Miyan Taushe(Nigerian Pumpkin Stew)
Miyan Taushe(Nigerian Pumpkin Stew)
Miyan Taushe is a rich and flavorful pumpkin stew from Northern Nigeria, traditionally enjoyed with fufu, rice, or even naan bread. Made with tender goat meat, a blend of peppers, and roasted peanuts, this dish brings a delightful fusion of textures and flavors. 🌶️🍲
Equipment
Ingredients
- 1.5 lbs goat meat cut into chunks
- 1.5 lbs pumpkin peeled and cut into chunks
- ½ cup palm oil
- ½ cup roasted peanuts
- 7 plum or Roma tomatoes
- 2 large onions divided
- 1 bell pepper
- 4 scotch bonnet peppers divided
- 10 oz chopped spinach fresh or frozen
- 5 oz sorrel or substitute with more spinach if unavailable
- ¼ cup ground dry crayfish
- 2 tablespoons shrimp bouillon
- Salt to taste
- 2 cups water
Instructions
- Prepare the Ingredients: Slice one onion and two scotch bonnet peppers, setting them aside.
- Braise the Goat Meat: In a large stock pot, braise the goat meat with the sliced onions, scotch bonnet peppers, 1 teaspoon of bouillon, and 1 teaspoon of salt. Cook on low-medium heat for about 30 minutes or until the meat is tender.
- Make the Tomato Paste: While the meat is braising, blend the tomatoes, bell pepper, one remaining onion, and the other two scotch bonnet peppers. Transfer the blended mixture into a pot and cook over medium heat until it thickens into a paste. Stir occasionally to prevent burning, and reduce heat if needed.
- Cook the Pumpkin: Once the meat is tender, add the pumpkin chunks and 2 cups of water to the pot. The water should cover the pumpkin and meat. Adjust the seasoning if necessary, then cover and simmer for 15 minutes, or until the pumpkin is soft.
- Grind the Peanuts: While the pumpkin cooks, grind the roasted peanuts into a rough paste using a blender, food processor, or a mortar and pestle. Set aside.
- Combine and Cook: When the pumpkin is tender, mash it lightly using the back of a spoon. Stir in the ground peanuts, thickened tomato paste, crayfish, and remaining bouillon. Cover and cook for 5 minutes on low-medium heat.
- Add the Greens and Palm Oil: Stir in the palm oil, chopped spinach, and sorrel. Cover and continue to cook on low heat for 10 minutes until the greens are tender.
- Final Adjustments: Taste the stew and adjust the salt if needed. Turn off the heat and let it rest for 5 minutes before serving.
Notes
- 🌶️ Be cautious when handling scotch bonnet peppers to avoid burns; using gloves is recommended.
- 🎃 Butternut squash can be used as a substitute for pumpkin if desired.
Nutrition
Calories: 348kcalCarbohydrates: 12gProtein: 21gSaturated Fat: 8gCholesterol: 70mgSodium: 650mgPotassium: 700mgVitamin A: 9000IUVitamin C: 20mgCalcium: 90mgIron: 5mg
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