Soups & Stews

Miyan Wake (Northern Bean Soup with Beef and Tripe)

Name: Miyan Wake (Northern Bean Soup with Beef and Tripe)
Prep time: 25 min
Cook time: 135 min
Total time: 175 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 300 g dried black-eyed peas (Or Nigerian brown beans); 350 g beef for stewing (Cubed); 200 g cleaned beef tripe (Food-grade, cut into bite-sized pieces); 150 g onion (Chopped and divided); 45 ml red palm oil; 15 g dawadawa (Mashed fermented locust beans); 0.5 tsp ground hot pepper; 1 tsp salt (Start with half, adjust later); 2200 ml water (Divided; additional hot water if needed)

Peeled beans mashed into a loose palm-oil soup with dawadawa, beef and tender tripe. Beans become the body of miyan wake rather than a side dish. Dobby’s northern preparation cooks peeled beans until they can be mashed, then adds meat, dawadawa and palm oil to a deliberately loose soup. As it cools, the beans continue to thicken the bowl, so extra hot water is part of serving it well. This entry preserves the northern name and the integrated meat broth while acknowledging its close culinary relationship to gbegiri and other smooth bean soups. Cultural context: Independently named northern bean soup. It shares ingredients with other Nigerian bean soups, while this formulation follows the meat-and-dawadawa preparation documented by Dobby.

25 minPreparation

135 minCooking

6Servings

Allow 15 additional minutes for resting / soaking. Total: 175 minutes.

What you’ll need

6 servings

300 g dried black-eyed peasOr Nigerian brown beans
350 g beef for stewingCubed
200 g cleaned beef tripeFood-grade, cut into bite-sized pieces
150 g onionChopped and divided
45 ml red palm oil
15 g dawadawaMashed fermented locust beans
0.5 tsp ground hot pepper
1 tsp saltStart with half, adjust later
2200 ml waterDivided; additional hot water if needed

Let’s get cooking

1
Soak beans in cool water for 15 minutes to loosen skins. Rub and rinse repeatedly, skimming off floating skins. Drain the peeled beans; this is a short peeling soak, not fermentation.
2
Place beef and tripe in a pot with half the onion, half the salt and 1 litre water. Bring to a boil, then simmer partly covered for 90–120 minutes until both are tender. Tripe varies greatly; add water and continue if still rubbery.
3
Meanwhile simmer peeled beans in 1.2 litres fresh water for 45–65 minutes until they collapse when pressed. Keep them covered by liquid and stir near the end to prevent sticking.
4
Mash the beans thoroughly with their cooking liquid or use an immersion blender. Do not seal boiling liquid in a countertop blender.
5
Add cooked beef and tripe with enough of their broth to make a pourable soup. Stir in palm oil, remaining onion, dawadawa and pepper. Simmer gently for 15 minutes, stirring the bottom often.
6
Taste before adding remaining salt. Loosen with hot water if needed and serve with tuwo. Refrigerate leftovers promptly and add a splash of water when reheating thoroughly.

A little kitchen wisdom

Beans that are old or hard may need more time; judge by softness before mashing Only use cleaned food-grade tripe and cook it completely No potash is used to speed softening Timing estimate: active preparation 25 min; cooking 135 min; additional passive time 15 min; conservative planning allowance 175 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: No major allergen intentionally included; verify every ingredient and product label.

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Miyar Wake

Independently named northern bean soup. It shares ingredients with other Nigerian bean soups, while this formulation follows the meat-and-dawadawa preparation documented by Dobby.

Around the table 0

Be the first to start the conversation.

More recipes to try

Soups & Stews

Image details

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

Full source and image record

Soups & Stews

Imoyo (Light Fresh-Fish Stew)

55 min

Uche Cooks at Home

Soups & Stews

Pocho (Tiv Pepper and Meat Sauce)

120 min

Ose’s Delta Table

Miyan Wake (Northern Bean Soup with Beef and Tripe)

25 minPreparation

135 minCooking

6Servings

Allow 15 additional minutes for resting / soaking. Total: 175 minutes.

What you’ll need

6 servings

300 g dried black-eyed peasOr Nigerian brown beans

350 g beef for stewingCubed

200 g cleaned beef tripeFood-grade, cut into bite-sized pieces

150 g onionChopped and divided

45 ml red palm oil

15 g dawadawaMashed fermented locust beans

0.5 tsp ground hot pepper

1 tsp saltStart with half, adjust later

2200 ml waterDivided; additional hot water if needed

Let’s get cooking

Soak beans in cool water for 15 minutes to loosen skins. Rub and rinse repeatedly, skimming off floating skins. Drain the peeled beans; this is a short peeling soak, not fermentation.

Place beef and tripe in a pot with half the onion, half the salt and 1 litre water. Bring to a boil, then simmer partly covered for 90–120 minutes until both are tender. Tripe varies greatly; add water and continue if still rubbery.

Meanwhile simmer peeled beans in 1.2 litres fresh water for 45–65 minutes until they collapse when pressed. Keep them covered by liquid and stir near the end to prevent sticking.

Mash the beans thoroughly with their cooking liquid or use an immersion blender. Do not seal boiling liquid in a countertop blender.

Add cooked beef and tripe with enough of their broth to make a pourable soup. Stir in palm oil, remaining onion, dawadawa and pepper. Simmer gently for 15 minutes, stirring the bottom often.

Taste before adding remaining salt. Loosen with hot water if needed and serve with tuwo. Refrigerate leftovers promptly and add a splash of water when reheating thoroughly.