Miyan Gyada Mutton Peanut Soup

Name: Miyan Gyada Mutton Peanut Soup
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4
Ingredients: 400 g mutton shoulder; 2 bell peppers; 1 Scotch bonnet pepper; 1 large onion, chopped; 2 shallots; 100 g ginger; 6 clove garlic; 2 tbsp vegetable oil; 900 ml chicken stock; 2 tbsp tomato puree; 2 tbsp peanut butter; 1 tbsp anise seeds; 1 tsp ground cloves; 1 tsp ground grains of selim; 1 tsp dawadawa powder; 1 tbsp lemon juice

Miyan gyada is a rich West African peanut soup made with tender mutton, warm spices, peppers, and fermented dawadawa. Slow cooking gives the meat a deep savory flavor while the peanut butter creates a creamy, comforting broth.

Servings4 Portions

Prep Time15 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

mutton shoulder
400 g
bell peppers
2
Scotch bonnet pepper
1
large onion, chopped
1
shallots
2
ginger
100 g
garlic
6 clove
vegetable oil
2 tbsp
chicken stock
900 ml
tomato puree
2 tbsp
peanut butter
2 tbsp
anise seeds
1 tbsp
ground cloves
1 tsp
ground grains of selim
1 tsp
dawadawa powder
1 tsp
lemon juice
1 tbsp

Step-by-Step Instructions

Preheat the oven to 190°C/170°C fan/gas 5. Heat the vegetable oil in a large pan over medium-high heat until shimmering. Brown the mutton chunks on all sides in batches, then transfer them to a deep ovenproof dish.

Blend the anise seeds, ginger, garlic, and shallots in a food processor until smooth. Spoon the paste over the browned mutton, add 800 ml of the chicken stock, cover tightly, and cook in the oven for 1 hour 30 minutes.

While the meat cooks, reduce the heat under the same pan to low. Add the chopped onion and cook for about 5 minutes, stirring often, until soft and translucent. Stir in the tomato puree and cook for another 5 minutes to deepen its flavor.

Add the blended bell peppers and Scotch bonnet to the onion mixture. Cook for about 7 minutes, stirring occasionally, until the peppers soften and the mixture looks slightly reduced.

Whisk the peanut butter with the remaining 100 ml chicken stock until smooth, then stir it into the pepper mixture. Add the toasted ground cloves and ground grains of selim, and simmer for 5 minutes.