I know you might be a little surprised this even exists, but yes, it does, and it really is delicious.
Miyan taushe is a savory pumpkin dish, native to the Hausa and Fulani tribes of the Northern Nigeria, and actually not so popular in other places.
It is usually served with Rice Masa or Tuwo Shinkafa.
• 1 small sized Pumpkin
• 1/2cup of raw Groundnut/ Groundnut paste
• Assorted Namaa; Goat meat and Cow Leg
• Assorted Offals; saki, fuku, heart and kidney
• 1 piece of smoked fish
• 1/4 cup of locust beans also called dawadawa/iru
• 2 pieces of ata rodo/scotch bonnet
• 100g of Yakuwa leaves
• 1 bunch of spinach and half bunch of yakuwa
• 1 cooking spoon of Palm oil (if you desire)
• 1 piece of tatashe/jan tatasei
• 2 pieces of tomatoes
• 1 Onion
• Seasoning cubes
First cut the pumpkin into two and then proceed to cut into smaller pieces. Peel the bark/outer skin, take out the seeds and the hairy pulp. You can use canned Organic Pumpkin (with no sugar, salt or flavouring added).
Note: If you are using pumpkin paste, put it in after the meats have cooked.
1. Boil the pumpkin and season with the assorted meats and smoked fish.
2. Remove the meats and fry a little if you want.
3. Mash the cooked pumpkin to a pulp in the pot containing the beef stock/omi eran and set it aside.
4. Roast the groundnuts for a few minutes in a pan (3-4mins is fine) then peel the skin off and blend to a paste.
5. Blend the ingredients for the pepper (tomatoes, onion, ata rodo/scotch bonnet and tatashe) and reduce it till most of the water content has evaporated.
6. Cook the fried meat in the pot containing the mashed pumpkin and stock, till the stock starts to boil.
7. Reduce the heat so it won’t burn as you add the groundnut paste, stir till it dissolves. The groundnut paste will take like 3 minutes to dissolve and the stock will thicken(now looking like an orange color).
8. Add the iru, little pepper and palm oil (if you are using). Stir and let it mix with the stock.
9. After a few minutes, taste and notice the groundnut, the soup will be watery at first. Reduce the heat till the soup thickens, check to see if the salt and seasoning cubes will suffice.
10. Wash the spinach, chop and add to the pot, stir and let it cook for a minute or two.
11. Rinse the Yakuwa leaves, chop and add to the soup, let it cook for a few minutes.
Note: If the soup is too thick , you can add a little water or beef stock. Don’t leave it for too long so the vegetables remain green and the soup orange.