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.

Ingredients:

• 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)

Directions:

• 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!