MIYAN SHUAKA

REQUIREMENTS

- 2 medium size Dried Fish
- 1 small heap Soft Cow Bones
- 4 medium size Smoked Fish
- 2 balls Shuaka or Bitter Leaves (washed)
- 4 medium size Tatashe
- 2 cups Egusi (ground)
- 1½ cooking spoons Palm Oil
- 1 teaspoon Yaji
- 1 cake Dawadawa
- 3 Maggi cubes
- 1½ litres of Water
- Salt to taste



What you do

Wash the bones thoroughly. Season with few slices of onion, I maggi cube and yaji.Steam for about 10 minutes. Add water and continue cooking.

Blend the tomato, tatashe, remaining onion, pepper and dawadawa.

Heat the palm oil and add the blended ingredients.Fry for about 10 minutes. Add the cooked bones together with the stock and the washed fish.

Stir and add the ground egusi.Cook for another 10 minutes. Stir and add the remaining maggi cubes and the shuaka.

Simmer for few minutes. Add salt to taste and serve with tuwon shinkafa.

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