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Miyan Lalo (Hausa Jute Leaf Soup)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups2–3 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4636102
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 medium pieces of meat
- 2 teaspoons stock cube (e.g., Maggi)
- ½ cup dried ground chile pepper (adjust to taste)
- 1 large onion, chopped
- 2 bunches of fresh jute (lalo) leaves, chopped
- 1 small piece of potash (kanwa)
- 2 medium pieces of daddawa (fermented locust bean), pounded
- Water (as needed for boiling)
Directions
- 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).
Equipment
Pot, Stovetop, Knife, Blender or grinding stone, Bowl
Notes
You can use frozen jute leaves or molokhia as a substitute if fresh lalo is unavailable.
Ground crayfish or seasoning oil may be added for extra flavor depending on personal preference.