For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).
weightloss, it is also used to make salads and soups. One of the soups
it’s used for is miyan zogale, a tasty Nigerian soup which originates
from the Northern part of the country.
prepared with moringa leaves locally known as Zogale in Hausa language,
gyada “roasted groundnuts”, peppers, tomatoes and a host of other
How to make miyan zogale
• Prep time: 15 minutes
• Cook time: Over an hour
• Region: Northern Nigeria
• Misc: Serve hot
Step 1: 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 the water and set aside.
sincerely don’t know the reason why zogale is boiled with Kaun because
left to me i’d rather rinse the leaves with salt water to retain the
wonderful nutrients and skip the kaun due to the adverse effects.
Step 2: Cut up the tomatoes and onion into small pieces but grind the pepper – set aside
Step 3: 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 peel off the skin and grind in a blender to a smooth paste –
Step 4: Wash the meat thoroughly, Place in a
pot season with a tablespoon of salt and add some slices of onions.
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. Wash
and de-bone the fish, add into the stock and cook for 5 minutes before
turning off the burner.
Step 5: In an empty pot, heat up
the palmoil for about 2 minutes, add the chopped tomatoes, onions and
the ground pepper, stir-fry for 10 minutes. Add the groundnut paste into
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 for about 15minutes. Add the Zogale leaves and leave to
simmer for 3 mins before turning off the burner. Serve with Tuwo shinkafa, tuwo masara, Burabisko or any form of “swallow“.