Miyan Zogale(moringa soup) is another one of the popular Hausa soups. This soup is healthy because of the use of moringa leaves.

I suppose you must have heard the story behind the moringa leaves. They are very medicinal and a healthy choice for vegetable.

If you can’t find moringa leaves, you can also use spinach or ugu (fluted pumpkin) alternatively. Miyan zogale as well as most Hausa soups are served with semo or tuwo shinkafa.

This soup is very easy to prepare, it can be made in under 60 minutes, provided the moringa leaves are already parboiled.

Moringa leaves can be hard sometimes and takes up to 60 minutes of cooking before they go soft. Just add water and start cooking. You can drink the water after cooking. it is medicinal.

However, it all depends on the leaves. If the leaves are not from a matured tree it may take just about 15-30 minutes to go soft.

Ingredients Includes | Serving: 6

  • Ground dried groundnut (2 cups)
  • Parboiled moringa.
  • 2 cups of ground groundnut.
  • 2 teaspoon of daddawa
  • Ground crayfish (3 Table spoons)
  • Beef (1kg)
  • Palm oil (150ml)
  • Ground tomato (400ml)
  • Seasonings
  • Maggi (1 cube)
  • Salt and pepper to taste.(Half cup)

 

You will see the ground groundnut in the orange bowl and tomatoes in the green bowl. What you are seeing in the other orange bowl is boiled meat.

The black thing in a container near the maggi is called daddawa in Hausa, our local maggi.
Daddawa is made from soy beans, sugar and some other ingredients.
It serves as a local sweetener for most Hausa foods.

These are groundnuts, they act as thickener for Miyan Zogale(moringa soup). Just ground as it is, you dont need to peel off the back or fry it.

You can start by parboiling the meat. Use onions, a cube of maggi, teaspoon of daddawa and a teaspoon of salt.

Heat your red oil for about a minute. Add the ground tomatoes and allow to fry for up to 8 minutes. Remember to stir continuously, so you don’t end up with burnt tomatoes.

Once the tomato is properly fried, add the meat with the stock and allow to boil for up to 10mins.

Add 3 cups of water and then add all the other ingredients except moringa and the groundnut.
Below is what parboiled moringa looks like.

When it boils for 10 mins then add the groundnut but not much. Add and stir, the groundnut does the job of thickening the soup. Observe before you add more.

Allow it to cook for 20 mins, when the groundnut is cooked you will see oil at the top of the soup. Then you can now add the moringa leaves. And allow to simmer for 10 minutes.

That is how to make Miyan Zogale(moringa soup). You can serve with tuwo shinkafa or semo.