CLASSY STEPS TO PREPARE A DELICIOUS HAUSA GROUNDNUT SOUP
One of the yummiest meals I have ever tasted and would encourage people to make is groundnut soup, because it is rich in taste and content. However, this soup might not be popularly known down south, and even I came to know about this soup during my last visit to Kaduna where I went to attend one of my closest friend’s wedding who was Hausa by birth and getting married to a Hausa man. To be untruthful, she was not so delighted to see me, in sighting me, she screamed and then we hug. And after that she introduced me to her family, and then in the process of our funny conversation I was presented with this meal that arouse my five senses as I smelled it’s aroma and then when I tasted it, I was more excited than disappointed. When I asked her what the meal was called, she told me it was called Miyan miya in Hausa known as groundnut soup in english and added that it was one of their best Tribal soup.
To begin with, groundnut soup also called peanut soup is a Hausa meal that is rich in taste and content, just a little taste of it will make you feel so much satisfaction and to be proverbial, would fill your soul with so much joy as you take in more. It contains protein, phosphorus, fiber and a few others, which enriches the body. Nevertheless, for such a meal to be well enjoyed it needs to be well prepared.
This soup can be easily cooked in various ways using the major ingredients and some other additional components if you dim it fit depending on the tribe and the choice of style preferred, but for a typical Hausa meal, the following are going to be the basic ingredient used, which are
- Palm oil
- 500g of groundnut
- Shaki (Towel)
- Dry fish
- Stock fish
- Salt (to taste)
- Grounded pepper (to taste)
- Ground catfish (2 table spoons)
- Bitter leaf or spinach
- Seasoned cube.
To begin with,
- Sock your stock fish and dry fish inside water for about an hour
- Roast your groundnut with a gentle stir until it well roast to a level, then set aside to cool before grinding.
- Wash and cut the bitter leaf or spinach into tiny pieces.
- Then other ingredient following suit to be well place in their plates.
- Put the shaki in first for it to be well cooked and give it time.
- Next, add the stock and dry fish to it.
- Then, after all is done add the beef and the seasoned cube, preferably Knorr.
- After that is done add crayfish, salt and pepper then cover it and allow to boil.
- Transfer the meat and fish to another pot.
- The stock, add the ground groundnut to it and stir, and also, every 5 miuntes stir and add little water.
- Add the beef and fish, and then stir it after lowering the gas.
- Lastly as an option, add vegetable to it and then allow it to steam for some time and then stir.
To this end, a delicious and tasty meal should be ready and served; you might preferably add some slices of tomatoes to garnish it, and this can be accompanied with ”tuwon shinkafa” a traditional hausa swallow producing a fabulous meal that makes mouths water.
By Muttallab Ose