo). Set aside.

   💡 Sfaturi Profesioniste: Keep a bowl of water nearby to re-wet your hands as needed.
6. 6

   For the Groundnut Soup: Blend fresh tomatoes, 1 onion, scotch bonnet pepper, garlic, and ginger until smooth.

   💡 Sfaturi Profesioniste: Remove seeds from scotch bonnet if you prefer less heat.
7. 7

   Heat vegetable oil in a separate pot over medium heat. Add the blended tomato mixture and tomato paste. Cook for about 10 minutes, stirring occasionally, until the oil starts to separate.

   💡 Sfaturi Profesioniste: This step helps to deepen the flavor of the tomato base.
8. 8

   Stir in the groundnut paste and crumbled stock cube. Add 2 cups of water and mix well until the groundnut paste is fully incorporated and the soup is smooth.

   💡 Sfaturi Profesioniste: Ensure there are no lumps of groundnut paste.
9. 9

   Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, until the oil rises to the surface and the soup has thickened.

   💡 Sfaturi Profesioniste: The longer it simmers, the richer the flavor and the more the oil will separate.
10. 10

    Taste and adjust seasoning if necessary. If the soup is too thick, add a little more water.

    💡 Sfaturi Profesioniste: Some prefer to add a bit of smoked fish or meat to the soup for added flavor.
11. 11

    Serve the Omo Tuo rice balls hot with the groundnut soup. Garnish with sliced onions if desired.