Miyan Lalo (Hausa Jute Leaf Soup)
Photo: Malik0987, CC BY-SA 4.0
Miyan lalo is a jute leaf soup eaten by the Hausa people of northern Nigeria, and it is a close relative of the ewedu soup of the Yoruba. The leaves cook down quickly in a seasoned meat broth, with kanwa (potash) to soften them. Pounded daddawa, fermented locust bean, goes in at the end and gives the pot its deep savory, funky edge. The whole soup comes together in under fifteen minutes once the meat is boiled.
Instructions
Put the meat in a pot with a little water. Add the stock cube and the grated onion, then boil until the meat is cooked and the liquid is well seasoned.
Blend the fresh pepper together with the chopped onion until you have a smooth mixture, and set it aside.
Add the chopped jute leaves and the kanwa to the pot of meat. Cook for 5 to 10 minutes, until the leaves have softened into the broth.
Stir in the blended pepper and onion mixture along with the pounded locust bean. Cook for 2 minutes more, then serve.
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