Miyan Zogale (Nigerian Moringa Soup)
Miyan zogale is a northern Nigerian soup that pairs moringa leaves with ground groundnuts. The groundnut paste thickens the pot and gives it a nutty, rounded taste that sets it apart from other leaf soups. Smoked dryfish and beef add depth, and yaji brings the heat and spice of suya. Serve it with tuwo shinkafa or another swallow. Ugwu or spinach can stand in if you cannot find moringa.
Instructions
Boil the washed zogale leaves for about 10 minutes, then drain them and set them aside. Keep the hot cooking water if you like, since you can use it for soaking the groundnuts.
Soak the shelled groundnuts in hot water until the skins loosen, then drain and peel them. Grind the peeled groundnuts to a smooth paste.
Put the beef, diced onion and crushed seasoning cubes in a pot and cook over medium heat for about 15 minutes. Pour in enough water to cover the meat, add the washed, deboned smoked fish, and keep cooking.
Heat palm oil in a separate clean pot. Add the diced tomatoes, onion and the ground pepper paste, and fry for 5 minutes.
Stir in the groundnut paste, the cooked beef and fish with their liquid, the yaji, a little more seasoning cube and salt to taste. Stir gently and cook for about 10 minutes.
Add the boiled zogale leaves and let them steam in the soup for about 5 minutes. Take the pot off the heat and serve with tuwo masara, burabisko or tuwo shinkafa.
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