Miyan Zogale Served With Tuwon Dawa
THIS dish originates from the Northern part of Nigeria (the Hausas).
Miyan zogale served with tuwon dawa contains grains (millet), groundnut, tomatoes, pepper, fish, meat and zogale leaves as its base ingredients. From nutritional point of view, this dish contains all the essential nutrients that make up a balance diet. It contains complex carbohydrates that are found in the grain (tuwo dawa) or millet, antioxidants vitamins and minerals from the vegetables, which have preventive and healing properties. It is also rich in protein, which helps to build and repair worn out tissues and is also essential for growth and development. Groundnut used as one of the ingredients in preparation of this soup is among the most popular oil-bearing nuts. It is rich in fat, protein, vitamin B1, C, E and niacin. It also contains calcium, magnesium and potassium alongside therapeutic properties.
Therapeutic properties of Miyan zogale
Regular consumption of this soup promotes good health for both the skin and mucosa because of its high levels of niacin and unsaturated fatty acid and both are essential for good health and regeneration of skin cell.
Boost the immune:
Tomatoes used as one of the ingredients in the soup preparation are very rich in vitamins, minerals and above all antioxidant carotenoid (lycopene and beta-carotene), which stimulate the immune system function of the body.
Consumption of this soup increases the infection-fighting capabilities of the body, which eliminate infectious agents.
This therapeutic or healing property is as a result of the richness of the dish in fibre, which facilitates defecation and prevents constipation.
Miyan zogale is highly recommended for those that want to boost their immune system and people that want to prevent skin disorders and constipation.
Beef 8 medium pieces
Smoked fish 1 medium size
Zogale leaves 2 medium bunches (fresh or dried)
Fresh tomatoes 4 large size
Fresh pepper 3 medium size
Onion 1 medium bulb
Yaji (ground pepper) 1 tablespoon
Groundnut (raw shelled) 1 cup
Dadawa (ground) 1/2 flat type
Palm oil 2 cooking spoons
Maggi cube 2
Water 11/2 litres
Salt to taste
Method of preparation
Pick and wash the zogale leaves and place the leaves in the pot with 1/2 litre of water.
Boil for about 5 minutes
Drain off the water and set aside
Pour the boiling water on the groundnut.
Allow to cool. Then peel off the skin and blend to a smooth paste.
Cut up the tomatoes, pepper and onion into small pieces and blend.
Wash the beef and season with salt, yaji, one Maggi cube and add some slices of onions.
Steam till juice dries up.
Add 2 cups of water, leave to cook for about 20 minutes or until it is tender.
Wash and bone the fish and add to the meat pot.
Add water and the ground dawadawa, blended tomatoes mixture and allow to cook for 15 minutes.
Stir and add the remaining Maggi cube.
Simmer for few minutes.
Remove from heat and serve with tuwon dawa.
Tuwon dawa is an ideal food for everybody because of its high nutritive and fibre content.
Highly recommended for people suffering from hypercholestroamie (elevated cholesterol), renal disorders and overweight/obese patients.
Ingredients for preparing tuwon dawa
Method of preparation
Place pot on fire with half-filled water to boil.
Collect some quantity of the flour and mix in a container with cold water.
Add it into pot and allow it to cook well stirring occationally.
Add the remaining millet flour and continue turning until the required plasticity is achieved,
Allow to simmer for about 30 minutes on low heat.
Serve hot with Miyan zogale.