Miyan Yakuwa (Nigerian Hibiscus Leaf Soup)
Miyan yakuwa is a sour soup from northern Nigeria, built on roselle hibiscus leaves. The tart leaves are cooked into a base of browned meat, a blended paste of chile, tomato and garlic, and ground peanuts, which thicken the pot and give it a rounded, nutty body. The sourness cuts through the richness of the meat and peanuts. Ladle it over rice or alongside tuwo, the soft northern Nigerian staple made for soaking up soups.
Instructions
Heat a little vegetable oil in a pot. Add the meat, onions and maggi cubes, and fry for a few minutes until the meat is browned.
Blend the fresh chile peppers, tomatoes and garlic into a smooth paste. Stir the paste into the meat and cook for a few minutes.
Stir in the ground peanuts, then add more seasoning cubes, the water and the roselle leaves. Bring the pot to a boil, then lower the heat and simmer for a few minutes.
Taste the soup and adjust the salt and seasoning. Serve hot with tuwo or rice.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
