Sometimes I wonder why we have to suffer and endure eating just a set of food over a long period of time when we have different kinds of savoring food in Nigeria, especially the northern Nigeria.

Early this year, I was really tired of the set of food on my menu and I was desperate for a change so I went food hunting. In the process I discovered Miyan Taushe (Pumpkin soup).

Miyan Taushe is a popular northern Nigeria dish but how many of us know how to prepare it. Out of my kind nature, I will share a step by step method on how to prepare this delicious meal that could be enjoyed with either tuwo shinkafa, tuwo masara or any other fufu recipe of choice.

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INGREDIENTS

1 small sized Pumpkin

1 kilo of meat choice (e.g goat meat, cow leg, assorted namaa, etc)

1/2 cup of raw Groundnut – you can substitute with groundnut paste

1 piece of smoked fish

1/4 cup of Locust beans (Iru)

2 pieces of habanero pepper (ata rodo/atarugu)

100g of Yakuwa leaves (sorrel)

1 bunch of spinach

1 cooking spoon of palm oil – optional

1 piece of Tatashe (Red bell pepper/Jan Tatasei )

2 pieces of tomatoes

1 Albasa – onion

Half cup of crayfish

1 to 2 seasoning cubes

Salt

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HOW TO PREPARE MIYAN TAUSHE

  1. Wash and cut the pumpkin into half then proceed to cut into chunks. Peel the hard outer layer, remove the seeds and the hairy pulp.

2. Blend the groundnut and crayfish together to get a smooth thick paste. Dissolve with a little water or meat stock and set aside.

3. Blend the tomatoes, fresh onion and pepper, heat to dry excess water.

4. Wash the dry fish with hot water, remove the bones

5. Wash and slice the vegetables.

6. Put you’re your meat and pumpkin on fire to cook, season to be tasty.

7. Mash the cooked pumpkin to a pulp in the pot containing the beef stock. You can choose to mash all the pumpkin chunks or mash some whilst leaving the others in tiny bite sized pieces. Once this is done, set aside.

8. Add the groundnut paste, locust beans (or Iru), the tomato – pepper paste, and palm oil, dry fish. Stir until it blends with the stock.

9. Let it simmer on low heat till it thickens, thereby intensifying the flavour. Taste for salt and seasoning.

10. Finally, add the chopped vegetables and leave to simmer for about 3 minutes.

Your Misan Taushe is cooked and ready to serve. I enjoyed mine on first trial, I hope you do too.

Photo credit: Google.

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Writer, poet, publicity manager and a producer, Anna has had a number of cultural articles published in National Institute for Cultural Orientation's (NICO) Quarterly Newsletters. Her course is to inspire and encourage the younger generation through social media platforms.

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