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Miyan Zogale (Moringa soup)

Miyan Zogale (Moringa soup)

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110 Min

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Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

,

ingredient_quantity
recipe ingredient
Beef, New Zealand, imported, variety meats and by-products, kidney, raw
500  g
Dry fish
1  Medium
334271
Spinach, raw
2  large
Tomatoes, red, ripe, raw, year round average
3  large
331218
scotch bonnet
3  Mediums
Onions, raw
1  Medium
331218
Peppers, hot chile, sun-dried
1  tbsp
Peanuts, all types, dry-roasted, without salt
0.5  cup
Salt, table
1  tsp
Water
1.5  L
Gums, seed gums (includes locust bean, guar)
1  piece
Oil, palm
0.5  cup
MAGGI Cube 21 (100x4g) EHP Fort NG SP
2  Tablets

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Nutritional Information

Nutritional Information Thumbnail

per serving

Carbohydrates
8.52 g
Energy
330.57 kcal
Total fat
26.49 g
Protein
17.25 g
per serving

Recipe steps

110 min

10 min

10 min

20 min

5 min

25 min

6 min

12 min

2 min

15 min

3 min

2 min

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110 min

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Pick and wash the Zogale leaves, drain off any excess water and place the leaves in a pot with ½ litre of water and Kaun. Boil for about 5-8 minutes and drain off
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Recipe steps

110 min

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Cut up the tomatoes and onion into small pieces but grind the pepper and set aside
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Roast the groundnut slightly for about 5 minutes using an empty frying pan without oil. Fry for about 10 minutes while stirring constantly. Allow to cool then pee
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Wash the meat thoroughly, Place in a pot season with a tablespoon of salt and add some slices of onions.
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Steam for 10 minutes till the meat gives off it’s juice. Add 2 cups of water, Leave to cook for at least 15 minutes or until it is tender.
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Wash and de-bone the fish, add into the stock and cook for 5 minutes before turning off the burner.
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In an empty pot, heat up the palm oil for about 2 minutes, add the chopped tomatoes, onions and the ground pepper, stir-fry for 10 minutes.
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Add the groundnut paste into the pot.
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Rinse the blender cup with a little water and pour into the pot. Add the meat with the stock, ground dawadawa, crushed seasoning and yaji, stir and allow to boil
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110 min

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Add the Zogale leaves and leave to simmer for 3 mins before turning off the burner
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110 min

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Serve your Miyan Zogale can be eaten with any swallow of choice

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A Amit

Nice recipe

24-04-2025 09:36 Uhr

F Felicity Sauncho

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02-03-2025 03:03 Uhr

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