Miyan taushe is native and popular to the Northern part of Nigeria, especially the Hausa and Fulani tribes. Miyan taushe is mostly commonly prepared with greenly leaves of spinach and yakuwa, pumpkin, daddawa (locust bean), beef, biscuit bone, crayfish and palm oil. This great blend of groundnut ,pumpkin and leaves spiced with pepper is served with varieties of swallow like semo, tuwon dawa, tuwon masara and their likes. However, it is best served with tuwon shinkafa or sinasir.

Ingredients

• Beef  8 medium pieces

• Smoked fish  1 medium size

• Soft bone 1 medium heap

• Pumpkin 10 small pieces

• Spinach 1 small bunch

• Yakuwa 1 small bunch

• Fresh tomato  4 large size

• Onion 1 large size

• Fresh pepper  4 large size

• Groundnut (ground) 1 cup

• Palm oil or vegetable oil  2 cooking spoons

• Maggi Cubes  3

• Water  1½ litres

• Salt to taste

Procedure

To make this savory, delicious and mouth watering miyan taushe, follow the detailed steps below:

• Wash and season the meat with salt and Maggi Cube, steam together with the soft bones till the juice dries up.

• Add more water and cook till soft.

• Blend few pieces of the pumpkin with tomato, and pepper. 

• Heat the oil, fry the meat and bones. 

• Add water, the blended vegetables and chopped onion to the pot.

• Cook for about 10 minutes.  Add the groundnut paste, the remaining pumpkin, and fish.

• Cover the pot and cook for about 15 minutes.  Shred and add the yakuwa leaves.

• Shred the spinach (I used only a handful) and add the leaves to the soup and stir.

• Add the washed smoked fish, the remaining Maggi Cube, reduce the heat and allow to simmer for 5 minutes. 

• Stir and add salt to taste. 

• Serve with Sinasir or tuwon shinkafa.

Enjoy!