Miyan Lalo (Hausa Jute Leaf Soup)
Miyan Lalo is a traditional jute leaf soup commonly eaten by the Hausa people of Northern Nigeria. It is similar in preparation and texture to the Yoruba dish known as ewedu soup.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 4 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
You can use frozen jute leaves or molokhia as a substitute if fresh lalo is unavailable.
Ground crayfish or seasoning oil may be added for extra flavor depending on personal preference.
Adapted from the source recipe's notes.Method
- 01
In a pot, boil the meat with the stock cube, half of the chopped onion, and just enough water to cover the meat. Cook until the meat is tender.
- 02
Add the chopped jute leaves and potash. Cook for 5–10 minutes, stirring occasionally.
- 03
Blend the remaining onion with the chile pepper and a small amount of water to form a purée. Add this mixture to the pot along with the pounded daddawa.
- 04
Stir well and simmer for another 2 minutes, then remove from heat. Serve hot with tuwo (e.g., Tuwon Semo, Tuwon Masara, Tuwon Shinkafa, Semovita or Fufu).
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Malik0987; view original image record .
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