Soups & Stews

Miyan Taushe

Name: Miyan Taushe
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 600 g beef (Cut into 3 cm pieces); 600 g peeled ripe pumpkin (Seeded and cubed); 150 g unsalted roasted groundnuts (Finely ground); 100 g smoked fish (Cleaned and deboned); 120 g fresh sorrel leaves (Yakuwa; washed and sliced); 1 medium red bell pepper (Seeded); 2 medium tomatoes; 1 medium onion (Half chopped, half for blending); 1 small Scotch bonnet pepper; 2 tbsp palm oil; 1 tsp ground dawadawa (Locust-bean version); 1 tbsp ground dried crayfish; 0.75 tsp salt (To taste); 1200 ml water

Pumpkin, groundnuts, beef and leafy sorrel make a thick, sweet-savoury soup. Taushe puts ripe pumpkin at the centre of the pot. In a recipe shared through Nigerian Food TV by Hausa home cooks, yakuwa leaves balance the pumpkin with tartness. The soup is eaten with tuwo or masa, and each household adjusts the vegetables, oil and proteins. Cultural context: A Hausa-associated pumpkin soup with household variations; sorrel contributes a characteristic sour counterpoint.

Miyan_taushe_02.jpg by Aykunya13, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0

Image details

None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.

Full source and image record

25 minPreparation

95 minCooking

6Servings

What you’ll need

6 servings

Let’s get cooking

1
Simmer beef with the chopped half-onion, half the salt and 1 litre water for about 60 minutes or until nearly tender.
2
Blend the remaining onion, bell pepper, tomatoes and chilli with 100 ml water. Add to the beef with the pumpkin; simmer for 15 minutes, until the pumpkin is very soft.
3
Mash roughly half the pumpkin against the pot. Mix the groundnuts with the remaining 100 ml water and a ladle of hot broth to make a loose paste.
4
Stir in the paste, palm oil, fish, crayfish and dawadawa. Simmer for 15 minutes, stirring frequently and adding a little hot water if needed.
5
Add sorrel and simmer for 5 minutes. Check the beef is tender, taste for salt and serve.

A little kitchen wisdom

Spinach can replace sorrel for texture, but it will not supply the same tartness; a small squeeze of lemon at serving is an adaptation Groundnut-thickened soup catches easily, so stir right across the base Timing: active preparation 25 min; cooking 95 min; additional passive time 0 min; conservative planning allowance 120 min. Some stages may overlap. Recipe status: Research draft; not kitchen-tested. Allergens and checks: peanuts; fish; crustaceans

Recipe notes & sources

Research draft; not kitchen-tested

Also known as: Miyar taushe, Pumpkin and groundnut soup

A Hausa-associated pumpkin soup with household variations; sorrel contributes a characteristic sour counterpoint.

Allergens: peanuts, fish, crustaceans