This Hausa Groundnut soup is really easy to prepare. Below are all of the ingredients that you would need. These would serve 6 persons. This soup takes about 90 minutes to prepare.
- Ground dried groundnut (2 cups)
- Hibiscus (white)(Yakuwa).
- Beef (1kg)
- Dried fish – 500g
- Ground crayfish (3 Table spoons)
- Half cup of sliced onions.
- Palm oil (150ml)
- Salt to taste.
- 2 teaspoon of daddawa
- Vegetable (spinach preferably)(aleho)
- Ground Tatashe Pepper (Half cup)
- Sliced spring Onions (Half cup)
How to Make Miyan Geda
Boil your meat with seasoning (2 cubes of maggi, teaspoon each of garlic, ginger and salt) plus sliced onions. Also boil your hibiscus separately with just water until soft (could be slightly sour, so add a little potash, the potash would help remove the soured taste). Then wash it thoroughly when it is done.
While the meat is cooking, grind your dry groundnut (some people slightly fry the groundnut in a pot before grinding). I don’t.
Wash your dried fish with warm water and salt to remove sand and dirt, wash and cut your spring onions and green separately, blend your tatashe, pepper and onions together and set aside.
When your meat is almost ready add the tatashe blend, palm oil, crayfish, allow to boil for few minutes, add daddawa (Hausa Maggi) and taste for salt. You can add more salt if you like.
Then add your neatly washed dried fish, add 3 cups of water, add your ground groundnut and allow to cook a little, add your properly washed and cooked hibiscus to the soup, allow to cook for 5 minutes then add your spring onions, allow for a minute, put your spinach and allow for a minute, it’s ready to be served.
You just made a delicious pot of miyan geda (Hausa groundnut soup)