Entree: Nigeria – Hausa-Fulani North – Miyan Taushe (Thick Hausa pumpkin and peanut stew with meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef, boneless, cut into 1-inch (2.54 cm) pieces (such as beef chuck)
- 2 lb (900 g) pumpkin (kabocha or sugar pumpkin), peeled, seeded, and diced (such as sugar pumpkin, peeled, seeded, and diced)
- 1/2 cup (120 g) ground roasted peanuts, blended into a paste
- 1/4 cup (60 ml) palm oil or vegetable oil
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, approx. 8 oz (225 g), blended or finely chopped
- 1 tsp (2 g) ground cayenne or red pepper (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 2 cups (480 ml) beef stock or water
- 1 tbsp (15 ml) lemon juice or tamarind juice
- 1 cup (30 g) chopped spinach or bitter leaf (optional)
- Salt to taste
- 1 tbsp (15 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 1 lb (454 g) beef, boneless, cut into 1-inch pieces (such as beef chuck)
- 2 lb (900 g) pumpkin (kabocha or sugar pumpkin), peeled, seeded, and diced (such as sugar pumpkin, peeled, seeded, and diced)
- 1/2 cup (120 g) ground roasted peanuts, blended into a paste
- 1/4 cup (60 ml) palm oil or vegetable oil
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, approx. 8 oz (225 g), blended or finely chopped
- 1 tsp (2 g) ground cayenne or red pepper (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 2 cups (480 ml) beef stock or water
- 1 tbsp (15 ml) lemon juice or tamarind juice
- 1 cup (30 g) chopped spinach or bitter leaf (optional)
- Salt to taste
- 1 tbsp (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the palm oil in a large pot over medium-high heat. Brown the beef pieces in batches until sealed and lightly caramelized; remove and set aside. Sauté the chopped onion in the same pot until translucent, then add the garlic and ginger and cook 1 minute until fragrant.
2. Stir in the blended tomatoes and cook 3–4 minutes to reduce. Add the turmeric, coriander, and cayenne and cook 1 minute. Return the beef to the pot along with the diced pumpkin, peanut paste, and beef stock or water. Bring to a boil, then reduce heat to low and simmer, covered, 45–60 minutes until the beef and pumpkin are very tender and the stew is thick. If using, stir in the chopped spinach in the last 5 minutes of cooking. Finish with lemon juice and salt to taste, garnish with cilantro, and serve hot with rice, tuwo, or flatbread.