recipe guide on Miyan Taushe (Hausa Peanut Stew)


recipe guide on Miyan Taushe (Hausa Peanut Stew)

Here is a comprehensive guide on how to make Miyan Taushe, a traditional Hausa peanut stew from Northern Nigeria:


  • 1 kg Goat meat cut into small pieces
  • 3 cloves Garlic
  • 2 Onions medium
  • Salt to taste
  • 2 Bouillon cubes
  • 2 Red bell peppers
  • 3 Tomatoes
  • 2 Scotch bonnet peppers
  • 1 tablespoon Fermented locust beans
  • 3 tablespoons Red palm oil
  • 1 tablespoon Ground crayfish
  • ½ Butternut squash big, or one small
  • 3 tablespoons Peanut butter no added sugar
  • 2 cups Spinach


  1. Prepare Meat and Vegetables:
    • Wash and slice the spinach. Next, wash the fermented locust beans. Keep both to one side.
    • Wash the goat meat and pour into a saucepan with a cup of water.
    • Slice one onion and chop the garlic. Add into the pan. Crush in the bouillon cubes with a dash of salt.
    • Place the pan under medium heat. Cook until the meat is tender. This will typically take between 30 – 40 minutes.
  2. Prepare Squash:
    • Wash the butternut squash and cut off the two ends.
    • Peel the skin off with a sharp knife. Cut into halves and scoop out the seeds. Cut into cubes.
    • Add the butternut squash into the pan containing the meat and cover. The cubes should be soft and ready in about 10 minutes. Remove from the pan and transfer into another pot or container. Use a potato masher or ricer to mash.
  3. Prepare Pepper Mix:
    • Wash, then remove the stalks from the red bell peppers and scotch bonnet peppers. Blend with the remaining onion and keep aside.
  4. Combine Ingredients:
    • When the goat meat is tender, pour the blended pepper mix into the pan, still under medium heat. Add the red palm oil, ground crayfish and fermented locust beans. Mix these into the pan, cover, and cook for 10 minutes.
    • Stir in the peanut butter and reduce the heat. Cook for 5 minutes.
    • Add the mashed butternut squash. Mix in with the content of the pan and taste for salt. Add more if required. Allow to cook for 10 minutes. If you think it is too thick, feel free to add some water to thin it out.
  5. Add Spinach and Serve:
    • Stir in the spinach, leave for two more minutes and remove from heat.

Notes and Variations

  • Pumpkin: You can use any ripe pumpkin, squash, or edible gourd. Butternut squash is commonly used.
  • Leafy Vegetable: Traditionally, yakuwa (leaves from the white hibiscus plant) are used. Spinach or other leafy vegetables like kale, ugwu (fluted pumpkin leaves), or callaloo can be used as substitutes.
  • Scotch Bonnet Pepper: Adjust the amount according to your heat tolerance.
  • Goat Meat: You can substitute with other proteins like beef, lamb, chicken, or smoked fish.
  • Leftovers: You can freeze the leftover stew for many weeks or store it in the fridge for about a week.