Miyan Taushe (Pumpkin Soup)

There is only one thing that comes to mind when I think about pumpkins – Halloween. The thought of eating them never actually crossed my mind because I only see them or maybe notice them during Halloween while I lived in the UK. For me they are vegetables with eyes and teeth and a candle inside. They are supposed to scare little kids. How do you eat something that you know may kill you?!

The other day while walking down the aisles in Shoprite, I saw them. It took me by surprise, as I never expected to see them in July. So I picked one up not really knowing what I was going to do with it. I know that the Hausas make a soup using pumpkin. So maybe what I need to do is research on the use of pumpkin in African dishes. I must remember that Google is my friend! Oh and Hauwa and Hajara and Meera and Fati and …

This dish is very easy to prepare which is perfect during Ramadan. Ramadan Kareem everyone and enjoy.

Miyan Taushe

Ingredients:

2 cups chopped spinach

1 medium onion (chopped)

3 cloves of garlic (chopped)

1 kg of chopped (medium size) goat or lamb meat

1 small pumpkin flesh (peeled and chopped in chunks)

4 medium tomatoes (deseeded and chopped)

200g locust beans (dadawa)

2 scotch bonnets (atarodo)

2 Knorr cubes

1 teaspoon curry

1 teaspoon thyme

Directions:

In a medium pan, mix crumbled Knorr cubes, the meat, garlic, onions, atarodo thyme and curry.  Add enough water to just cover the meat. Bring to boil. When the meat is soft add the pumpkin, tomatoes and locust beans. Cook until the pumpkin flesh is soft and then add the spinach. This is soup is ready when the liquid from the spinach has dried out.

The best thing about this dish is that I did not add one single drop of oil. serve it with Tuwo shinkafa or eba.