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Miyan yakuwa
Roselle leaf stew
Miyan yakuwa: Hausa sour roselle-leaf stew with beef, tomato, peppers and groundnut
Miyan yakuwa is a home stew of Kano, Kaduna and the Hausa north of Nigeria, cooked through the rainy season when the sour young leaves of the roselle plant fill the markets. Beef simmers with ginger and garlic, then a pepper and tomato base fried in groundnut oil goes in with ground roasted peanuts and plenty of the tangy greens. It is eaten with tuwo shinkafa (soft rice swallow) or tuwo masara. The usual mistake is adding the leaves too early: they turn khaki and lose their sharpness, so they go in only for the last few minutes. If you cannot find roselle leaves, use spinach with the juice of a lemon. Chef's tip: toast the peanuts before grinding for a deeper, nuttier stew.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb stewing beefcut in 3 cm pieces
- 2 onions1 sliced, 1 roughly chopped
- ¾ in fresh gingergrated
- 3 cloves garliccrushed
- 1 ½ tsp salt
- 2 ½ cups water
- 3 tomatoesroughly chopped
- 2 red peppers (tatashe)deseeded
- 1 scotch bonnet chillideseeded
- 4 tbsp groundnut oil
- 2 ⅛ oz roasted peanutsfinely ground
- 1 tsp ground fermented locust beans (dawadawa) (optional)
- 10 ½ oz fresh roselle (yakuwa) leaveswashed and chopped (or spinach plus juice of 1 lemon)
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Method
0/5 doneStep 1: Put the 1 ⅛ lb stewing beef in a pot with the sliced half of the 2 onions, the ¾ in fresh ginger, 3 cloves garlic, 1 tsp of the 1 ½ tsp salt and the 2 ½ cups water. Cover and simmer for 40 minutes until the beef is nearly tender.
40 minStep 2: Meanwhile blend the chopped 2 onions, 3 tomatoes, 2 red peppers (tatashe) and 1 scotch bonnet chilli to a coarse purée.
5 minStep 3: Lift the beef out of the pot onto a plate and keep the stock in a jug. Heat the 4 tbsp groundnut oil in the pot over a medium heat, add the purée and fry for 12–15 minutes, stirring, until thick and the oil rises to the top.
15 minStep 4: Return the beef and its stock, stir in the 2 ⅛ oz roasted peanuts and 1 tsp ground fermented locust beans (dawadawa) if using, and simmer for 10 minutes until the stew thickens and the beef is tender.
10 minStep 5: Add the 10 ½ oz fresh roselle (yakuwa) leaves leaves and the rest of the salt and cook for 3–4 minutes, just until the leaves wilt. Serve hot with tuwo.
4 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 34 g
- Carbs
- 14 g
- Fat
- 27 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does miyan yakuwa take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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