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Miyan Toyo

Also known as Miyan Toyo (Fresh Tomato Soup — Northern Style)

Miyan Toyo is a simple, clean, fresh tomato-based soup of the Hausa people that serves as a light, everyday alternative to the more complex Miyan Kuka or Miyan Taushe. Made from blended fresh tomatoes with groundnut oil, dawadawa, onion and chilli, Miyan Toyo is the Northern version of the universal tomato stew/soup — adapted to the Northern Nigerian spice palette and cooking style.

Miyan Toyo, Nigerian cooking

Ingredients

  • 6 big ripe tomatoes, blended
  • 2 big Tatashe (red bell peppers), blended
  • 3 to 4 hot chilli peppers, blended
  • Half a medium chicken or big handful of beef
  • 1 big handful of smoked fish, soaked and deboned
  • 2 cooking spoons of groundnut oil
  • 1 tablespoon of dawadawa
  • 3 big handfuls of ground dried crayfish
  • 1 big onion, sliced
  • 1 teaspoon of ground ginger
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Meat. Season and cook meat with salt, seasoning cube and onion for 25 minutes. Reserve stock.

  2. 02

    Frying the Tomato Base. Heat 2 cooking spoons of groundnut oil in a wide pot over medium heat. Add the sliced onion and fry 2 minutes. Add the dawadawa and fry 1 minute. Pour in the blended tomatoes, Tatashe and chilli peppers. Add the ground ginger. Fry vigorously, stirring every few minutes, for 20 to 25 minutes until the tomatoes are fully cooked, the raw smell is gone and the oil is visibly floating on top. The tomatoes must truly fry — not simmer — to develop proper depth of flavour.

  3. 03

    Adding Proteins and Finishing. Add all the cooked meat and smoked fish. Add ground crayfish, remaining seasoning cubes and salt. Pour in a glass of the reserved meat stock. Stir well and simmer for 10 minutes. Taste and adjust all seasonings.

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