Nigerian Miyan Giyada
Miyan gyada is a traditional Nigerian soup popular in northern Nigeria, especially among the Hausa people. It is made from groundnuts (peanuts), which are blended into a paste and cooked to form a rich, creamy soup. The dish is usually prepared with meat or fish, vegetables, and local spices, giving it a deep, nutty flavor. Miyan gyada has a thick, smooth texture and is highly nutritious and filling. It is commonly served with northern swallows like tuwo shinkafa or tuwo dawa and is an important part of northern Nigerian cuisine.
Source and licence
"Nigerian Miyan Giyada" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Miyan_Giyada, revision 4634710), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Miyan_Giyada&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 4634710
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
- 500 g meat or fish
- 1 medium onion
- 2 seasoning cubes
- Salt to taste
- 2 cups groundnuts/peanuts or groundnut paste
- 3–4 Scotch bonnet peppers
- 2–3 tablespoons palm oil or vegetable oil
- 2 cups leafy vegetables (e.g. spinach or ugu leaf)
- 4–5 cups water or meat stock
- 2 medium tomatoes (optional)
Method
- Season with onions, salt, and seasoning cubes, then boil until tender. Keep the stock.
- Blend groundnuts (or use ready paste) until smooth.
- Add the paste into the pot and allow it to cook, stirring to prevent burning.
- Add pepper and a little palm oil or vegetable oil, then mix well.
- Add your leafy vegetables and stir.
- Allow the soup to cook until it thickens and oil begins to rise to the top. The soup should be thick, creamy, and rich with a nutty flavor.
- Taste and add salt or seasoning if needed.
- Serve with swallows like tuwo shinkafa or Tuwo dawa.