Miyan kuka (“baobab leaf soup”) is a Northern Nigerian soup prepared with dried ground baobab leaves (kuka). This soup is paired with tuwo shinkafa or tuwo masara.
Ingredients
- 2 large dried catfish
- 1 large dawa dawa lump
- 2 handfuls ground crayfish
- Atarugu (habanero pepper)
- 1 kg cow rib
- 2 large stock cube
- Salt, to taste
- 1 onion, cut in chunks
- 3 tablespoons kuka (baobab leaf) powder
- 2 cooking spoons palm oil
Procedure
- Soak the dried fish in cold water. Debone when soft.
- Grind the crayfish with dawadawa. Pound the pepper.
- Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.
- Stir the kuka powder into the reserved stock until smooth, with no lumps.
- Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.
- Add the deboned fish, cover, and cook 5 minutes over medium heat.
- Stir in beef, and add salt to taste. Cook for 2 minutes.
- Serve with tuwo shinkafa or tuwo masara.