Cookbook:Miyan Zogale (Nigerian Moringa Soup)

Miyan zogale ("moringa soup") is a northern Nigerian dish featuring moringa leaves and groundnuts. The use of groundnut gives the soup a unique taste, and the soup goes well with tuwo shinkafa and other swallows. If needed, ugwu or spinach leaves can be used instead of moringa leaves.

Ingredients

 * Zogale leaves, washed
 * Raw groundnuts, shelled
 * Beef, washed and cut into pieces
 * Seasoning/stock cubes, crushed
 * Smoked dryfish, washed and deboned
 * Palm oil
 * Onion, diced
 * Tomatoes, diced
 * Fresh pepper, diced and ground to a paste
 * Yaji (suya spice)
 * Salt

Equipment

 * Stove
 * Pot
 * Knife
 * Bowl

Procedure

 * 1) Boil the zogale leaves for about 10 minutes. Drain and set aside.
 * 2) Soak the groundnuts in hot water (you can use the hot water drained from zogale leaves). Drain water, and peel off the groundnut skins.
 * 3) Grind the groundnuts to a paste.
 * 4) Combine meat, onion, and seasoning cubes in a pot. Cook for about 15 minutes over medium heat.
 * 5) Cover the meat with water, add the smoked fish, and continue to cook.
 * 6) Heat palm oil in a clean pot. Add the diced tomatoes, onions, and the pepper paste. Fry for 5 minutes.
 * 7) Add the groundnut paste, cooked meat and fish, yaji, and some cube seasoning. Stir gently, and cook for about 10 minutes.
 * 8) Add the zogale leaves, and let steam for about 5 minutes.
 * 9) Remove from heat, and serve with tuwo masara, burabisko, or tuwo shinkafa.