Miyan Kuka is another popular soup from northern Nigeria; people from Kaduna, Jos, Adamawa, Bauchi etc. eat it. It is prepared with Baobab leaves which are dried and then grinded into a powder. The leaves are rich in vitamin C, alpha and beta-carotene. Another thing about this soup is that its very easy to prepare; it is more delicious when you mix the tuwo and the kuka soup in the morning; we call it “Dumame”, my northern brothers and sisters understand this; WINK.

 

INGREDIENTS

  • 6 tablespoons Baobab powder {Kuka powder}
  • 400g beef
  • Locust beans and crayfish grinded together (1/2 cup)
  • 2 cooking spoons palm oil
  • 5 scotch bonnets and half onion blended together
  • Knorr chicken cubes
  • Half sliced onion for boiling the meat
  • Salt to taste
  • ¼ teaspoon potash [optional]

HOW TO PREPARE:

  • Cook beef with seasoning cubes and onion until soft
  • Add salt when fully cooked (I added salt at this time because when added first, it blocks the pores of the meat and other flavours won’t get inside well)
  • Add palm oil and blended pepper mix then stir
  • Add locust beans and crayfish
  • Add some water { say 1 ½ cup) and allow to boil for 5 minutes
  • Now add in the kuka powder little by little using a whisk to stir quickly to avoid lumps
  • Stop adding when its thick
  • Add a bit of potash to thicken the soup more [optional]
  • Season with a pinch of salt and knorr chicken cubes
  • Allow to simmer for 1 minute then take off heat
  • Serve with Tuwon shinkafa, tuwon masara or even Eba

 

I know this soup is new to most of you, do try it out and give me feedback, until next time lovies…

 

 

 

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