MIYAN ZOGALE

REQUIREMENTS

- 8 medium size Beef
- 1 meduim Smoked Fish
- 2 medium bunches logale Leaves
- 3 large size Fresh Tomatoes
- 3 medium Fresh Pepper
- 1 medium bulb Onion
- 1 tablespoon Yaji
- ½ cup Groundnut (raw shelled)
- ½ flat type Dadawa (ground)
- 2 cooking spoons Palm Oil
- 2 Maggi cubes
- 1½ Iitres of Water
- Salt to taste



What you do

Pick and wash the zogale leaves and place the leaves in the pot with ½ litre of water. Boil for about 5-8 minutes. Drain off the water and set aside.

Pour boiling water on the ground nut. Allow to cool, then peel off the skin and blend to a smooth paste.

Cut the tomatoes, pepper, and onion into small pieces and blend.

Wash the beef and season with salt, yaji, 1 maggi cube, add some slices of onions.Steam till juice dries up. Add 2 cups of water, leave to cook for about 20 minutes or until it is tender.

Wash and bone the fish and add to the meat pot. Add water and the ground dadawa, blended tomato mixture and allow to cook for few minutes.

Stir and add the zogale leaves, allow to cook for 2 minutes. Stir and the remaining maggi cube. Stir and add salt to taste. Simmer for few minutes.

Remove from heat and serve with tuwon dawa.

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