Nigeria / Soup
Miyan Lalo (Hausa Jute Leaf Soup)
Miyan Lalo is a traditional jute leaf soup commonly eaten by the Hausa people of Northern Nigeria. It is similar in preparation and texture to the Yoruba dish known as ewedu soup.
Ingredients
- meat, medium3 piece
- stock cube, e.g. Maggi2 tsp
- chilli powder, dried ground chile pepper; adjust to taste1/2 cup
- onion, large; chopped1
- jute leaf, fresh; lalo; chopped2 bunch
- potash, small; kanwa1 piece
- fermented locust bean, medium; daddawa; pounded2 piece
- water, as needed for boiling
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a pot, boil the meat with the stock cube, half of the chopped onion, and just enough water to cover the meat. Cook until the meat is tender.
Add the chopped jute leaves and potash. Cook for 5–10 minutes, stirring occasionally.
Blend the remaining onion with the chile pepper and a small amount of water to form a purée. Add this mixture to the pot along with the pounded daddawa.
Stir well and simmer for another 2 minutes, then remove from heat. Serve hot with tuwo (e.g., Tuwon Semo, Tuwon Masara, Tuwon Shinkafa, Semovita or Fufu).
