Miyan Zogale is a soup native to one of the largest ethnic groups in Nigeria, Hausa. It is also known as Moringa soup because the moringa leaf is the essential ingredient in its preparation. This soup is healthy because of the use of this moringa leaves; they are very medicinal even when you drink the water after parboiling.
INGREDIENTS
The list of ingredients includes; Ground dried groundnut, moringa leaf, daddawa (Hausa seasoning made from soya beans, sugar and other ingredients), ground crayfish, beef, ground tomatoes, stock cubes, salt and pepper.
BEFORE COOKING
The first thing to do in preparation of Miyan Zogale is to parboil the moringa leaves. This takes much time because moringaleaves can be hard sometimes and takes up to 60minutes of cooking before they go soft. You only need water to cook the leaves. You also have to parboil the meat using onions, stock cubes, daddawa and salt.
COOKING DIRECTION
Heat your palm oil for about a minute. Add the ground tomatoes and allow frying for some minutes. Stir continuously to prevent the tomato from being burnt. Once the tomato is properly fried, add the meat with the stock and allow boiling up to 10 minutes. Pour small quantity of water and then add all the other ingredients on ground except moringa and the groundnut. When the contents boil for about 10 minutes, then add the groundnut and stir. The groundnut is to serve as the soup’s thickener. Allow it to cook for 20 minutes; there will be oil at the top of the soup when it is done. Then you can now add the moringa leaves. Allow to simmer for another 10 minutes after which your MiyanZogale (moringa soup) is ready.
Miyan Zogale is a popular food in Hausa land which is served with their favorite meal Tuwo Shinkafa. It can also be eaten with semo or wheat. Don’t ever think you would go home with anHausa without testing this soup. You will be glad you did.
