Cookbook talk:Miyan Taushe (Hausa Pumpkin Soup)

Recipe question

@A Sulaiman Z a few questions:

• What kind of pumpkin are you referring to in this recipe? The term "pumpkin" can refer to several different types of squash/pumpkin. Thanks! —Kittycataclysm (discuss • contribs) 13:56, 3 May 2025 (UTC)
• For the chile pepper, is it fresh and ground (i.e. fresh chile paste)? Or, is it dried and ground powder? And, should it be Scotch Bonnet/habanero?

Thanks! —Kittycataclysm (discuss • contribs) 13:56, 3 May 2025 (UTC)

Hello@Kittycataclysm,

Thank you for your questions and for helping improve the clarity of the recipe. Here are my responses:

1. Type of Pumpkin:

The pumpkin referred to in this recipe is the type commonly used in West Africa, particularly in Northern Nigeria. It is usually a soft, orange-fleshed variety locally known as kabewa in Hausa. It resembles butternut squash in texture and flavor, though it may vary slightly in shape and size. It's selected for its sweet taste and ease of mashing when cooked.

2. Chile Pepper Type:

The chile pepper used is typically dried and ground into powder. However, in some households, fresh Scotch Bonnet peppers (or habanero) may be blended and added for extra heat and flavor. In this recipe, ground dried chile pepper is the standard, but fresh peppers can be added as a variation depending on personal preference.

I hope this helps clarify the ingredients. I'm happy to make any edits or additions to the page based on your advice. Thank you again for your support! A Sulaiman Z (discuss • contribs) 14:18, 3 May 2025 (UTC)