U did justice to the subject matter

Possibly! Now that you mentioned it, I think I can experiment on that.

How do I get dadawa in Lagos

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

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

Sure, you can try it with fish>

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