Ghanaian rice balls made by cooking rice with extra water, mashing it smooth, and shaping it for soups and stews.
8 min prep 32 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice in plenty of water until the water runs clear, then drain.
Put the rice, 5 cups water, and salt in a heavy-based pot.
When the mixture boils, reduce the heat and cook the rice for 25 minutes until very soft.
Remove the pot from the heat and let the rice rest, covered, for 6 minutes.
Mash the rice with a wooden spoon for 4 minutes until smooth and sticky.
Wet your hands with cold water, take portions of rice, and shape them into balls.
Transfer the omo tuo to a wide plate and serve hot.
💡 Tip: Cook the rice with more water than regular pilaf; if it stays too firm, the balls break apart while shaping.
🍽️ Serving suggestion: Serve omo tuo as warm, soft balls alongside tomato vegetable soup or a meatless stew.
~250
kcal calories
5
g protein
55
g carbs
0
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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