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Hausa and Fulani Traditional Nigerian Soups

Miyan Taushe and Tuwo Shinkafa

I think Northern Cuisine is the least understood of all the cultures in Nigeria. The reason behind this I don’t know, considering a lion share of the food consumed in Nigeria is grown in the North. As far as cooked food goes, Suya and Kilishi are their biggest food exports. Kunun and Fura drinks are also common and there is Rice Masa which many may be familiar with. Add Tuwon Shinkafa and Tuwon Masara to the list, and I think that pretty sums up the knowledge about Northern Cuisine for many people. Despite having a grandma who grew up in the North and spoke Hausa very fluently, Tuwon Shinkafa was the only Northern food I grew up eating. Besides, she served it with Ewedu and her amazeballs Palm Oil stew, I just thought Tuwon Shinkafa was a Yoruba staple, until I was much older. 1 year mandatory Internship relocated me to Abuja and despite living there for 2 and a half years post graduation from medical school, I never journeyed food wise to the North. The only new foods I tasted were Couscous and Miyan Kuka, which to be honest, I did not like at all.

Research comes with the territory with being a food blogger, and I have found out that a couple of dishes eaten in other parts of the country also has its Northern equivalent. It was not really surprising but it made further made the argument for a One Nigeria. I am not being political here, but if through food, we can further highlight our oneness and foster better relationships amongst the different tribes, I am up for it, big time. Here are some of the food similarities I discovered: Miyan Agushi (egusi soup). Miyan Shuwaka (bitter leaf soup). Miyan Kubewa (dried okro soup), Miyan Wake (bean soup a.k.a gbegiri), Dafaduka (jollof rice), Kosai, (bean fritters a.k.a Akara) I am sure, that there must be more. Our fellow Bella Naijarians from the North please educate us more about food from your culture.

Three amazing women, Maimuna A. Sambo, Mariya I. Mahmoud, Mansurah A. were kind enough to offer me the recipe for Miyan Taushe and I merged three recipes into one, creating an absolutely fantastic Miyan Taushe. For a dish I cooked for the first time, WOWZER. I knew I had to share.

You Need

1 small sized Pumpkin
1/2cup of raw Groundnut – you can substitute with groundnut paste
Assorted Namaa – I used Saniya, (lamb chops), Goat meat and cow leg
Assorted Offals – saki, fuku, heart and kidney
1 piece of smoked fish
1/4 cup of dawadawa (locust beans) – iru is another name for it
2 pieces of atarugu (ata rodo) – scotch bonnet/habanero pepper
100g of Yakuwa leaves – sorrel is the English name
1 bunch of spinach – spinach and yakuwa 2:1
1 cooking spoon of Palm oil – optional
1 piece of jan tatasei – tatashe/red bell pepper
2 pieces of tomatoes
1 albasa – onion
Seasoning Cube
Gishiri – Salt
1 1/2 cups of Aborio/Paella rice – for the Tuwo shinkafa

How To

To speed up the cooking process, do all your prepping before you start cooking. Cut the pumpkin into half, then proceed to cut into chunks. Peel the hard outer layer, take out the seeds and the hairy pulp

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You may be able to use canned or tinned pumpkin puree, as long as it is organic i.e. 100% pumpkin with no sugar, salt or flavouring added. If you are using pumping paste or puree, add it to the pot after the meats have cooked.

1. Boil and season the pumpkin with the assorted meats and smoked fish.

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Take out the meats and fry slightly (optional), meanwhile mash the cooked pumpkin to a pulp in the pot containing the beef stock. You can choose to mash all the pumpkin chunks to a pulp or mash some whilst leaving the others in tiny bite sized pieces. Once this is done, set aside.

2. Roast the groundnut with the skin on for 3 minutes in a pan. (you can use already roasted and peeled groundnut or shop bought 100% groundnut paste)

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peel the skin off

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and then blend in a mill till the groundnut forms a paste

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3. Blend the ingredients for the pepper (tomatoes, onion, scotch bonnet/habanero pepper & bell pepper) and reduce it till most of the water content has evaporated.

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4. Put the fried meat back into the pot containing beef stock and mashed pumpkin, let it cook till the stock starts to bubble up. Lower the heat, add the groundnut paste, stir and let it also dissolve. you need to lower the heat to prevent the stock from thickening too fast and burning. The groundnut paste will take roughly 3 minutes to dissolve thoroughly and you will notice that the stock has thickened and taken on an orange colour. Add the dawadawa (or iru) and 1 1/2 cooking spoons of the reduced pepper, and palm oil (if you are using). Stir and let it combine with the stock.

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5. After a few minutes, the contents of the pot should look like this. Simmering nicely, you should be able to taste the groundnut and notice the difference the pepper and the dawadawa make to the flavour profile in terms of aroma and taste.

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6. This rich pumpkin soup will be watery at first. Let it sit on the heat further on low heat till it thickens, thereby intensifying the flavour. Taste for salt and seasoning cube and readjust if necessary. Wash and chop the spinach, then add to the pot.

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Stir and let it cook for a minute or two to wilt, while it combines with the soup. Spinach is like a garnish to Miyan Taushe, i.e. the quantity to be used should not be such that the soup will resemble vegetable soup. Therefore, you need the spinach to float around in scattered pieces

7. Rinse the Yakuwa leaves, chop and add to the soup. This picture below, show you what the leaves look like. They are available in local markets in Nigeria. If you live abroad, you may be able to find it in African stores, or you can simply order online from nurseries. I had these delivered fresh in 50g packs and I used 2.

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The yakuwa leaves truly make this dish. Yakuwa has a souring, tangy taste to it which is distinct. In a few minutes after you add it to the soup, you will taste the effect. If the soup is too thick for your preference, add a little water or beef stock and you are done. The vegetables should still be bright green, contrasting nicely with the orange of the soup, so don’t cook for too long.

……….and that’s Miyan Taushe……..

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Miyan Taushe is usually served with Rice Masa or Tuwon Shinkafa. You can cook both side by side if you wish but I will recommend that you do one before the other, especially if you haven’t cooked either of these before.

Tuwo Shinkafa

This is simply rice cooked down till it becomes soggy, and it is mashed to form a soft starchy doughy paste. You don’t use any type of rice for Tuwo Shinkfafa but small grained rice, specifically sticky rice. Do not attempt it with the regular long grain parboiled rice you would use for Jollof or Fried rice for example. It doesn’t have the starch content that you need for a proper Tuwo. You can use Aborio rice or Paella rice. See below:

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8. Wash the rice with cold water, add to a pan, cover with water and cook on medium heat. If you haven’t cooked with this rice before, I recommend that you add just enough water to cover the pot and monitor closely. Medium heat because you don’t want the rice to burn.

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Stage 1 of the cooking process, the water will be absorbed by the rice.

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stir and add more water, again just about enough to cover the rice.

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Let it cook till it becomes soggy. Try to mash the rice with the spoon and it should flatten easily. If it doesn’t don’t even bother trying to force it or you will become frustrated. Just add more water and repeat the process until the rice grains melt against the pot with little effort and it becomes really starchy and sticky.

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This is the result that you want. Once this happens, lower the heat to prevent burning and proceed to folding the rice just as you would when making semovita, amala or fufu but this time mashing with a wooden spoon in the process. Ensure the the heat is on low. You may need to add some more water at some point, and leave to steam. This will make the job of mashing much easier. Just don’t drown it with water.

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This will require some arm cardio, but if the rice is soft enough, this shouldn’t take you that much time. Keep mashing and stirring until you have a starchy rice pulp. Tuwo Shinkafa is not meant to be as smooth as semovita or poundo yam for example, so don’t beat yourself up about it. You are not cooking with flour. It is meant to be slightly lumpy and grainy.

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When you achieve the result below, stop.

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Serve in medium sized balls either by rolling in your hands or using a thin cellophane sheet.

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As the Northern Culture is very colourful and gold plays an important part, I decided to go with this and serve in gold accented plates. Saanu to all the all you guys from the North.

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Yum, Yum

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The starchy nature of the rice, compliments the sweetness and nutty flavour of this soup perfectly.

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Fine dining fit for a Sultan

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36 Comments

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FILED UNDER: Hausa and Fulani, Traditional Nigerian Soups
TAGGED WITH:
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarConstance says

    May 16, 2014 at 11:30 am

    Barka da war ka, Dooney! great job you have done. I was born and reared in the North (Kaduna to be precise) currently working in lagos. I miss home so much as you have brought back fun-filled childhood memories, Miyan Taushe is my favourite Northern cuisine and i love digging in with “wena/masa”. Put up its recipe, will you? I eat tuwon shinkafa with any soup of my choice but, as a child i loved Miyan gbusheshen kubewa (dried okro soup) specially made by my mom’s friend and like you, i don’t like miyan kuka! Thanks for remembering us from the North and therefore, on behalf of all Arewa people i say SAANU DA AIKI! Love you, girl! God bless you!!!

    Reply
    • dooneyrooneydooneyrooney says

      May 16, 2014 at 5:20 pm

      Thank you very much Constance. I don’t have the Kasko pot, otherwise, I would have tried my hand out at Masa. I am also looking forward to trying out Miyan Kubewa one day. Saanu da wiki back to you too. Thanks

      Reply
  2. AvatarBash B says

    May 16, 2014 at 12:59 pm

    Thanks! I grew up in the north and have some northern roots, so mega excited to see their cuisine being celebrated by none other than the Oracle aka Dooney Olowo Sibi :-)… Thanks again! {hugs}

    Reply
    • dooneyrooneydooneyrooney says

      May 16, 2014 at 5:19 pm

      Aaaaaaaaaw, hugs back to you too Bash B

      Reply
  3. AvatarAsabe says

    May 16, 2014 at 1:26 pm

    ahhhhhh!! Dooney u just took me back home. I am from the north, but got married to a Deltan guy. i have been trying to learn preparing his native food this past few months. but tomorrow ehn! am preparing this, funny enough i have all the ingredients within my reach. thanks dooney

    Reply
    • dooneyrooneydooneyrooney says

      May 16, 2014 at 5:18 pm

      Thank you Asabe. I have any recipes from Delta on the blog. Click on Recipespaedia and then click on Nigerian Soups. You will see a few soups from Delta. Please let me know how your Miyan Taushe goes

      Reply
  4. AvatarŻûrįęllę says

    May 16, 2014 at 1:50 pm

    Hmn!!!!!!! Lived in the north(kaduna) for about a year and this brings back memories………….. Although I never really liked two or miyan taushe much because it really wasn’t as hot(peppery) as I liked. This picture however makes drooling to occur uncontrollably.

    Nice plating,for the tuwo what I know of is the use of rice flour(it comes out smooth) and yummy with yaji. Nicely done.

    Reply
    • dooneyrooneydooneyrooney says

      May 16, 2014 at 5:21 pm

      I hope you try making miyan tuashe at home and douse it with as much pepper as you can. Yes, I know of the tuwo with rice flour and expecting a consignment from home soon

      Reply
  5. Avataromolola says

    May 16, 2014 at 5:06 pm

    Dooney, nice one.there is this local hausa recipe made from garri ,kukikuli,onions,lettuce and vegetable oil.its called Datu.For those of us that went to boarding school in d not this was our local fried rice sort of .send

    Reply
    • dooneyrooneydooneyrooney says

      May 16, 2014 at 5:17 pm

      Can you describe better, please Omolola. How will I cook those ingredients

      Reply
      • Avatardekemi says

        May 16, 2014 at 7:55 pm

        Hello Omolola is that the famous goose goose @ Datu

        Reply
        • Avataromolola says

          May 19, 2014 at 1:49 pm

          @dekemi ,datu is prepared using garri, i tink the one u are referring to is prepared using burnt rice

          Reply
        • Avataromolola says

          May 19, 2014 at 3:36 pm

          -Garri
          -Water(very small,just to wet the garri)
          -Grind your kuli kuli (not too smooth as the crunchiness is part of this delicacy)
          -Sliced onions and lettuce
          -Groundnut oil
          -Maggi
          -Salt
          -Dry pepper

          *soak your garri with little water just to make it wet
          *Fry groundnut oil and allow to cool a bit
          *Add the oil to the garri
          *Add kuli kuli,,dry pepper,maggi and salt
          *Mix together using your hands
          *Add your sliced onions ,tomatoes and lettuce and mix again
          *Your datu is ready
          its best eaten with hand so u can mold it before putting into your mouth

          Reply
          • dooneyrooneydooneyrooney says

            May 21, 2014 at 2:23 pm

            I will be trying this. Wow, thanks for this Omolola

    • Avatarbrowneyedgirl says

      May 19, 2014 at 5:49 am

      LOL! I went to boarding school in the East of Nigeria, but I do remember eating this on multiple occasions. It was a unity school (FGGC) and we had a good number of Northern students. I remember thinking it was DELISH! Haven’t tasted it since ’94 though. Memories.

      Reply
      • dooneyrooneydooneyrooney says

        May 19, 2014 at 12:51 pm

        This soup is truly delish. I hope you try it

        Reply
  6. Avatardekemi says

    May 16, 2014 at 7:59 pm

    Wow Dunni nice work. I also grew up in rhe north and practically hated all hausa soup. Seeing this recipe made me realise what I missed by refusing to taste anything that didn’t look like ewedu or okro. Please I so want to try this out what is the yoruba name for sorrel.

    Reply
    • dooneyrooneydooneyrooney says

      May 19, 2014 at 1:10 pm

      Lol. The Yoruba name for Sorrel is Ishapa. Ask for it in local markets. I hope that helps

      Reply
  7. AvatarTrixx... says

    May 18, 2014 at 8:27 am

    Lovely presentation.

    Reply
    • dooneyrooneydooneyrooney says

      May 19, 2014 at 12:53 pm

      Thank you Trixx

      Reply
      • Avatarblessing says

        May 20, 2014 at 5:08 pm

        Babe u re good. ..

        Reply
        • dooneyrooneydooneyrooney says

          May 21, 2014 at 2:11 pm

          Aaaaaw, thanks Blessing

          Reply
  8. AvatarPauline says

    May 27, 2014 at 7:48 am

    kisses! kisses! kisses!!
    God bless this Babe!!!

    Reply
    • dooneyrooneydooneyrooney says

      May 27, 2014 at 11:04 am

      Thank you Pauline

      Reply
  9. AvatarEjiro says

    August 2, 2014 at 10:47 am

    Well done! Been coming back to this recipe over and over again since you posted it!

    I really want to make this soup, but unfortunately, hubby and I react to ground nuts. Is there an alternative and can it be left out all together?

    Reply
    • dooneyrooneydooneyrooney says

      August 2, 2014 at 2:46 pm

      Yes, you can leave it out

      Reply
  10. AvatarKafayat says

    January 17, 2015 at 8:47 pm

    Hi Dooney, please where can I get Yukuwa leaves in the UK?

    Reply
    • dooneyrooneydooneyrooney says

      January 17, 2015 at 8:59 pm

      I ordered mine online from a nursery. Google english sorrel

      Reply
  11. AvatarIhuoma says

    February 11, 2015 at 6:03 pm

    Hello Dunni,
    I unfortunately despite having grown up in different parts of Naija, can’t recall ever tasting Northern food (except the usual kuli kuli, kunu, kilishi, suya etc). Thank you for this post, I will definitely be trying it. I don’t know how exactly it will come out since I will be trying a meatless version (I’m vegetarian), but we shall see. I’m gonna have to find those Yukuwa leaves first.
    God majorly bless you for sharing your wealth!

    Reply
  12. Avatarwale says

    August 21, 2015 at 7:44 pm

    Anty duni, it is difficult to copy and paste the ingredients from your website. i always have to write them down and then i misplace the list could you please help me so i can save it on my phone? thanks

    Reply
    • dooneyrooneydooneyrooney says

      August 27, 2015 at 12:04 pm

      Hi, i am am making efforts for all recipes to have the option ot save. please give me some time to complete it. you can do screenshots in the meantime though

      Reply
  13. Avataroyin says

    September 10, 2015 at 1:38 pm

    Hello Dooney,
    I was wondering if it makes any difference if you soak your rice before boiling to reduce the time spent on the stove and also if u can try a “healthy” version with ofada or brown rice?

    Reply
    • dooneyrooneydooneyrooney says

      September 16, 2015 at 1:07 pm

      you are the second person to ask me that. Imagine that. the exact two questions. Yes to both questions

      Reply
  14. Avataroyin says

    September 10, 2015 at 1:41 pm

    Do you also think a manual food processor or blender might help?

    Reply
    • dooneyrooneydooneyrooney says

      September 16, 2015 at 1:06 pm

      manual food processor yes, blender no, because you will need to add water to make the engine run, thereby ending up with baby food-esque tuwo shinkafa.

      Reply
  15. AvatarAmina says

    January 7, 2016 at 3:26 pm

    Oh no i feel like breaking my system to bring out dis muyan towshe n tuwan shenkafa. meeeen turns up to u . pls i need u to teach me hw to mk d real brabisko nt cuscus brabisko.

    Reply

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