Cookbook:Miyan Zogale (Nigerian Moringa Soup)
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Miyan Zogale (Nigerian Moringa Soup) | |
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Category | Soup recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Miyan zogale ("moringa soup") is a northern Nigerian dish featuring moringa leaves and groundnuts. The use of groundnut gives the soup a unique taste, and the soup goes well with tuwo shinkafa and other swallows. If needed, ugwu or spinach leaves can be used instead of moringa leaves.
Ingredients[edit | edit source]
- Zogale leaves, washed
- Raw groundnuts, shelled
- Beef, washed and cut into pieces
- Seasoning/stock cubes, crushed
- Smoked dryfish, washed and deboned
- Palm oil
- Onion, diced
- Tomatoes, diced
- Fresh pepper, diced and ground to a paste
- Yaji (suya spice)
- Salt
Equipment[edit | edit source]
- Stove
- Pot
- Knife
- Bowl
Procedure[edit | edit source]
- Boil the zogale leaves for about 10 minutes. Drain and set aside.
- Soak the groundnuts in hot water (you can use the hot water drained from zogale leaves). Drain water, and peel off the groundnut skins.
- Grind the groundnuts to a paste.
- Combine meat, onion, and seasoning cubes in a pot. Cook for about 15 minutes over medium heat.
- Cover the meat with water, add the smoked fish, and continue to cook.
- Heat palm oil in a clean pot. Add the diced tomatoes, onions, and the pepper paste. Fry for 5 minutes.
- Add the groundnut paste, cooked meat and fish, yaji, and some cube seasoning. Stir gently, and cook for about 10 minutes.
- Add the zogale leaves, and let steam for about 5 minutes.
- Remove from heat, and serve with tuwo masara, burabisko, or tuwo shinkafa.