Miyan Zogale(moringa soup) is another one of the popular Hausa soups. This soup is healthy because of the use of moringa leaves.
I supposed you must have heard the story behind the moringa leaves. They are very medicinal and a healthy choice for vegetable.

If you can’t find moringa leaves, you can also use spinach or ugu (fluted pumpkin) alternatively. Miyan zogale as well as most Hausa soups are served with semo or tuwo shinkafa.

This soup is very easy to prepare, it can be made in under 60 minutes, provided the moringa leaves are already parboiled.
Miyan Zogale (moringa soup)

Moringa leaves can be hard sometimes and takes up to 60 minutes of cooking before they go soft. Just add water and start cooking. You can drink the water after cooking. it is medicinal.

However, it all depends on the leaves. If the leaves are not from a matured tree it may take just about 15-30 minutes to go soft.

Ingredients Includes | Serving: 6

  • Ground dried groundnut (2 cups)
  • Parboiled moringa.
  • 2 cups of ground groundnut.
  • 2 teaspoon of daddawa
  • Ground crayfish (3 Table spoons)
  • Beef (1kg)
  • Palm oil (150ml)
  • Ground tomato (400ml)
  • Seasonings
  • Maggi (1 cube)
  • Salt and pepper to taste.(Half cup)

Nigerian food ingredient

You will see the ground groundnut in the orange bowl and tomatoes in the green bowl. What you are seeing in the other orange bowl is boiled meat.

The black thing in a container near the maggi is called daddawa in Hausa, our local maggi.
Daddawa is made from soy beans, sugar and some other ingredients.
It serves as a local sweetener for most Hausa foods.

These are groundnuts, they act as thickener for Miyan Zogale(moringa soup). Just ground as it is, you dont need to peel off the back or fry it.
Groundnuts

You can start by parboiling the meat. Use onions, a cube of maggi, teaspoon of daddawa and a teaspoon of salt.

Heat your red oil for about a minute. Add the ground tomatoes and allow to fry for up to 8 minutes. Remember to stir continuously, so you don’t end up with burned tomatoes.
oil
making miyan zogale
Once the tomato is properly fried, add the meat with the stock and allow to boil for up to 10mins.

Add 3 cups of water and then add all the other ingredients except moringa and the groundnut.
Below is what parboiled moringa looks like.
Moringa leaves

When it boils for 10 mins then add the groundnut but not much. Add and stir, the groundnut does the job of thickening the soup. Observe before you add more.

Allow it to cook for 20 mins, when the groundnut is cooked you will see oil at the top of the soup. Then you can now add the moringa leaves. And allow to simmer for 10 minutes.
Moringa soup

That is how to make Miyan Zogale(moringa soup). You can serve with tuwo shinkafa or semo.

Are you from Hausa? Send me your own Hausa Food recipe. This moringa soup recipe was sent by Mrs Koko. Please send your own through my private WhatsApp line – 08157668217. Thanks.

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Comments

  1. Miracle  March 3, 2016

    Yes, Thanks for the Hausa Soup. I am from Hausa and knows how to make a couple of our foods, I will send you the pictures shortly.

    reply
  2. jellies hannah  March 16, 2016

    Thank you very much I now know how to cook morning soup. And is very sweet u need to test it

    reply
  3. Felicia  March 16, 2016

    Good afternoon Aunt chy,God bless the day I browse this site, and God bless u. I ve made afang soup before and I was disappointed with myself, but when I made the recipe u gave I want to make that soup again God bless u.

    reply
  4. Rashida  March 16, 2016

    How I cook my zogale firstly. Get up fresh moringa set it aside. Take ur dawadawa, dry ginger,n beans in a pot leave it to cook til d beans r soft u den add d zogale wit small potash,leave it til d zogale is soft u den add up ur groundnut puddin finally add ur Maggi n salt to taste take it down serve with. Tuwon chinkafa

    Note u can add pepper n onions too to ur taste bt not tomato

    reply
  5. FATIMA  March 22, 2016

    Hi Aunt CHY. Tanc 4 d hausa soup but I am not Hausa by tribe. U do ask me to send some Hausa soup recipes to u.

    reply
  6. Vera  April 18, 2016

    Helo ma did u finish all the maggi am seeing on the plate inside one pot of soup?

    reply
    • Chy Anegbu  April 19, 2016

      @ Vera, lol. Not really, I did specify the needed quantity of maggi for miyan zogale

      reply
  7. BimJESU  April 18, 2016

    This is a beautiful recipe, sure to try it soon. Hope I can replace the meat with fish, will it come well?

    reply
    • Chy Anegbu  April 18, 2016

      Sure, you can try it with fish>

      reply
  8. Olayinka  July 10, 2016

    It’s really nice to behold and worth trying; although I’m not from Hausa tribe.

    reply
  9. mary  August 4, 2016

    Hi,thanks for the recipe of moringa soup (Miyan Zogale). Can I add the leaves without parboiling it in other to get the health benefit of the leaves.

    reply
    • Famaks  July 4, 2017

      How do I get dadawa in Lagos

      reply
  10. Mambo  August 9, 2016

    Thanks for the Hausa food – Miyan zogale. I am a Camerooian n I like niaja food so well becoz I have nàija friends . really it’s was God that ask me to discover this website aunty Chy ,in short all your foods are savoury. Let God bless u for us ooo.

    reply
  11. Abraham  October 9, 2016

    I saw your recipe from Mrs koko abt Moringa leave soup. There is no single or specific way of prep moringa soup. What she gave is the ‘gorgeous’ way of prep it. Northerners are humble pple and have a way of reflecting their humilringa shld be prep traditionally, this removes palm oil from the list. Here is my take. By the way, my name is Ibrahim, a bachelor from southern Kaduna state.

    Ingredients

    1/2 kg beef but preferably bush meat like Mr. Hare – zomo
    1 medium size dried roasted fish
    1 medium size red onion
    4 balls of scotch bonnet pepper – atarugu
    1 thumb size ginger or a little more
    1 milk tin of parboiled black eye beans
    2 table spoon daddawa
    1 cup of tiny smelly 0A1 cup of tiny smelly dried fish [they are white, crayfish size]
    3 cubes of maggi star- dandano
    A hand full of fresh curry leafs
    Parboiled Moringa

    Preparation
    1. Crush the daddawa in a mutter until it is soft. Set aside in a plate
    2. Roughly crush the tiny smelly fish and also set aside
    3. Crush the atalugu and ginger and set aside
    4. Wash the bush meat and dried smoked fish with hot water to remove sand, smoke and other residue
    5. Place meat and fish in a pot, add onion sliced, the cubes of maggi, some water to the level of the meat and allow to boil until it is soft, at which point the water must have reduced. Add some more water to the same level.
    6. Add the crushed smelly fish, daddawa and atarugu, allow for 3-5 minutes.
    7. Add the parboiled beans, allow for some 5 minutes on moderate heat.
    8. Finally add moringa and curry leaf, stir, taste and add salt, reduce heat and allow to simmer for 5-8 minutes and you are done.

    Because this is miyan gargajiya – traditional soup – for no reason should palm oil or groundnut oil come into play. It should be completely green. it goes with tuwon shinkafa, alkama, amala, masara or dawa. It does not go with eba, pounded yam. Cheers. Ibrahim

    reply
  12. Esther  November 9, 2016

    that is man in the kitchen.ibro since is miyan gargajiya why parboil am from taraba we only wash with water and salt to kill the cyst on the leaves while cooking we add little potash to soften it.

    reply

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