Miyan Lalo (Hausa Jute Leaf Soup)
Miyan Lalo is a traditional jute leaf soup commonly eaten by the Hausa people of Northern Nigeria. It is similar in preparation and texture to the Yoruba dish known as ewedu soup.
Servings
2–3
3 medium pieces of meat
2 teaspoons stock cube (e.g., Maggi)
½ cup dried ground chile pepper (adjust to taste)
1 large onion, chopped
2 bunches of fresh jute (lalo) leaves, chopped
1 small piece of potash (kanwa)
2 medium pieces of daddawa (fermented locust bean), pounded
Water (as needed for boiling)
In a pot, boil the meat with the stock cube, half of the chopped onion, and just enough water to cover the meat. Cook until the meat is tender.
Add the chopped jute leaves and potash. Cook for 5–10 minutes, stirring occasionally.
5–10 minutes
Blend the remaining onion with the chile pepper and a small amount of water to form a purée. Add this mixture to the pot along with the pounded daddawa.
Stir well and simmer for another 2 minutes, then remove from heat. Serve hot with tuwo (e.g., Tuwon Semo, Tuwon Masara, or Tuwon Shinkafa).
2 minutes
- •You can use frozen jute leaves or molokhia as a substitute if fresh lalo is unavailable.
- •Ground crayfish or seasoning oil may be added for extra flavor depending on personal preference.