Alkali is a Hausa snack prepared with local ingredients by the Hausa people. It is a snack served to visitors, mostly during occasions. Like in weddings, it is usually prepared in large quantities for the bride to welcome her visitors and well-wishers. There is a...
Semovita is a popular Nigerian food commonly eaten in so many parts of Nigeria. In this write-up, I will teach you how to make Tuwon Semovita. It is very smooth, moldable, and easy to prepare. In addition, it is prepared just like Tuwon Masara, Tuwon Dawa, and the...
Fate is a Hausa term that means "anything in a watery form," and shinkafa means "rice" therefore, Faten Shinkafa refers to a meal made using braised rice. The letter 'n' in the word 'Faten' simply denotes ownership. In this post, I'll share my knowledge of how to...
Kosan Rogo recipe is one of the various northern cuisines that many love. Its major ingredient is cassava. It is to make and tastes great when done well. Kosan rogo, also called Dan na rogo, or wainan rogo can be done in two major ways, either by using cassava flour...
Miyan Karkashi also known in English as Sesame Leaves Soup is a local cuisine consumed in northern Nigeria by the indigenes of the area, mostly by the Hausas. It is made with dried or fresh karkashi leaves – the procedure for preparing the two varieties is the same. For those of you who like draw soups, here is one for you.
Follow me as I will be your guide on how to prepare this delicious soup that will keep you wanting to have more after your first feel of it.
Before we go fully into how it’s being prepared, I would like to draw your attention to something. You wouldn’t need any vegetable or palm oil to make it. This is because it will reduce its sliminess, which is normally needed. However, you can choose to if you want it anyway.
A bunch of fresh karkashi leaves (sesame leaves) or powdered karkashi leaves
A small piece of potash (kanwa).
Spices and seasoning cubes (proportional to taste).
2 spoons of locust beans (daddawa).
Fresh pepper and onions (grinded).
Fish and/or meat (size and quantity to taste).
Water (as required).
STEP 1: Cut your Karkashi leaves into small pieces (pounded or blended) and keep them aside.
STEP 2: Over medium heat, put a pot containing the required amount of water add the locust beans into it (daddawa). Allow to boil.
STEP 3: Add the fish or meat to the cooking pot and allow to cook for 25 minutes.
STEP 4: After then, add the blended Karkashi with a little amount of potash. Stir for a few minutes.
STEP 5: Lower the heat and add your seasoning and spices.
STEP 6: Continue stirring it with a whisk for 3 minutes until you get the mixture very smooth. Then;
STEP 7: Taste the soup using the cooking spoon to see if there is a need to add seasoning and/or spices.
STEP 8: Turn off the cooker and your Miyan Karkashi is ready to be served.
Miyan Karkashi is best dished with Tuwon Masara. Personally, I prefer to take it with Tuwon Dawa. Yummy… I’m salivating already. Other swallows such as Tuwon Alkama, Tuwon Shinkafa, and others can go with it just fine – your choice.
It will interest you to know that some people serve it with a red stew and take it with whatever swallow they prefer. As usual, it should be served with drinking water (bottled or sachet), and ensure you have a bib on you because there is a proclivity of you messing yourself up. Eat with caution, especially bearded guys.
There is no special occasion for this meal, as it can be consumed any day anytime. Again, in most Hausa communities, Miyan Karkashi and Tuwon Masara can serve as a good combination for breakfast mostly as dumame – informally translated as double-fire. Just so you know, dumame is the surplus or stored food that is eaten as breakfast in Hausa homes when warmed or microwaved.
You can store this cuisine in a refrigerator that is constantly powered for as long as you want. However, you stand the chance of losing its actual feel because the taste reduces. If you do not have a refrigerator, it lasts for 2 days at most and only when you keep warming mornings and evenings. Therefore, I advise you make the quantity just enough for consumption to avoid unnecessary wastage.
The leaf itself has a lot of health benefits to humans, some of which are:
When consumed in soup form, it adds to its nutritional value. This is because of the ingredients such as meat, pepper, tomatoes, etc. that are contained in it.
Don’t forget, if you want to get the taste and feel of the real Miyan Karkashi, please, do not use any oil when preparing it. As you have seen, it is very easy to prepare. Hope this was helpful. Tell me in the comments section when you will be making yours.
If you find this article helpful, please leave a comment in the comments section below. Thanks.
You are always welcome to Northpad Nigeria for more local Northern Nigerian cuisines.
Dambun Shinkafa recipe otherwise known as Rice Couscous is a northern Nigerian delicacy and is widely consumed by northerners. The recipe is made with braised rice. I love this recipe and I learned how to prepare it from my step mommy. Let’s get cooking. Equipment...
Fanke recipe, commonly known in English as Puff Puff, is a snack consumed by all regardless of tribe, ethnicity, or financial status. Most people love it. Its major ingredient is wheat flour or semovita. The procedure for making Fanke with any major ingredients is the...
Kunun Tamba is usually called Finger Millet Porridge in English. It is made using finger millet (Eleusine coracana L.) which is an important millet grown extensively in various regions of India and Africa, constitutes a staple food for a large segment of the...
Tuwon Alabo or cassava swallow as people like to call it is a local dish made from cassava flour (Alabo) which is produced by fermenting peeled cassava in water, sun-drying the fermented cassava, and milling it into powdered form. This flour comes from a root...
Tubani recipe is another northern Nigerian dish that is primarily consumed by Hausas. It is prepared in three (3) different methods just like Gauda as a result of the differences in the ingredients used. It can be made with masara and waken soya (maize and soya...
Hanjin Ligidi is a delicacy or cuisine that is primarily consumed by children. It's a popular cuisine in northern Nigeria, particularly among the Hausas. I recall drinking a lot of this as a kid, along with Charbin Malam, Dan Tamatsitsi, and other similar beverages. I...
Kilishi (spicy Nigerian beef jerky) is a popular Northern snack and a delicacy gotten from drying meat for a long period of time. This Kilishi recipe is sold mostly in the Northern parts of Nigeria as it originated from the Hausa's, but the good news is you can also...
Miyan Lalo recipe/Miyar Lalo also known as Jute Leave Soup or Ewedu Soup in English language is a delicacy specifically consumed in the Northern part of Nigeria and specifically among the Hausa ethnic groups. It is easy to make, tastes good when prepared well, and is...
Kwadon Kanzo recipe is yet another Northern Nigerian delicacy consumed majorly by the Hausas and Fulanis. The recipe is enjoyed by many; young and old, poor, average even some of the wealthy families. This article seeks to teach you how to prepare Kwadon Kanzo recipe....
In the northern portion of Nigeria, Miyan Gyada is one of the most popular dishes. It's not too difficult to make. Because it is mostly cooked with groundnut, Hausas refer to it as Miyan Gyada while it is called Groundnut Soup in English. In this piece, I am going to...
...
...
...
...
...
...
...
...
...
...
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Join our mailing list to receive the latest news and updates from our Editorial Team.
0 Comments