Miyan Ridi (Nigerian Sesame Soup)
Miyan ridi is a toasted sesame soup from the north of Nigeria, thickened with nothing but ground seeds. Two cups of toasted ridi, blended smooth, give the broth body and a deep nutty taste, while palm oil, red pepper and smoked fish bring color and savor. Spinach goes in at the very end so it stays green. Serve it alongside a soft swallow such as pounded yam for scooping.
Instructions
Put the beef pieces in a pot with the chopped onion and the seasoning cube. Boil until the meat is cooked, and keep the stock.
Blend the toasted sesame seeds until they form a smooth paste.
Heat the palm oil in a separate pot. Add the sliced onion and the blended red pepper, and fry until the onion has softened.
Add the boiled beef and its stock, then the smoked fish. Cover the pot and simmer until the sauce has thickened.
Stir in the ground sesame and cook for 10 minutes, stirring as it cooks. If the soup becomes too thick, loosen it with a little water.
Add the spinach and turn off the heat. The residual warmth will wilt the leaves.
Serve hot with tuwo shinkafa, pounded yam, cooked wheat, or any other swallow you like.
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