Miyan Lalo (Hausa Jute Leaf Soup)
Miyan Lalo is a traditional jute leaf soup commonly eaten by the Hausa people of Northern Nigeria. It is similar in preparation and texture to the Yoruba dish known as ewedu soup.
- Servings
- 2–3
Ingredients
- 3 medium pieces of meat
- 2 teaspoons stock cube (e.g., Maggi)
- ½ cup dried ground chile pepper (adjust to taste)
- 1 large onion, chopped
- 2 bunches of fresh jute (lalo) leaves, chopped
- 1 small piece of potash (kanwa)
- 2 medium pieces of daddawa (fermented locust bean), pounded
- Water (as needed for boiling)
Method
- In a pot, boil the meat with the stock cube, half of the chopped onion, and just enough water to cover the meat. Cook until the meat is tender.
- Add the chopped jute leaves and potash. Cook for 5–10 minutes, stirring occasionally.
- Blend the remaining onion with the chile pepper and a small amount of water to form a purée. Add this mixture to the pot along with the pounded daddawa.
- Stir well and simmer for another 2 minutes, then remove from heat. Serve hot with tuwo (e.g., Tuwon Semo, Tuwon Masara, Tuwon Shinkafa, Semovita or Fufu).
Notes
- You can use frozen jute leaves or molokhia as a substitute if fresh lalo is unavailable.
- Ground crayfish or seasoning oil may be added for extra flavor depending on personal preference.
Equipment
- Pot
- Stovetop
- Knife
- Blender or grinding stone
- Bowl