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 .
Step 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.