Exquisite food

Miyantaushe

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Miyantaushe is a stew common to the Hausas and other tribes in Northern Nigeria. It is also known as Hausa pumpkin soup. Other varieties may include miyankuka (baobab leaf soup) and miyangyeda (groundnut soup).

Miyantaushe is usually served with masa/waina (rice cake) or tuwoshinkafa (rice balls). It also goes well with most ‘swallows’ – a thick paste usually produced from starchy grains or root crops and eaten with soup.

This combination of pumpkin with groundnuts, green vegetables, spices, and meat, with a good combination of spices and creams, makes it indulgent.

 

How to prepare miyantaushe

Wash and slice the spinach. Wash the locust beans and meat too. Boil the meat with sliced onions and garlic, with some pinch of salt.

While the meat is cooking, wash the butternut squash and cut it into halves before scooping out the seeds and cutting them into cubes. Add the butternut squash into the pot containing the meat. The cubes should be soft and ready in about 10 minutes.

Transfer the content of the put into another pot or container. Use a potato masher or ricer to mash.

While the butternut squash is cooking, blend the red bell peppers and scotch bonnet peppers. Blend with the remaining onion and keep aside. When the goat meat is tender, pour the blended pepper mix into the pot, still under medium heat.

Add red palm oil, ground crayfish and locust beans and cook for 10 minutes, stirring the content in the process. Add the mashed butternut squash and mix it with the content of the pot, add salt and cook for 10 minutes.

If it is too thick, add some water. Then stir in the spinach, leave for two more minutes and remove the pot from the heat.

 

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