Miyan Wake (Beans soup) is a traditional Nigerian recipe for a classic stew of mashed beans in flavoured meat stock with red palm oil that can be served with smoked fish and assorted meat. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Smoky Prawn Jollof Beans soup (Miyan Wake).
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This is a dish from Northern Nigeria that can be vegetarian, omitting the smoked fish and assorted meats or it can be flavoured with smoked fish and made with assorted meat (tripe, liver, shin etc).
Ingredients:
400g dried Black Eyed or Brown Beans
500ml Chicken or Beef Stock (Optional)
1 Cooking Spoon red Palm oil
1 Medium Smoked Fish, Shredded (Optional)
Cooked Assorted Meats (Optional)
1 Bell Pepper
1 Scotch Bonnet chilli
1 Small Onion
1cm piece of Ginger Root
3 Garlic Cloves
Small chunk of Dawadawa (iru, fermented locust beans)
2 Bouillon cubes
Salt to taste
Method:
Blend the Peppers, Ginger, Garlic, Onion, Dawadawa together till smooth, then set aside. Pick over your beans then rub in a towel to peel and de-hull the beans. Place in a pot, bring to a boil over high heat and cook for about 50 minutes, or until soft.
When the beans are soft, mash until smooth or leave to cool, then pour in your blender and blend until smooth.
You need a semi fluid consistency so add enough water to dilute. If you’re using stock, add this as well, then place on a hob on medium heat and pour in the Palm Oil.
Stir and make sure it’s well combined, then add the Blended Pepper, Onion, Garlic, Ginger and Dadawa mix (you’ll need 2 cooking spoonfuls of this). Also add the Bouillon cubes and season with Salt to taste. Pulse to blend then turn into a saucepan.
Cook over medium heat for 6-8 minutes, then add the cooked meats. Continue cooking for 5 minutes, then add the shredded fish if you’re using it.
Continue cooking for 5 minutes and your dish is ready.
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