Miyan taushe — pumpkin and groundnut soup with lean beef

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 450 g lean beef, trimmed and cubed
• 600 g pumpkin, washed, peeled and cubed
• 4 tbsp groundnut paste
• 3 medium tomatoes, washed and blended
• 1 large onion, peeled and chopped
• 200 g spinach or ugu leaves, washed and shredded
• 1 tbsp groundnut oil
• 900 ml water
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the beef with half the onion in the water for 35–40 minutes, until tender and cooked right through. Keep the stock.
2. 2Step 2. Cook the pumpkin in a little of the stock for 12 minutes until soft, then mash it lightly.
3. 3Step 3. In a wide pan, heat the oil, cook the remaining onion for 3 minutes, then add the blended tomato and cook for 8 minutes.
4. 4Step 4. Stir the groundnut paste into a little warm stock until smooth and add it to the pan with the beef and mashed pumpkin.
5. 5Step 5. Simmer for 12 minutes, stirring so the groundnut does not catch.
6. 6Step 6. Add the washed greens, cook for 3 minutes, season lightly and serve with a small portion of tuwo shinkafa or rice.

Allergens for your selection

• Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.