What it is
A soup made from zogale, the leaves of the moringa tree, cooked with dawadawa, ground groundnut, pepper and dried fish. The leaves are small and tender and taste faintly bitter and grassy.
Key ingredients
- Zogale (moringa) leaves
- Dawadawa
- Ground groundnut or kuli kuli
- Ground pepper
- Dried fish or meat
- Onions
- Groundnut oil
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten with tuwo, or the leaves served separately dressed with kuli kuli, oil and pepper as a salad.
Cultural significance
Zogale is grown around compounds all over northern Nigeria and is widely regarded there as a health food, eaten both as this soup and as a salad with kuli kuli. The moringa tree survives dry conditions and produces leaves when other greens fail, which is a large part of why it stayed in the northern diet.
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