I have been bringing out the Arewa (Northern Nigeria) lady in me these days and I’m loving it, I love my roots and the fact that I’m from the North. We have a lot of delicious food that is indigenous, healthy, and can never be forgotten; Waina or Masa is one of these foods, it is prepared with non-parboiled white rice just like Tuwon Shinkafa and there are special pots made for this purpose, they are called “kosko”. Usually, it is eaten with Miyan Taushe (which I will also show you how to prepare in this post), honey, yaji (spicy pepper) or kulikuli.
Miyan Taushe on the other hand is a soup prepared with roasted groundnut, vegetables and other ingredients you will see below, it is very delicious, we grew up buying Waina da Miyan Taushe in kaduna from Borno and Kaduna women and that brings back a lot of memories, even now, I always buy it when I go home; we also used to buy it from these Bauchi girls on our way to Adamawa with my family, they usually sell theirs with yaji and kulikuli and my dad would tease them that they should give him on credit and they will seriously agree saying he can pay them on our way back, lol. I love my Arewa people, we have pure hearts. Here is how I prepare my Waina taushe.
For the Waina or Masa
- 4 cups non parboiled white rice
- 1 teaspoon yeast
- ¼ teaspoon baking powder [optional]
- Half sized Onion
For the Miyan Taushe
- 3 cups Groundnut (roasted and ground)
- 500g Chicken, Ponmo and Beef
- 5 large tomatoes
- 2 large red bell peppers
- 6 small scotch bonnets
- 2 medium onion
- Maggi cubes
- 4 tablespoons crayfish
- 1 cup dried pumpkin (optional)
- 2 tablespoon locust beans
- 1 cup palm oil
- 2 garlic cloves
- Half sized ginger
For the Waina
- Wash and soak the non- parboiled rice for 4-6 hours hour or more
- Take out ½ cup of the soaked rice and cook until soft
- Blend/grind the soaked rice with water, ginger and onion until very soft
- Now add in the cooked rice then blend everything together, you can also add some of the cooked rice without blending
- Add the yeast, baking powder, pinch of salt and mix very well
- Cover and allow to rise for 3-4 hours
- Place the Waina pan on fire, add vegetable oil into each hole and allow to heat up
- Pour in the mixture and allow to cook until bubbles form like pancakes
- Flip it over and cook for 3 more minutes
- Repeat this process until the batter is finished
- And its ready….
Now lets make some Miyan Taushe
- Season meat with ginger, garlic, salt and maggi cubes
- Place on fire, add some water and cook until soft (I took out the chicken first because its soft and cooked before the others
- Blend my tomatoes, onion and peppers, chop onion, spring onions and spinach and set them aside.
- Add palm oil in a pot, allow it to heat up then pour in onions and fry for 1 minute
- Now pour in the blended tomatoes and pepper mix and fry for about 5 minutes
- Add in stock and meats
- Add locust beans, crayfish and peanut, stir and allow to cook for 15 minutes on low heat
- Season with a pinch of salt and maggi cube.
- Add in spring onions and spinach and stir
- Allow to simmer for 1 minute and take off heat.
Our delicious and classic Miyan Tayshe is ready to be paired with our fluffy Waina. Miyan taushe can also be eaten with Tuwon Shinkafa, Tuwon Masara or any swallow of choice.
I have a detailed video on this recipe on my youtube channel and the link is on this post, feel free to watch it, Thank you for the support, see you soon lovies…