Soups & Stews

Miyan Yakuwa (Sorrel-Leaf and Groundnut Soup)

Name: Miyan Yakuwa (Sorrel-Leaf and Groundnut Soup)
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 450 g beef for stewing (Cubed); 250 g edible roselle leaves (Yakuwa, Hibiscus sabdariffa; leaves not dried zobo calyces); 100 g spinach (Washed and chopped); 100 g roasted unsalted peanuts (Finely ground); 250 g tomatoes (Chopped); 150 g red bell pepper (Deseeded); 100 g onion (Divided); 1 piece Scotch bonnet chilli; 2 cloves garlic; 30 ml red palm oil; 10 g dawadawa (Mashed fermented locust beans); 0.75 tsp salt; 1200 ml water (Divided, plus leaf-blanching water)

Tart roselle leaves and groundnuts simmered in a peppery beef broth, without pumpkin. Yakuwa brings a leafy tartness to several northern dishes, but it can also name the central ingredient of a soup in its own right. Published home recipes pair the leaves with groundnuts, tomatoes, peppers and beef; some add spinach as well. Unlike miyan taushe, this version contains no pumpkin, so the tang of the greens remains prominent. Buy leaves sold for cooking, rather than substituting ornamental hibiscus, and let the tuwo or grain served alongside soften the flavour. Cultural context: Northern Nigerian home recipes independently identify yakuwa as edible roselle/sorrel leaves. NICO’s Yarkuwa spelling is treated as a probable transcription variant, not proof of an exclusive ethnic origin.

25 minPreparation

120 minCooking

4Servings

What you’ll need

4 servings

Let’s get cooking

1
Simmer beef with half the onion, half the salt and 800 ml water for 55–70 minutes, until tender. Retain its broth.
2
Trim tough stems from roselle. Wash well, simmer in a separate pot of boiling water for 5–8 minutes until tender, then drain. This reduces some sourness without adding alkaline salts.
3
Blend tomatoes, bell pepper, chilli, garlic and remaining onion with 100 ml water. Warm palm oil in a wide pot and cook the blend for 12–15 minutes, stirring, until reduced and no longer raw-smelling.
4
Whisk ground peanuts with the remaining 300 ml water. Add to the pepper base with beef, broth and dawadawa. Simmer gently for 15 minutes, stirring along the bottom to prevent sticking.
5
Chop the drained roselle and add with spinach. Cook for 5–8 minutes until all greens are tender. Add a little hot water if too thick, then adjust salt and serve hot.

A little kitchen wisdom

The recipe uses food-grade roselle leaves, not generic hibiscus foliage Tang varies with leaves; blanch and drain rather than guessing a dose of potash Check groundnuts for freshness and discard anything mouldy Timing estimate: active preparation 25 min; cooking 120 min; additional passive time 0 min; conservative planning allowance 145 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: Peanuts

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Miyar Yakuwa

Northern Nigerian home recipes independently identify yakuwa as edible roselle/sorrel leaves. NICO’s Yarkuwa spelling is treated as a probable transcription variant, not proof of an exclusive ethnic origin.

Allergens: Peanuts

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Soups & Stews

Miyan Yakuwa (Sorrel-Leaf and Groundnut Soup)

25 minPreparation

120 minCooking

4Servings

What you’ll need

4 servings

Let’s get cooking

1
Simmer beef with half the onion, half the salt and 800 ml water for 55–70 minutes, until tender. Retain its broth.
2
Trim tough stems from roselle. Wash well, simmer in a separate pot of boiling water for 5–8 minutes until tender, then drain. This reduces some sourness without adding alkaline salts.
3
Blend tomatoes, bell pepper, chilli, garlic and remaining onion with 100 ml water. Warm palm oil in a wide pot and cook the blend for 12–15 minutes, stirring, until reduced and no longer raw-smelling.
4
Whisk ground peanuts with the remaining 300 ml water. Add to the pepper base with beef, broth and dawadawa. Simmer gently for 15 minutes, stirring along the bottom to prevent sticking.
5
Chop the drained roselle and add with spinach. Cook for 5–8 minutes until all greens are tender. Add a little hot water if too thick, then adjust salt and serve hot.