Entree: Nigeria – Fulani Pastoral – Miyan Taushe (Thick Hausa pumpkin and peanut stew with meat and leafy greens)

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 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1/4 cup (60 ml) red palm oil
- 1 lb (450 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced, about 1 cup (150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 12 oz / 340 g)
- 1 scotch bonnet pepper, finely chopped (about 15 g)
- 2 lb (900 g) pumpkin (butternut or calabaza), peeled and cubed (such as butternut squash)
- 1/2 cup (120 g) ground peanuts
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 bouillon cube (about 8 g)
- 1 tsp (5 g) ground cayenne or powdered chili
- 1 tsp (6 g) salt, or to taste
- 4 cups (120 g) chopped spinach or local bitter greens

Instructions

1. Heat the red palm oil in a large pot over medium-high heat. Brown the beef cubes in batches until sealed and lightly caramelized; remove and set aside.
2. In the same pot, add the sliced onion and sauté until soft and translucent, about 5–7 minutes. Add garlic, ginger, and chopped scotch bonnet and cook 1–2 minutes until fragrant.
3. Stir in the chopped tomatoes and tomato paste; cook until tomatoes break down and the oil begins to separate, about 6–8 minutes.
4. Add the cubed pumpkin and browned beef back to the pot. Sprinkle in the ground cayenne and crumble in the bouillon cube. Pour in the beef stock so it comes about halfway up the solids.
5. In a small bowl, whisk the ground peanuts with 1/2 cup (120 ml) warm water to make a smooth paste; add this paste to the pot and stir to combine.
6. Bring to a simmer, then reduce heat to low, cover, and cook gently for 25–35 minutes until beef is tender and pumpkin is soft, stirring occasionally.
7. Stir in the chopped spinach and simmer uncovered for another 3–5 minutes until greens are wilted and integrated. Adjust salt and spice to taste.
8. Serve hot with tuwo, rice, or fufu as preferred.