Miyan Pofori Recipe

Like I promised in two posts back I am bringing another dish I learnt cooking during my visit to Jos. I understand this is a soup commonly eaten by people from the Angas area of Plateau state. Miyan Pofori is a ground nut soup with such an interesting dimension. The crunch of some groundnut pieces, the slight tanginess of Yakwa (zobo leaves) and so much more flavours.

I had cause to be way from home last week and the relief of not wondering what to make for lunch or dinner was one of the exciting feeling I was taking along with me. I landed in my hotel room and you should have seen how I jumped on the bed excitedly like a teenager that has just been given a nod by the parent to attend a late night party for the first time. Every woman just gets excited about such rare moments. We need me-times from time to time.

Sometimes it is not the cooking itself that stresses us, it is the ability to ensure that we are not cooking the same thing all the time that is the issue. I have on the blog several options for you to pick from. Like they say in adverts ” worry no more” I have provided solutions to this. You can always refer to my lists of options from the several meal plan options I have on the blog

 

My guest in Jos, Esther, told me that the meats used for Miyan Pofori Soup are the cow intestines, but feel free to use other meat types that suits you.

When blending the groundnut , do not make it too smooth , the smaller groundnut pieces just adds to the enjoyment of eating this soup.

I learnt that  “Miyan” means “Soup” in Hausa, so any dish that starts with Miyan means it is a soup. In Igbo language, soup is “Ofe”, in Yoruba it is “Obe” and in Efik it is “Efere”. I am just wondering in which tribe in Nigeria don’t we have soups?

Enjoy my offering!

Recipe for Miyan Pofori 

Ingredients

8 pieces Beef (the Biscuit bone part)

10- 12 pieces Cow Tripe and Intestine (optional)

2 cups Green (Aleho) (sliced)

1 cup Yakwa (zobo leaves) ( sliced)

3 cups of Ground nut powder( blended to not too smooth powder)

1 cup Tatashe (ground)

Scotch Bonnet Pepper to taste

1 medium size Onion

3 table spoons Crayfish

Seasoning to taste

3 cooking spoons Palm oil

2 cups Water

1 cup Meat Stock

Seasoning to taste

Salt to taste

Method

1. Season and boil the meats till soft

2. Heat the oil and fry the onion

3. Add Tatashe and pepper and continue frying till dry

4. Add seasoning and cook for 2 minutes

5. Add Cray fish and cook for another 2minutes

6. Add the groundnut , reduce the heat and continue to stir to get the groundnut cooked. This will take about 5 – 10 minutes. Do not  blend the groundnut too smooth , it is interesting when you eat the soup and eat some crunch of groundnut pieces.  Groundnuts are not peeled but ground with the skin.

7. Add the water and the meat with the stock and bring soup to boil for about 5 minutes

8. Add first the Yakwa, then the green , cook for about 3 minutes and the soup is ready. Yakwa has a way of thickening the soup . So when you add the yakwa you will notice the soup will be thicker .

9. Serve  your Miyan Pofori with Tuwon Shinkafa (rice meal) or any swallow of choice.

 

Tip: Wondering where to get yakwa leaves? The Hausa traders selling salad ingredients can help.