Miyan Gyada (Nigerian Groundnut Soup)
Miyan gyada is a groundnut soup from northern Nigeria, built on peanuts toasted until fragrant and ground into a rich paste. That paste thickens a sauce of palm oil, tomato, bell pepper and scotch bonnet, then gets depth from beef stock, dryfish and optional locust beans. African spinach goes in at the end so it stays green. Serve it with tuwo or pounded yam to soak up the sauce.
Instructions
Pick over the groundnuts and discard any stones or debris. Toast them in a frying pan with a little oil, stirring now and then, until they smell nutty. Let them cool, then grind them to a paste in a blender.
Blend some onion with the tomatoes, scotch bonnet and bell pepper into a smooth paste and set it aside. Put the chopped African spinach in a bowl and cover it with hot water to soak.
Put the beef in a pot with some onion, season with salt and a seasoning cube, and cover with water. Bring to a boil, then simmer until the meat is tender. Keep the stock.
Heat palm oil in a saucepan and fry the locust beans, if using, for a few seconds. Add the blended tomato and pepper paste and cook it for several minutes.
Stir in the groundnut paste, keeping it moving so it does not stick. Add some of the beef stock and the dryfish, then taste and adjust with salt and seasoning cube.
Add the boiled beef and let the soup cook until well done. Drain the soaked spinach and stir it in, then lower the heat and simmer for a few minutes. Serve with tuwo.
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