Miyan Taushe da Fara (Pumpkin Soup with Groundnut and Tripe)

How to Make It

1. 1

   Season and parboil the tripe with salt, half the sliced onion, and a seasoning cube for 35–40 minutes until tender but not falling apart. Set aside with its stock.

2. 2

   In a large pot, heat groundnut oil over medium heat. Fry the sliced onions until translucent, then add the dawadawa and stir for 1 minute to bloom the flavour.

3. 3

   Add the blended tomato, onion, and scotch bonnet mixture. Fry, stirring occasionally, for 12–15 minutes until the rawness is gone and oil surfaces.

4. 4

   Add the cubed pumpkin, cooked tripe, and stockfish. Pour in the tripe stock plus additional water to cover. Simmer covered for 20 minutes until pumpkin softens.

5. 5

   Using the back of a wooden spoon, crush some of the pumpkin pieces into the broth to naturally thicken the soup. Do not blend — the texture should be rustic.

6. 6

   Dissolve the groundnut paste in a ladle of hot soup, then stir it back into the pot. Add the kuka powder. Simmer uncovered for a further 10 minutes, stirring to prevent sticking at the base.

7. 7

   Adjust seasoning and serve hot with tuwon shinkafa or masa.