Cookbook:Miyan Zogale (Nigerian Moringa Soup)

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Miyan Zogale (Nigerian Moringa Soup)
CategorySoup recipes

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.


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  • Stove
  • Pot
  • Knife
  • Bowl


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  1. Boil the zogale leaves for about 10 minutes. Drain and set aside.
  2. Soak the groundnuts in hot water (you can use the hot water drained from zogale leaves). Drain water, and peel off the groundnut skins.
  3. Grind the groundnuts to a paste.
  4. Combine meat, onion, and seasoning cubes in a pot. Cook for about 15 minutes over medium heat.
  5. Cover the meat with water, add the smoked fish, and continue to cook.
  6. Heat palm oil in a clean pot. Add the diced tomatoes, onions, and the pepper paste. Fry for 5 minutes.
  7. Add the groundnut paste, cooked meat and fish, yaji, and some cube seasoning. Stir gently, and cook for about 10 minutes.
  8. Add the zogale leaves, and let steam for about 5 minutes.
  9. Remove from heat, and serve with tuwo masara, burabisko, or tuwo shinkafa.