Kebbi State is in the northwest geopolitical zone of Nigeria. It was created in 1991 out of the former Sokoto State. It has a total land area of about 36,309 square kilometers. The capital of this state is Birnin Kebbi. There are 21 Local Government Areas and four Emirate Councils in Kebbi State. Kebbi is agriculturally viable. It is endowed with high soil fertility, vast farm lands and economically viable rivers sheltered by fine tropical climate. Some of the agricultural produce from the state are rice, groundnut, millet, ginger, sugarcane, soya beans, and maize.
On our food history segment today is Miyan Taushe. While the exact origin of this soup is unknown, it is obvious that this soup is loved not just by the good people of Kebbi but by northerners in general. Miyan taushe is a savory pumpkin dish, native to and quite popular with the Hausa and Fulani tribes of the Northern Nigeria. Given the ignorance surrounding Hausa cuisine, it is not surprising that this soup is not really popular anywhere else.
Miayn taushe has a rich taste and it is easy to prepare. The major ingredient for cooking the soup is ripe pumpkin. There are different species of pumpkin; the gourd type is very common in Nigeria and is mostly used in making this soup. This ingredient is readily available in northern Nigerian but it can be gotten from Hausa vendors in southern markets. Sorrel leaf which is known in Hausa as yakwa is the main vegetable used in making this soup. Yakwa has a tangy taste which contrasts well with the sweet taste of the soup. Other ingredients include assorted meat, groundnut, locust beans, pepper, onions, palm oil, seasoning cubes and salt.
Tuwo Shinkafa is a great accompaniment to miyan taushe; but this soup can equally be enjoyed with masa or any swallow of your choice.
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