Miyan Gyada (Nigerian Groundnut Soup)
Miyan gyada is a groundnut soup from northern Nigeria, built on ground peanuts and a savory base of beef, dried fish and crayfish. The daddawa, made from fermented locust beans, gives it a deep, pungent backbone, while tatashe pepper and palm oil add color and gentle heat. Spinach goes in at the end so it stays green. Spoon it over tuwo shinkafa or any soft swallow.
Instructions
Put the beef in a pot with the daddawa, garlic, ginger, sliced onion and a pinch of salt. Cook until the meat is tender.
Stir in the ground tatashe paste, palm oil, ground crayfish and another pinch of salt.
Add the dried fish and enough water to make a soup. Bring it to a boil, then lower the heat and simmer for a few minutes.
Stir in the ground groundnut and the spinach. Simmer for a few minutes more, until the spinach has wilted and the soup has thickened a little.
Serve hot with semo, fufu, eba or tuwo shinkafa.
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