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Miyan Alayyahu

Also known as Miyan Alayyahu (Clover Leaf Soup)

Miyan Alayyahu is a traditional Hausa soup made from alayyahu — a wild clover-type leaf (Vigna unguiculata leaves, the leaves of the cowpea plant) that grows prolifically across the farmlands of Northern Nigeria. Cowpea leaves are among the most protein-rich leafy vegetables in West Africa and are a crucial part of the Northern Nigerian agricultural diet.

Miyan Alayyahu, Nigerian cooking

Ingredients

  • 6 big handfuls of fresh cowpea leaves (alayyahu / Vigna unguiculata leaves), washed
  • Half a medium chicken or beef
  • 1 big handful of smoked fish, soaked and deboned
  • 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 stock or water

Method

  1. 01

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

  2. 02

    Frying the Base. Heat groundnut oil in a wide pot. Add onion and fry 2 minutes. Add dawadawa and fry 1 minute. Add blended chilli pepper and ground ginger. Fry for 7 minutes.

  3. 03

    Building the Soup. Add cooked meat, smoked fish, ground crayfish, remaining seasoning cubes and salt. Pour in reserved stock. Bring to a simmer. Cook for 8 minutes.

  4. 04

    Adding the Cowpea Leaves. Add the washed cowpea leaves to the pot. Stir thoroughly. Cook for 10 to 12 minutes until the leaves are wilted and tender. Taste and adjust all seasonings. Serve hot.

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