Miyan Taushe (Hausa Pumpkin Soup)
Miyan taushe is a traditional, popular soup in Hausa homes, especially during festive seasons or when pumpkins are in season. It reflects the Hausa people's creative use of local ingredients to prepare nourishing, flavorful meals. It is rich, slightly sweet, and often flavored with groundnut paste and spices. It is commonly served with tuwo shinkafa (Nigerian Mashed Rice), tuwo masara (Nigerian Corn Fufu), or tuwon dawa (Nigerian Sorghum Swallow).
- Time
- 45–55 minutes
- Servings
- 2–3
Ingredients
- 500 g beef or goat meat
- 1 medium onion, chopped
- 2–3 seasoning cubes
- Salt (to taste)
- Water (as needed)
- 2 cups peeled and chunked pumpkin
- 2 tablespoons groundnut paste (optional)
- 1 tablespoon fermented locust beans (daddawa)
- 2–3 tablespoons palm oil or groundnut oil
- 1–2 teaspoons ground chile pepper (to taste)
- 1–2 pieces dried or smoked fish (optional)
- 1 cup chopped spinach, ugu leaf, or yakuwa leaf (optional)
Method
- Place the meat in a pot. Add chopped onion, seasoning cubes, salt, and enough water to cover everything. Simmer until the meat is cooked through and tender to your taste—this can take a while for tough cuts of meat.
- Add pumpkin chunks to the pot. Cook until they become soft (about 10–15 minutes), then gently mash some of the pumpkin to thicken the soup.
- Add groundnut paste if using, daddawa, palm oil, chile pepper, and fish. Stir well and simmer for another 10 minutes.
- Add your leafy vegetables and cook for an additional 5 minutes.
- Add water if needed to get your desired soup thickness.
Notes
- Daddawa is fermented locust beans used to add deep flavor.
- Groundnut paste adds richness but can be omitted for a lighter version.
- The soup can be sweet, spicy, or both, depending on the pumpkin and chili quantity.
Equipment
- Cooking pot
- Knife and cutting board
- Cooking spoon
- Measuring cups and spoons
- Mixing bowl (optional, for dissolving groundnut paste or soaking dried fish)