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Miyan Yakuwa

Also known as Miyan Yakuwa (Roselle Leaf Soup)

Miyan Yakuwa is a traditional Hausa soup made from the young leaves of the roselle plant (Hibiscus sabdariffa) — the same plant whose flowers are used to make Zobo drink. While the flowers produce the beloved sour, deep-crimson Zobo beverage, the young leaves of the roselle plant have a pleasant sourness and a slightly mucilaginous texture when cooked that makes them ideal for soup.

Miyan Yakuwa, Nigerian cooking

Ingredients

  • 5 big handfuls of fresh young roselle leaves (yakuwa / Hibiscus sabdariffa leaves), washed
  • Half a medium chicken or big handful of beef
  • 1 big handful of smoked fish, soaked and deboned
  • 1 big handful of stockfish, soaked
  • 2 cooking spoons of groundnut oil
  • 3 big handfuls of ground dried crayfish
  • 3 hot chilli peppers, blended
  • 1 tablespoon of dawadawa
  • 1 big onion, sliced
  • 1 teaspoon of ground ginger
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 3 glasses of meat stock or water

Method

  1. 01

    Preparing the Roselle Leaves. Wash the young roselle leaves thoroughly in cold water. Remove any tough stems. The leaves will have a pleasant sour smell — this is normal. Roughly chop and set aside.

  2. 02

    Cooking the Meat. Season and cook meat and stockfish in water for 30 minutes. Reserve stock.

  3. 03

    Frying the Base. Heat groundnut oil in a wide pot over medium heat. Add onion and fry 2 minutes. Add dawadawa and fry 1 minute. Add blended chilli pepper and ground ginger. Fry for 7 to 8 minutes, stirring well.

  4. 04

    Building the Soup. Add all cooked meat, stockfish and smoked fish. Pour in reserved stock. Add ground crayfish, seasoning cubes and salt. Bring to a simmer. Cook for 10 minutes.

  5. 05

    Adding the Roselle Leaves. Add the chopped roselle leaves. Stir through. Cook for 10 to 12 minutes until the leaves are wilted and their natural sourness has infused throughout the soup. Taste and adjust. The soup should have a pleasant, refreshing tartness balanced by the savoury meat and fish base.

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