Is Miyan Taushe my first Northern soup recipe on this website? In all my years of blogging? Forgive me my Northern Friends. I have enjoyed various soups from the North and I can’t believe this is my first one. It has been my favourite so far and I have played with multiple versions of it for events. For this recipe, the vegetable I used is called Green. I know! I know! But that’s what we call it in Nigeria. Some people replace it with Spinach depending on what is accessible to them.
More recently, I had an event I catered for the launch of the Glenfiddich Grand Cru drink. This recipe featured but with a major twist. I deconstructed elements of it and added things to it. Taking the rice dish typically served with Miyan Taushe, I made a crispy rice version of it. I then took the pumpkin soup and added cooking cream to with all the elements still present. With the vegetable added to it, I made some herb oil and drizzled over it. This was all served with Pan seared fish and some of the guests were pleasantly surprised when I told them the inspiration for the dish. It was a favourite of the night.
The two times my Northern friends have made Miyan Taushe for me, they have served it with Tuwo Shinkafa or Masa (Waina). These are both rice dishes. Tuwo Shinkafa is a form of swallow made from a shorter grain rice. In this recipe, I chose to serve mine with Masa. If you choose to make it, don’t forget to share a picture.
Recipe for Miyan Taushe
Ingredients (Serves 2)
5 pieces of Beef
1 Large Bulb of Onion
2 Scotch Bonnet Peppers
Seasoning Cube
1/2 large Pumpkin (Peeled and diced)
2 Large Tomatoes
2 Cooking Spoons of Palm Oil
Small Piece of Smoked Fish
A Handful of Peanuts
2 Tablespoons Crayfish
A teaspoon of Salt
2 Handful of Chopped Green Vegetables (Green or Spinach or Efo Tete)
Method
In a pot, add your beef, a handful of chopped onions, seasoning cubes, salt, 1 scotch bonnet pepper and a cup of water and bring to boil on medium heat till soft.
In a separate pot, add your peeled and diced pumpkin, 1 scotch bonnet pepper, tomatoes, a handful of chopped onions and seasoning cube.
Blend your peanuts and set aside.
Wash and chop your green vegetables and set aside.
Once your pumpkin and tomatoes and soft. Blend and set aside.
In another pot, heat up your palm oil and stir fry your left over onions. Add your blended pumpkin mix and stir fry. Add your stock from your beef and allow to simmer for 5 minutes on medium heat.
Pour your beef into the soup, season with crayfish and check to correct seasoning.
Add your smoothly blended peanuts to the soup and stir. Reduce to low heat and allow the soup to simmer for an additional 2 minutes.
To the pot, add your smoked fish, stir in and taste for seasoning. Allow to simmer for 3 minutes on low heat.
Finally add your chopped green vegetables and stir in. Turn off the heat immediately and allow to sit till its done simmering.
Serve with Masa, Tuwo Shinkafa or any swallow of your choice.
