Miyan Nama Akuya da Nono
Recipe Category: Traditional Nigerian Soups
Cuisine: Hausa
Prep time: 
Cook time: 
Total time: 
Serves: 4
A tangy creamy goat and yoghurt curry that is a perfect accompaniment for rice dishes, yam dishes and plantains. A fusion of Northern Nigerian and Keralan Indian flavours
  • Goat Meat
  • Nono - substitute with natural yoghurt
  • Dry Pepper - cayenne pepper
  • Salt
  • Coconut oil - or vegetable oil
  • Chopped fresh chili or bell peppers if you don't want the dish to be too spicy
  • fresh prawns - optional
  • Seasoning cubes
  • Goat Meat stock
  • Chopped onions
  • Mixed veg - carrots, runner beas, peas, sweetcorn, etc
  • Spices - you can use a combination of curry powder and white pepper with some ground uziza seeds. Or you can do like i did and use a Keralan coconut curry paste. I used the brand by Anjum Anand (relevant if you live in the UK)
  1. Boil the goat meat with dry pepper, chopped onions, salt and stock cubes. Make sure you boil with enough water, so that you get a decent quantity of stock.
  2. In a deep saucepan, heat up a heaped spoon of coconut oil lightly,
  3. and then add the chopped chilli, onions and spring onions
  4. Add the fresh prawns, if you are using them. Season these with salt and seasoning cubes. if you are using curry powder and white pepper, this is a good place to add about half the quantity you intend to use.. Once the prawns turn pink, take them out of the pan, leaving the vegetables.
  5. Pour in the cooked goat meat with the stock into the pan, add the rest of the spices, or the curry paste if that is what you are using, and let it come to a boil. Add the natural yohurt and sitr quickly, so it doesn't form lumps . Start with a cooking spoonful worth and then work your way up if you need more. The yoghurt is to thicken and at the same time flavour this dish. Add your fresh chopped mixed veg. When the yoghurt has fully dissolved, your curry will start to form. Taste the curry, and re-season if you need to. Because of the yoghurt, you are likely to use a little extra salt and stock cube to balance out the sourness.
  6. Lower the heat to allow the flavours develop more and also for the curry to thicken . You should also re-introduce the prawns back into the pan to allow them absorb the flavours of the curry. You should start to notice a yellow, or should i say mustard colour to your curry.
  7. The longer it cooks on low heat, the thicker and richer your curry gets.
  8. You have two options with this curry in terms of consistency. You can take it off the heat quickly and get this
  9. Or you leave it for longer to thicken and get this The choice is yours.
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/miyan-nama-akuya-da-nono/