Miyan Geda (Groundnut Soup – Northern Style)

Miyan Geda, or groundnut soup, is a creamy, nutty, and flavorful soup cherished in Northern Nigeria. Packed with protein-rich peanuts, aromatic spices, and tender meats, this dish is a staple among the Hausa people and is loved for its unique taste and satisfying texture. If you are looking for a delicious, hearty, and authentic Northern Nigerian dish, this recipe is for you!

What is Miyan Geda?

Miyan Geda is a groundnut-based soup that is often paired with Tuwo Shinkafa (soft rice flour swallow) or other Nigerian staples like pounded yam or fufu. The base of this soup is made from blended groundnuts (peanuts), simmered with tomatoes, onions, and a mix of spices, creating a thick, rich broth that complements a variety of proteins such as beef, goat meat, or fish.

Why You’ll Love This Recipe

✅ Rich & Creamy: The groundnut paste creates a thick and luscious texture. ✅ Nutritious: Packed with protein, vitamins, and essential nutrients. ✅ Easy to Make: Simple ingredients with a straightforward cooking process. ✅ Authentic Northern Flavor: Traditional spices give it a distinct Nigerian taste. ✅ Versatile: Pairs well with a variety of swallows and side dishes.

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Ingredients for Miyan Geda

Main Ingredients:

• 2 cups raw peanuts (groundnuts), roasted and blended into a paste
• 500g beef, goat meat, or chicken (cut into bite-sized pieces)
• 1 medium-sized smoked fish (optional)
• 2 tablespoons palm oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 medium-sized tomatoes, blended
• 1 small bell pepper, blended
• 1 teaspoon ground cayenne pepper (or to taste)
• 1 teaspoon ground turmeric (for color and flavor)
• 1 teaspoon dawadawa (fermented locust beans, optional)
• 2 bouillon cubes (Maggi or Knorr)
• Salt to taste
• 4 cups water or meat stock
• Handful of chopped spinach or ugu leaves (optional, for garnish)

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Step-by-Step Instructions

Step 1: Prepare the Groundnut Paste

1. Dry-roast the raw peanuts in a pan until golden brown. Allow to cool slightly.
2. Remove the skin (if necessary) and blend into a smooth paste using a blender or food processor. Add a little water if needed to form a creamy consistency.

Step 2: Cook the Meat

1. In a large pot, add the chopped beef, goat meat, or chicken.
2. Season with salt, one bouillon cube, chopped onions, minced garlic, and grated ginger.
3. Add 2 cups of water and cook on medium heat until the meat is tender (about 30-40 minutes).
4. If using smoked fish, clean, debone, and set aside.

Step 3: Prepare the Soup Base

1. In a separate pot, heat the palm oil over medium heat.
2. Add the remaining chopped onions and sauté until translucent.
3. Stir in the blended tomatoes, bell pepper, and cayenne pepper.
4. Cook for about 10 minutes, stirring occasionally, until the sauce thickens.

Step 4: Combine & Simmer

1. Add the groundnut paste to the tomato sauce and mix well.
2. Slowly add in the meat stock and stir continuously to prevent lumps.
3. Add the cooked meat and smoked fish (if using), along with the turmeric, dawadawa, remaining bouillon cube, and salt to taste.
4. Lower the heat and allow the soup to simmer for about 20 minutes, stirring occasionally to prevent burning.

Step 5: Final Touches

1. Add chopped spinach or ugu leaves for an extra touch of color and nutrition.
2. Adjust seasoning if needed and allow to simmer for another 5 minutes.
3. Remove from heat and let the soup rest for a few minutes before serving.

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How to Serve Miyan Geda

Miyan Geda is best enjoyed hot with:

• Tuwo Shinkafa: Soft rice swallow, the traditional pairing for groundnut soup.
• Fufu or Pounded Yam: Other excellent alternatives for a filling meal.
• Steamed Rice: For a lighter option, serve with plain rice.

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