How to prepare Miyan kuka (popular nothern soup)
Miyan Kuka is certainly the most famous northern Nigerian soup and translated as “Boabab leaf soup”. The green draw-soup is made from ground baobab leaf and special spices, preferably ‘Yaji’ – a mixture of ground pepper, ginger, garlic and other seasonings/herbs.
- 3 tablespoons kuka powder (dry baobab leaves powder)
- 1kg cow ribs (cut into pieces)
- 2 dry cat fish
- 2 cooking spoons red palm oil
- 2 handfuls crayfish (2 tablespoons ground crayfish)
- 1 flat round dawa dawa (ogiri okpei, iru, locust beans)
- Habanero pepper (atarugu, ose oyibo, atarodo)
- 1 onion
- 2 big seasoning cubes
- Salt (to your taste)
- Cook the cow ribs with the seasoning cubes and onion.
- When the meat is done, turn off the heat, remove the chunks of onion then take out the meat from the beef stock.
- Add the kuka powder, spreading over the meat stock as you add. Then stir very well with a slotted spoon to ensure that you get a smooth mix without lumps.
- Add the pepper, crayfish and dawa dawa blend and palm oil. Stir very well.
- Cover and cook for 5 minutes on medium heat, stirring it from time to time.
- Kuka is very much like ogbono hence sticks to the bottom of the pot if not stirred often.
- After 5 minutes, add the cooked beef and some salt if necessary.
- Stir very well.
- It is ready!