The BBC Good Food logo
Miyan gyada (mutton peanut butter soup) in a casserole dish

Miyan gyada (mutton peanut butter soup)

By
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 4

Enjoy Adejoké Bakare's miyan gyada – a Nigerian mutton peanut butter soup – and prepare to be dazzled by the flavours. Serve with rice, couscous or mash

Nutrition: Per serving (4)
HighlightNutrientUnit
kcal437
fat28g
saturates10g
carbs15g
sugars10g
high infibre7g
protein27g
salt1.5g
Advertisement

Ingredients

  • 2 tbsp vegetable oil
  • 400g mutton shoulder cut into large chunks
  • 1 tbsp anise seeds
  • 100g ginger
  • 6 garlic cloves
  • 2 shallots
  • 900ml chicken stock
  • 1 large onion, chopped
  • 2 tbsp tomato purée
  • 2 large peppers and 1 scotch bonnet pepper, blitzed in a food processor
  • 2 heaped tbsp peanut butter
  • 1 tsp ground cloves, toasted in a dry frying pan
  • 1 tsp ground grains of selim (or uda, see tip below)
  • 1 heaped tsp dawadawa powder (fermented African locust beans, see tip below)
  • squeeze of lemon juice

Method

  • STEP 1

    Heat the oven to 190C/170C fan/gas 5. Heat the oil in a pan over a medium heat until very hot, then fry the mutton pieces until browned (it’s best to do this in batches), then transfer to an ovenproof dish.

  • STEP 2

    Blitz the anise, ginger, garlic and shallots in a food processor until smooth, then pour over the meat along with 800ml of the chicken stock. Cover and cook in the oven for 90 mins.

  • STEP 3

    Meanwhile, fry the onion for 5 mins in the pan that you used to fry the meat, over a low heat, until softened and translucent. Add the tomato purée and cook for another 5 mins, then the peppers, and cook for a further 7 mins.

  • STEP 4

    Mix the peanut butter with the remaining stock, then pour into the onion and pepper mix. Stir in the toasted ground cloves and grains of selim, and cook for 5 mins more.

  • STEP 5

    After the meat has been in the oven for 90 mins, add the peppery peanut butter mix and dawadawa. Return to the oven and cook for another 60 mins or until the meat is very tender. Season and squeeze in a little lemon juice. Serve with rice, couscous or mashed potatoes.

Recipe tip

Grains of selim and dawadawa can be sourced online or in West African shops. While the latter can be omitted, Adjoké recommends seeking it out as it lends the dish great depth of flavour.

Goes well with

Recipe from Good Food magazine, February 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content