📝 About This Recipe
A crown jewel of Northern Nigerian cuisine, Miyan Taushe is a luscious, velvety pumpkin soup that perfectly balances sweet, savory, and nutty notes. This Halal staple features tender morsels of meat simmered in a rich base of roasted groundnuts and vibrant pumpkin purée, brightened by the addition of tangy sorrel leaves. It is a comforting, aromatic masterpiece that showcases the sophisticated flavor profiles of the Sahel region.
🥗 Ingredients
The Protein Base
- 500 grams Beef or Lamb (cut into bite-sized cubes)
- 250 grams Tripe (Shaki) (cleaned and pre-boiled until tender)
- 1 large piece Smoked Fish (deboned and washed)
- 1 medium Onion (finely diced for the meat)
- 2 Seasoning Cubes (Halal beef or vegetable flavor)
The Soup Body
- 4 cups Pumpkin (Kaduwa) (peeled, deseeded, and cubed)
- 1.5 cups Roasted Groundnuts (Peanuts) (blitzed into a fine powder)
- 2 large Red Bell Peppers (blended with scotch bonnets)
- 2-3 pieces Scotch Bonnet Peppers (Rodo) (adjusted to spice preference)
- 1/2 cup Palm Oil (high quality)
- 2 tablespoons Locust Beans (Iru/Dawadawa) (washed)
The Greens and Finishers
- 2 cups Sorrel Leaves (Yakuwa) (chopped; can substitute with spinach plus lime juice)
- 1/2 cup Spring Onions (chopped)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the cubed beef, tripe, diced onions, and seasoning cubes with 2 cups of water. Bring to a boil, then simmer on medium heat for 25-30 minutes until the meat is tender.
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2
While the meat cooks, place the pumpkin cubes in a separate small pot with just enough water to cover them. Boil until very soft, about 15 minutes.
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3
Once the pumpkin is soft, drain the excess water and mash the pumpkin into a smooth purée using a fork or a blender.
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4
Blend the red bell peppers and scotch bonnets into a coarse paste. Set aside.
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5
Check the meat pot. Once the meat is tender and the stock is reduced but still present, add the blended pepper mixture and the palm oil.
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6
Stir in the washed locust beans (dawadawa) and the deboned smoked fish. Let this simmer for 10 minutes to allow the flavors to meld.
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7
Add the mashed pumpkin purée to the pot. Stir thoroughly until the base of the soup becomes thick and orange.
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8
Gradually whisk in the groundnut powder. The soup will thicken significantly at this stage; if it becomes too thick, add a splash of warm water to reach a pourable stew consistency.
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9
Lower the heat to a simmer. Taste for salt and seasoning, adjusting as necessary.
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10
Add the chopped sorrel leaves (Yakuwa). These leaves are naturally tart and will provide the signature tang of Taushe. If using spinach, add a squeeze of lime now.
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11
Stir in the chopped spring onions and let the soup simmer for a final 3-5 minutes until the greens are wilted but still vibrant.
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12
Turn off the heat and let the soup sit for 5 minutes before serving to allow the oils to rise slightly to the surface.
💡 Chef's Tips
For the most authentic flavor, use a sweet variety of pumpkin like Kabocha or Butternut squash. Ensure your groundnuts are roasted before grinding to provide a deep, nutty aroma that raw peanuts lack. If you cannot find Yakuwa (sorrel) leaves, a mix of spinach and a little hibiscus tea or tamarind paste can replicate the acidity. Be careful not to overcook the greens; they should be added at the very end to maintain their color and nutritional value. Always wash your locust beans thoroughly to remove any grit or sand.
🍽️ Serving Suggestions
Serve hot with Tuwon Shinkafa (mashed rice balls) for the ultimate Northern experience. Pairs beautifully with Masa (fermented rice cakes) for a delightful texture contrast. Can be enjoyed with soft, warm Naan bread or pita for a fusion twist. Serve with a side of fresh sliced cucumbers to cleanse the palate between bites. Complement the meal with a cold glass of Zobo (Hibiscus tea) to echo the tartness of the sorrel.