Cookbook:Miyan Taushe (Nigerian Pumpkin Soup)
Miyan Taushe (Nigerian Pumpkin Soup) | |
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Category | Soup recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Miyan taushe (pumpkin stew) is a popular soup in northern Nigeria. It can be served as stew or soup and eaten with tuwo, fufu, wheat, or rice.
Ingredients edit
- Nigerian pumpkin
- Meat (beef or goat), washed and cut in pieces
- Onions, chopped
- Salt, to taste
- Seasoning/stock cube
- Fresh habanero pepper
- Dawadawa
- 2–3 cooking spoons vegetable oil
- Tomato paste
- Groundnut
- Stockfish
- Ground crayfish
- Smoked Titus fish
- Vegetables of your choice, washed and sliced
Procedure edit
- Add the meat, onions, salt, and seasoning cube to a pot over medium heat. Stir, and cook in its own juice.
- Remove the skin from the pumpkin, and cut it into cubes.
- Add the pumpkin pieces to the meat, and add enough water to cover the pumpkin. Simmer until the meat and pumpkin are tender.
- Blend onions, habanero pepper, and dawa dawa to a smooth paste.
- Heat vegetable oil in a saucepan over medium heat. Sprinkle in some salt, then add the blended pepper mix, and some tomato paste. Stir well, cover, and cook for about 10–12 minutes.
- Remove the softened pumpkin from the boiling meat. Blend the pumpkin and the groundnut into a very smooth paste.
- Add the stockfish, ground crayfish, dried prawns, smoked Titus fish, and fried pepper mix to the meat.
- Stir in the blended pumpkin and groundnut mixture. Cover, and simmer for a few minutes.
- Add the sliced vegetables. If the soup is too thick, loosen it by adding some water. Stir and check for salt.
- When you have gotten the consistency you want, turn off the heat.
- Serve with tuwo shinkafa or any other swallow of your choice.