Miyan Shuwaka (Hausa Bitter Leaf Soup)
Photo: Asuzu Obinna Justin, CC BY-SA 4.0
Miyan shuwaka is a bitter leaf soup from the Hausa cooking of northern Nigeria. Its character comes from three strong ingredients: bitter leaf, red palm oil and daddawa, the fermented locust beans that add a deep, savory funk. Washing the fresh leaf with salt and squeezing it tames the bitterness without erasing it. The cooking is quick, with a short fry and a brief simmer, so the leaf keeps its edge.
Instructions
Put the meat in a pot of water and boil it for a few minutes.
If you are using fresh bitter leaf, wash it with salt and squeeze it firmly in your hands. This draws out some of the bitterness.
Heat the palm oil in a pot and fry the chopped onion, ground chile pepper and ground tomatoes together for 5 minutes.
Add the fried mixture and the meat to a pot along with the bitter leaf. Pour in enough water to cover everything.
Stir in the daddawa and mix the soup well. Cook over low heat for 3 more minutes, then season with salt to taste.
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