Miyan Ridi (Nigerian Sesame Soup)
__notoc__ Miya Ridi is a traditional toasted sesame seed soup popular among the Hausa people of Northern Nigeria. Rich in flavor and often served with tuwo or other local swallows, it is a nutritious dish commonly prepared during special occasions or family meals.
Source and licence
"Miyan Ridi (Nigerian Sesame Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Miyan_Ridi_(Nigerian_Sesame_Soup), revision 4541007), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Miyan_Ridi_(Nigerian_Sesame_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4541007
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Beef (any type), cut in pieces
- 1 large onion, chopped
- Seasoning cube
- Tatashe (red bell pepper), blended
- 2 cups toasted sesame seeds (ridi)
- 3 cooking spoons palm oil
- Onion, sliced
- 2 medium-sized dried smoked fish
- Alayyahu (spinach)
- 500 g beef, cut into bite-sized pieces
- 2 seasoning cubes (e.g., Maggi)
- 2 large tatashe (red bell pepper), blended
- 2 cups toasted sesame seeds (ridi), blended into a paste
- 3 tablespoons palm oil
- 1 small onion, sliced
- 2 medium-sized dried smoked fish, cleaned and deboned
- 1 chopped alayyahu (spinach)
- Water, as needed
Method
- In a pot, boil the beef with the chopped onion, seasoning cubes, and a little water until the meat is tender.
- Blend the toasted sesame seeds into a smooth paste using a blender or grinding stone.
- In a separate pot, heat the palm oil over medium heat. Add the sliced onion and blended red bell pepper, then fry for 5–7 minutes until fragrant.
- Add the cooked beef and some of the beef stock. Stir in the smoked fish and simmer for 5 minutes.
- Add the ground sesame seed paste. Stir continuously to avoid lumps, and cook for about 10 minutes. Add water as needed to reach desired consistency.
- Add the chopped spinach, stir, and turn off the heat after 1–2 minutes.
- Serve hot with tuwo shinkafa, pounded yam, wheat, or other swallow of choice.