Miyan Geda (groundnut soup) is just another delicious Hausa soup. This article shows you how to make miyan geda and tuwo shinkafa.
For a long time I have wanted to learn about Hausa foods. Thanks to members of the Nigerian Kitchen. This recipe was sent by Mrs. Grace Goyit.
Tuwon shinkafa is swallow that is made from rice. If you have eaten semo before, then you have an idea of what tuwo shinkafa would look like… it is that good.
This Hausa Groundnut soup is really easy to prepare. Below are all of the ingredients that you would need. These would serve 6 persons. This soup takes about 90 minutes to prepare.
- Ground dried groundnut (2 cups)
- Hibiscus (white)(white zobo).
- Beef (1kg)
- Dried fish – 500g
- Ground crayfish (3 Table spoons)
- Half cup of sliced onions.
- Palm oil (150ml)
- Salt to taste.
- 2 teaspoon of daddawa
- Vegetable (spinach preferably)(aleho)
- Ground Tatashe Pepper (Half cup)
- Sliced spring Onions (Half cup)
White Hibiscus looks like the zobo leaves that we use for zobo drink but this one is white. Those Hausa mallams will sell it. Below is the image of white hibiscus.
How to Make Miyan Geda
Boil your meat with seasoning (2 cubes of maggi, a teaspoon each of garlic, ginger, and salt) plus sliced onions. Also boil your hibiscus separately with just water until soft (could be slightly sour, so add a little potash, the potash would help remove the soured taste). Then wash it thoroughly when it is done.
While the meat is cooking, grind your dry groundnut (some people slightly fry the groundnut in a pot before grinding). I don’t.
Wash your dried fish with warm water and salt to remove sand and dirt, wash and cut your spring onions and green separately, blend your tatashe, pepper and onions together and set aside.
When your meat is almost ready, add the tatashe blend, palm oil, crayfish, allow to boil for few minutes, add daddawa (Hausa Maggi) and taste for salt. You can add more salt if you like.
Then add your neatly washed dried fish, add 3 cups of water, add your ground groundnut and allow to cool a little, add your properly washed and cooked hibiscus to the soup, allow to cook for 5 minutes then add your spring onions, allow for a minute, put your spinach and allow for a minute, it’s ready to be served.
You just made a delicious pot of miyan geda (Hausa groundnut soup)
Miyan geda can be served with any one of Nigeria’s swallow (Eba, fufu, semo etc.) but in this case, it was served with tuwo shinkafa.
Tuwo Shinkafa is made out of rice, however, there is a unique kind of rice that does a perfect job. You will find it if you ask around. It looks just like this.
Making tuwo shinkafa is the easy part. Three cups of rice would do.
Wash your rice thoroughly and put it on fire with enough water to cover the top. Keep checking from time to time and adding water little by little, cos the rice has to be very soft. After which you turn it like your semo and serve. If you make a mistake and its slightly watery add semo to make it strong.
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