How to prepare Moringa Soup (Miyan zogale)

Moringa Soup is also known as miyan zogale, it is a soup native to one of the largest ethnic groups in Nigeria, Hausa. It is also known as moringa soup because the moringa leaf is the essential ingredient in its preparation. This soup is healthy because of the use of moringa leaves; which are very medicinal even when you drink the water after parboiling.

The list of ingredients to prepare moringa soup includes; Ground dried, groundnut paste, moringa leaf, daddawa (Locust bean)  ground crayfish, beef, ground tomatoes, stock cubes, salt and pepper.

BEFORE COOKING

The first thing to do in preparation of Moringa soup is to parboil the Moringa leaves. This takes much time because Moringa leaves can be hard sometimes and takes up to sixty minutes of cooking before they go soft. You only need water to cook the leaves. You also have to parboil the meat using onions, stock cubes, daddawa and salt.

How to prepare Moringa soup

– Heat your palm oil for about a minute

– Add the ground tomatoes and allow to fry for some minutes

– Stir continuously to prevent the tomato from getting burnt. Once the tomato is properly fried, add the meat with the stock and allow to boil for ten minutes

– Pour a small quantity of water and then add all the other ingredients except the moringa leaves and the groundnut paste. Allow to cook for a while.

-Then add the groundnut paste and stir. The groundnut paste is to serve as the soup’s thickener

-Allow it to cook for twenty minutes; there will be oil at the top of the soup when it is done.

Then you can now add the Moringa leaves. Allow simmering for another ten minutes, after which your Miyan Zogale that is, Moringa soup is ready which can be served with any your favourite meal, either, Tuwo Shinkafa, semovita, Wheat or pounded yam.

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