Miyan zogale recipe – How to make miyan zogale

p.s: I sincerely don’t know the reason why zogale is boiled with Kaun because left to me i’d rather rinse the leaves with salt water to retain the wonderful nutrients and skip the kaun due to the adverse effects.

Step 2: Cut up the tomatoes and onion into small pieces but grind the pepper – set aside

Step 3: Roast the groundnut slightly for about 5 minutes using an empty frying pan without oil. Fry for about 10 minutes while stirring constantly. Allow cooling then peel off the skin and grind in a blender to a smooth paste – set aside

Step 4: Wash the meat thoroughly, Place in a pot season with a tablespoon of salt and add some slices of onions. Steam for 10 minutes till the meat gives off it’s juice. Add 2 cups of water, Leave to cook for at least 15 minutes or until it is tender. Wash and de-bone the fish, add into the stock and cook for 5 minutes before turning off the burner.

Step 5: In an empty pot, heat up the palmoil for about 2 minutes, add the chopped tomatoes, onions and the ground pepper, stir-fry for 10 minutes. Add the groundnut paste into the pot.

Rinse the blender cup with a little water and pour it into the pot. Add the meat with the stock, ground dawadawa, crushed seasoning, and yaji, stir and allow to boil for about 15minutes. Add the Zogale leaves and leave to simmer for 3 mins before turning off the burner. Serve with Tuwo shinkafa, tuwo masara, Burabisko or any form of “swallow“.