Miyan Taushe is a Nigerian pumpkin soup prepare with ripe pumpkin meat, locust beans, groundnut, leafy vegetables and spices and is native to the Fulani and Hausa tribes of Northern Nigeria. It is commonly eaten with rice fufu (Tuwo Shinkafa), yam fufu, rice, and even bread.
– 1 small sized ripe Pumpkin
– 1 medium Dried or Smoked Fish
– 7 plum Tomatoes
– 2 Fresh Pepper
– 1 Tatashe
– 1 cup of roasted Groundnut
– Half cup of Crayfish
– 1 to 2 Cooking spoon Palm Oil or Vegetable oil
– 1 to 2 bouillon cubes
– 2 large Onion bulbs
– 1 small bunch yakuwa(sorrel leaves) - you can substitute this with spinach or pumpkin leaves
– 1 kilo Meat of Choice (goat meat, beef, cow tail, soft cow bones, shaki)
– 2 tablespoon ground Locust Beans
– Salt to taste
Cut the pumpkin open, peel the skin off, scrape out the hairy pulp and the seeds, rinse, chop into small chunks and set aside.
Clean the dried/smoked fish and set aside.
Next, pluck your leaves, rinse thoroughly in water, chop and set aside.
Blend your tomatoes and pepper until it is smooth.
Then, wash your meat of choice and put into a stock pot with sliced onions, scotch bonnet peppers, 1 bouillon cube and 1 teaspoon of salt. Boil on low to medium heat until the meat is tender.
Add the chopped pumpkin and add a little more water to cover the pumpkin and meat and cook for about 25mins.
Blend your groundnut and crayfish into it becomes a smooth thick paste, then dissolve with a little water in a plate and set aside. you can either use a blender or a mortar for this.
Once the pumpkin is soft, mash it in the pot then add the groundnut and crayfish paste, blended tomatoes and pepper, the cleaned fish and palm oil, then mix thoroughly.
Allow to boil for 5 mins then add the locust beans and salt to taste while stirring for about 10 more mins.
Finally, add the palm oil and chopped leaves and allow to simmer for 3 - 7 mins on low heat.
Turn off heat and serve with your preferred swallow or Rice mosa.
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