So it is friday!!! A hearty yaay is necessary for surviving the work week with all its ups and downs; now for some much needed rest and relaxation  over the weekend, right? Right!

So the next question would then be…what to eat? Well, that’s where this post comes in. This weekend, take out time to enjoy some Miyan Zogale alongside with some Tuwo Shinkafa or maybe Semovita. Mmiyan Zogale, is a  tasty soup which originates from the Northern part of the country. It’s a groundnut based soup prepared with moringa leaves locally known as Zogale in Hausa language, gyada “roasted groundnuts”, peppers, tomatoes and a host of other ingredients.


Not sure your Miyan Zogale  making skills are up to scratch? Follow our recipe and you are sure to make a mean Miyan Zogale .

• ½ kg Meat
• 1 medium size dried fish
• 2 Large bunch Zogale “Moringa leaves”
• 3 Large size fresh tomatoes
• 3 medium size fresh pepper
• 1 medium size Onion
• 1 tbsp. Yaji
• ½ cup Gyada “Groundnut” (Raw Shelled)
• 1 tsp. Kaun “potash”
• 1½ litres Water
• ½ flat Daddawa “Dawadawa”
• 2 cooking spoon palm Oil
• 3 seasoning cubes
• Salt to taste
Step 1: Pick and wash the Zogale leaves, drain off any excess water and place the leaves in a pot with ½ litre of water and Kaun. Boil for about 5-8 minutes and drain off the water and set aside.
Step 2: Cut up the tomatoes and onion into small pieces but grind the pepper – set aside

bowl-of-tomatoes-from-f-in-lStep 3: Roast the groundnut slightly for about 5 minutes using an empty frying pan without oil. Fry for about 10 minutes while stirring constantly. Allow to cool then peel off the skin and grind in a blender to a smooth paste – set aside

Step 4: Wash the meat thoroughly, Place in a pot season with a tablespoon of salt and add some slices of onions. Steam for 10 minutes till the meat gives off it’s juice. Add 2 cups of water, Leave to cook for at least 15 minutes or until it is tender. Wash and de-bone the fish, add into the stock and cook for 5 minutes before turning off the burner.

Step 5: In an empty pot, heat up the palmoil for about 2 minutes, add the chopped tomatoes, onions and the ground pepper, stir-fry for 10 minutes. Add the groundnut paste into the pot.

Rinse the blender cup with a little water and pour into the pot. Add the meat with the stock, ground dawadawa, crushed seasoning and yaji, stir and allow to boil for about 15 minutes. Add the Zogale leaves and leave to simmer for 3 mins before turning off the burner.
Step 6: Serve your Miyan Zogale
Photos Courtesy: Dobbyssignature. Google.
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Multimedia Content Developer, Sarah has a penchant for writing. She has lent her skills to a variety of genres from radio to television and print.