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Northern Nigerian delicacies may not be popular but they are certainly interesting. On our menu today is Miyan Geda; this soup is enjoyed not only in Niger State but in Northern Nigeria as a whole. Miyan Geda can also be called groundnut soup. Like most traditional foods of northern Nigeria, this soup has a rich, unique taste.

Except for the white hibiscus, the ingredients for this soup are familiar even to people of other regions. White hibiscus can be purchased from Hausa vendors. It looks like the zobo leaves used in preparing zobo drink but its colour is different.


Dried groundnut

White hibiscus (yakuwa).


Dried fish



Palm oil

Seasoning cubes

Salt to taste.

Locust beans (dawadawa)

Vegetable (spinach preferably)

Fresh pepper

Spring onions

How to Cook

Rinse the beef to remove sand. Use salt and lukewarm water to rinse the dry fish. Season the beef with onions, seasoning cubes, and salt. Steam on low heat for 5 minutes before adding water to the pot of meat. Cook till it is almost tender.

In a separate pot, add the white hibiscus and water. Set to boil on medium heat. When the content of the pot comes to the boil, add a little potash to it. White hibiscus usually has a slightly sour taste. When potash is added to white hibiscus, it helps to remove the sour taste. Cook the flower till it’s soft. Turn off the heat and rinse thoroughly. Set aside for later use.

Grind the dry groundnuts. Rinse and cut the spring onions and spinach separately. Blend the fresh pepper and onions. Also blend the crayfish and dawadawa. Set all these ingredients aside for later use.

When your meat is almost ready, add the dry fish to the pot. Add water, enough to make the quantity of delicious soup that you desire. Add the blended ingredients and palm oil. Allow to boil for few minutes then add seasoning cubes and salt.

Add the groundnut. Stir the soup well, cover the lid and allow the content of the pot to boil for about ten minutes. Taste the soup and adjust the seasoning if need be. Stir in the cooked hibiscus. Add the spring onions and the spinach. Stir the soup and turn off the heat.

Serve hot with swallow. In case you don’t know, tuwo shinkafa is the perfect swallow for miyan geda.


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Featured Image Source: The Second Pot NG

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This article was first published on 23rd September 2019


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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