Miyan Taushe
Miyan taushe is a popular Hausa soup that is often combined with masa and served as a square meal in Northern Nigeria.
Also known as pumpkin soup because pumpkin is one of the major ingredient used in making this soup.
Lots of foods exists in Nigeria, a great number of them are quite popular and served in several Nigerian popular restaurants while others, like this pumpkin soup is indigenous to certain local ethnic groups.
This soup is very popular in Northern Nigeria, among the Huasa/Fulani ethnic groups.
The first time I tried it, I concluded it was a hit and supposed to have been part of my menu all along.
Complete Ingredients for Miyan Taushe
600g Meat
Handful crayfish
250g cubed pumpkin
3 shombo
1 scotch bonnet pepper
1 tomato
Handful spinach leaves
1 stock/seasoning cube
1 cup groundnuts
1 medium-sized dawadawa
Small onions.
150g dried fish
Salt to taste.
Serving: 4 Persons
Preparation time: 60 minutes.
Image pointers
1. Spinach
2. shombo/ tomato/pepper
3. Crayfish
4. Cubed pumpkin
5. Groundnuts
6. Meat
I used a combination of cow meat and chicken in this recipe. You can use any kind of meat for this huasa soup. You can use goat meat, chicken, assorted meat or a combination of cow and turkey.
Preparing Miyan Taushe
Step 1
Wash and season the meat with one seasoning/stock cube, half teaspoon of salt and small sliced onions.
Set on heat and let it boil.
Step 2
Wash the dried fish and add. Add 2-3 cups of water (700ml)
Allow the meat and fish to boil for 7-10 minutes while you prepare the rest of the ingredients.
This kind of meat cooks quick, about 8-10 minutes then set aside.
Step 3
Combine the groundnuts, dawadawa, crayfish and blend or grind. Set aside.
Combine the shombo, tomato, pepper and blend or grind as well. Set aside.
How To Make Pumpkin Soup (Miyan Taushe)
Step 4
Set you cooking pot on heat, add half cup of palm oil.
Allow it to heat but don’t let it bleach. Add the ground tomato/pepper/shombo.
Let it fry for 10-15 minute while you stir occasionally to stop it from getting burned.
Step 6
When it is fried, add a cup of water. Add the precooked meat/fish too.
Stir and let the soup boil for 3 minutes.
Step 7
Add the diced pumpkins, followed by the ground crayfish/dawadawa/groundnuts
Step 8
Stir all together and allow the soup to cook and thicken for the next 10-15 minutes. As the pumpkin cooks and melt, the soup gets thickened.
Remember to stir every 5 minutes as it cooks. You don’t want it burned.
Add salt to your taste.
Step 9
Wash, slice and add the spinach leaves
Stir and let it simmer on low heat for 2 minutes and that is how to make miyan taushe. Serve with masa (waina), tuwo shinkafa or tuwo masara.
Miyan Taushe Recipe - Hausa Pumpkin Soup
Ingredients
- 600 g Meat
- Handful crayfish
- 250 g cubed pumpkin
- 3 shombo
- 1 scotch bonnet pepper
- 1 Large fresh tomato
- Handful spinach leaves
- 1 stock/seasoning cube
- 1 cup groundnuts
- 1 medium-sized dawadawa
- Small onions.
- 150 g dried fish
- Salt to taste.
Instructions
- Wash and precook the meat. Season before you set on heat, then let it cook for 10-15 minutes.
- Wash the dried fish and add to the cooking meat on heat, you may add more water, you don't want the meat to dry and burn.
- Let the meat and dried fish cook for the next 10 minutes. I used easy to cook meat, should be ready in just 10 minutes.
- Combine dried ingredients (dawadawa, crayfish, groundnuts) and blend. Then set aside.
- Also blend the combined tomatoes, shombo, pepper and set aside.
- Set a clean pot on heat and add palm oil
- Add the ground tomato/pepper/shombo after I heat the oil for 3-5 minutes.
- Stir and let itfry for the next 10-15 minutes.
- Once it is fred, add the cooked meat/fish, stir and let the soup boil for 3 minutes.
- Add diced pumpkins and ground crayfish/dawadawa/groundnuts.
- Stir all together and let the soup cook for 10 minutes as the pumpkins melt and thicken the soup.
- Add salt to your taste.
- Add sliced spinach leaves.
- Stir and let the soup simmer for 3 minutes.
4 Responses
I have only tasted this soup once in porthacourt. Miyan Taushe is not just a northern Nigerian soup, I think the middle belt and Southern Nigerians are beginning to flirt with it.
This soup tasted very nice the first time I tried it, once I can get my hands on some pumpkins, I am making it again.
I wanted to try soups from Northern Nigeria specifically, this is one of the best I have tried. If you have not tried this pumpkin soup, try it this weekend.
There are just few soups with Northern origin, if you are new this one here is where you start. I have tried miyan Taushe and loved it. Thanks for sharing the recipe.