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Miyan Shuwaka (Hausa Bitter Leaf Soup)

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Prep: 0 min Cook: 0 min Servings: 2-3 Difficulty: medium

Categories: Soup

Tags: hausa, medium difficulty, recipes for soup, recipes using bitterleaf, recipes using chile, recipes using iru, recipes using meat, recipes using onion, recipes using palm oil, recipes using salt, recipes using tomato

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Shuwaka_%28Hausa_Bitter_Leaf_Soup%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMiyan%20Shuwaka%20%28Hausa%20Bitter%20Leaf%20Soup%29&oldid=4636103

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 100 g bitterleaf (fresh or dried)
  • 2 large chunks meat
  • 1 onion, chopped
  • 2 pieces fresh red chile pepper, puréed
  • 2 tomatoes, puréed
  • 1 teaspoon palm oil
  • 4 cup fermented locust beans (daddawa)
  • 1 teaspoon salt

Directions

  1. If using fresh bitter leaf, wash with salt and squeeze to reduce the bitterness.
  2. Boil the meat in a pot of water for a few minutes until cooked through. Remove the meat and set aside.
  3. Heat a skillet over medium heat, and add the palm oil. Add the onion, pepper, and tomatoes, and simmer for 5 minutes.
  4. Combine the cooked purée, meat, and bitterleaf in a pot. Add enough water to cover everything.
  5. Add the daddawa, stir the soup well, and cook for 3 more minutes over low heat.
  6. Season with salt to taste and serve.

Equipment

Cooking pot, Knife, Cutting board, Blender or grinding stone, Bowl, Cooking spoon