Friday, 27 November 2015

Miyan Wake - (Northern Bean Soup)

Whether you're under the weather or looking to whoop it up, there's a bowl of soup that's just right for the occasion. That soup is Miyan Wake...the Northern bean soup. It's very similar to the western Nigerian gbegiri soup but with a slight twist due to the ingredients used in the preparation. As easy as it sounds, this soup is bound to be a family favorite when prepared well. The good thing about this soup is, it doesn't require any fancy ingredients. Beans which is the main ingredient used in the preparation of this dish is a very good source of protein, iron, vegetable fiber, niacin and pantothenic acids which are two vitamins that protect and nourish the skin for a healthy glow. It is cholesterol free and does not contain saturated fat. It's usually eaten with tuwon shinkafa, a popular "swallow" in the northern part of Nigeria. Now this is what the northerners call "Arewa" meaning Fine dining at it’s best!
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How to make miyan wake
• Prep time:  
20 mins
• Cook time: Less than 1 hr
• Region:      Northern Nigeria
• Misc:          Serve hot

Things you'd need

• Blender
• 1 cup Honey beans
• 2 cooking spoon Palm oil
• 2 medium sized Fresh pepper "scotch bonnet/ habanero Pepper"
• 1 small bulb Onion
• 1 tsp. Kanwa "Ground Potash"- optional (to soften the beans)
• 1/2 small Daddawa (dawadawa) "Locust beans" - Optional
• 1 heap soft bones
• 3 medium pieces Ponmo "cow hide"
• 3 medium pieces Sharki "tripe"
• 1 Seasoning cube
• Salt to taste

Step 1: Place the beans in a bowl and wash with your hands to remove the skin. Alternatively, you can also de-hull the beans by using the blender method HERE.

Step 2: In a small pot, cook the soft bones, pomo and tripe with a little salt and seasoning till soft - set aside

Step 3: In a medium sized pot, cook the peeled beans in water with potash till soft. Mash the beans in the pot (make sure there's water in it). Alternatively, you can use the blender for this. Simply leave the beans to cool down a little before placing in a blender and grinding till smooth.

Step 4: Once you've gotten a smooth paste, place back on low heat, add the cooked soft bones, pomo & tripe, chopped onion, ground dawadawa, seasoning cube, ground pepper, palm oil, salt to taste. Miyan wake is a slightly watery soup so you'd have to add some more water to loosen it up and reduce the thickness. Stir and leave to cook for about 10-15 minutes.

Step 5: Turn off the burner and serve hot alongside Tuwon shinkafa (Rice meal) or Tuwon alkama (Wheat meal)

Kitchen Notes:
Miyan wake gets thickened once it starts to cool down. To loosen it up, a little water can be added when warming.

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  1. Juliet A11:26 am

    Simple and easy steps, never tasted this ooo
    Thanks Dobby

  2. Do you mean the flat dawadawa as in half of it. Thanks for another amazing recipes. 😋😋😋

  3. Anonymous7:21 am

    Thanks for teaching us hausa food

  4. Are you from the hausa tribe? Cos you know much about their food. Good meal and thanks.

  5. What happened to the bones?


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