Learn how to make A Traditional Hausa Soup – Miyan Taushe and Traditional Efik Delicacy – Afia Efere

Miyan Taushe is a traditional Nigerian soup, particularly popular among the Hausa people in the northern part of the country. It is a delicious and nutritious soup made primarily from pumpkin or squash, and it is often served with a starchy side like tuwo shinkafa (rice pudding) or fufu. Here’s a basic recipe for making Miyan Taushe:

Ingredients:

• 2 cups pumpkin (taushe), peeled and diced
• 1 cup spinach or other leafy greens, chopped
• 1 cup groundnut (peanut) paste or peanut butter
• 2 tablespoons palm oil
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-2 teaspoons ground pepper (adjust to taste)
• 2 teaspoons ground crayfish
• 2 stock cubes (seasoning cubes)
• Salt to taste
• Meat (beef, goat meat, or chicken), cut into bite-sized pieces
• Water

Instructions:

1. Prepare the Pumpkin:

• Peel and dice the pumpkin into small cubes.

1. Cook the Meat:

• In a pot, cook the meat with chopped onions, garlic, stock cubes, and salt. Add enough water to cover the meat and let it simmer until the meat is tender.

1. Add Pumpkin:

• Add the diced pumpkin to the pot with the cooked meat. Cook until the pumpkin is soft and can be easily mashed.

1. Mash the Pumpkin:

• Use a spoon or a potato masher to mash some of the pumpkin in the pot. This will help thicken the soup.

1. Add Spinach:

• Add the chopped spinach or other leafy greens to the pot. Allow it to wilt and cook for a few more minutes.

1. Prepare Peanut Paste:

• In a separate bowl, mix the groundnut paste with some water to form a smooth, runny paste.

1. Add Peanut Paste to the Soup:

• Pour the groundnut paste into the pot, stirring continuously to avoid lumps. This adds a rich and nutty flavor to the soup.

1. Season the Soup:

• Add palm oil, ground pepper, and ground crayfish to the pot. Adjust the seasoning with salt if necessary. Stir well to combine.

1. Simmer:

• Allow the soup to simmer for an additional 10-15 minutes, allowing all the flavors to meld.

1. Adjust Consistency:
   • If the soup is too thick, you can add more water to reach your desired consistency.
2. Serve:
   • Miyan Taushe is traditionally served hot and is often paired with tuwo shinkafa (rice pudding) or any fufu of your choice.

Feel free to adjust the ingredients and quantities to suit your taste preferences. Miyan Taushe is known for its rich and comforting flavors, making it a favorite in Nigerian cuisine.

Traditional Efik Delicacy – Afia Efere

Traditional Efik events are incomplete without Afia Efere, a Nigerian white soup reserved for special occasions. It varies by tribe, with the Igbo version known as Ofe Nsala. Prepared without palm oil, it features fresh fish, chicken, or goat meat. The aroma of roasted spices and the sound of pounding yam filled the air at my father’s coronation, inspiring this delightful soup. Afia Efere offers a break from palm oil, and the addition of okra chunks and smoked fish enhances its appeal. The spices, African nutmeg, Aidan fruit, and dried chili pepper, contribute to making this simple soup a true treat.

Ingredients of Afia Efere:

• Whole broiler chicken (cut into pieces)
• Handful of smoked fish (shredded)
• 6 fingers of okra (optional)
• 2 tablespoons ground crayfish
• 1 tablespoon dried pepper (adjust to taste)
• 2 pieces blended African nutmeg (Iwun)
• 2 pieces Aidan fruit (size of your little finger)
• 1 crayfish seasoning tablet
• 1 beef seasoning cube
• Salt to taste
• Yam (for pounding)

Method:

1. Season the chicken with pepper, salt, beef seasoning, and 1 Aidan fruit; allow it to marinate for about 30 minutes.
2. Boil yams separately and pound until very resilient; set aside.
3. Steam the chicken until water dries up.
4. Add some water and steam the chicken for about 20 minutes or until it is halfway cooked.
5. Add about 4 cups of water, crayfish, smoked fish, remaining pepper, spices, and crayfish seasoning; bring to a boil.
6. Flatten out the pounded yam into about 3-4 pieces and add to the soup, boiling until it dissolves completely.
7. Add pieces of okra and cook for an additional 5 minutes (optional).
8. Serve the Afia Efere with pounded yam.

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