Miyan Shuwaka (Hausa Bitter Leaf Soup)
Miyan shuwaka is a bitterleaf soup eaten in the northern part of Nigeria.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
If using fresh bitter leaf, wash with salt and squeeze to reduce the bitterness.
- 02
Boil the meat in a pot of water for a few minutes until cooked through. Remove the meat and set aside.
- 03
Heat a skillet over medium heat, and add the palm oil. Add the onion, pepper, and tomatoes, and simmer for 5 minutes.
- 04
Combine the cooked purée, meat, and bitterleaf in a pot. Add enough water to cover everything.
- 05
Add the daddawa, stir the soup well, and cook for 3 more minutes over low heat.
- 06
Season with salt to taste and serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Asuzu Obinna Justin; view original image record .
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