Rice Grits (dambun shinkafa) 

Tired of eating rice, this is another way of enjoying it with so many healthy ingredients together. 


3cups of rice

Handful picked and washed moringa leafs or spinach

Handful chopped spring onions 

4 stock cubes 

Salt to taste 

1/2 cup vegetable oil 

1 big onion (diced) 

1 1/2 cup of water 

2 spoons raw ground kitchen groundnuts 

5 red bell peppers 


-firstly ground the rice into coarsely grits using a dry mill. 

-divide the onion into 2 dice half of it. 

-roughly blend the red bell peppers with the other half of the onion. 

-heat the vegetable oil with onions and set aside. 

-now wash the rice grits and drain/strain in a colander. 

NB:i used a rice cooker because it’s has a good steaming capacity, smells, taste, and stress free (but if you do not have a rice cooker simply place little water in a pot, insert a cover lid into the pot in such a way that the water is not visible and will not touch the rice grits while cooking. 

-if you are using a rice cooker set it and pour the 1 1/2 cup of water and pre heat while it’s preheating. 

-mix the rice grits, red bell pepper paste, salt, stock cubes and kitchen groundnuts in a medium size bowl, mix properly with your hands. 

-now pour the mixture into the rice Cooker cover and allow to steam. 

-when it’s halfway steamed add moringa leafs, diced onions and spring onions. 

-keep steaming and if it doesn’t feel soft add more water until you get a soft and tender rice grits. 

-it took me 40 mins to get a soft grits. 

-Garnish with moringa leaf. 

-Serve with the fried oil, peppered chicken or kuli kuli. 


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