Miyan Taushe (Nigerian Pumpkin Soup)
Miyan taushe is a pumpkin soup from northern Nigeria, thickened with pumpkin blended together with groundnut. That pairing gives the pot a smooth, rich body without any flour or starch. Dawadawa, stockfish, ground crayfish and smoked Titus fish add a deep savory edge to the beef or goat. It works as a soup or a thicker stew, and it is traditionally eaten with tuwo, fufu, wheat or rice.
Instructions
Put the washed, cut meat in a pot over medium heat with the chopped onions, salt and seasoning cube. Stir and let it cook in its own juices.
Peel the pumpkin and cut it into cubes. Add the pieces to the meat with just enough water to cover the pumpkin, then simmer until both the meat and the pumpkin are tender.
Blend onions, habanero pepper and dawadawa into a smooth paste. Heat the vegetable oil in a saucepan over medium heat, sprinkle in a little salt, then add the blended paste and some tomato paste. Stir well, cover, and cook for about 10 to 12 minutes.
Lift the softened pumpkin out of the pot and blend it with the groundnut until the paste is very smooth.
Add the stockfish, ground crayfish, smoked Titus fish and the cooked pepper mix to the meat. Stir in the pumpkin and groundnut paste, cover, and simmer for a few minutes.
Add the sliced vegetables. If the soup is too thick, loosen it with a little water, then stir and taste for salt. Turn off the heat once it reaches the consistency you want.
Serve with tuwo shinkafa or another swallow of your choice.
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