Recipes/Cooking » How to prepare Miyan Kuka(Baobab soup) by: Tony4mega(m) .:. Sun, 27 Oct, 2019 - 12:34:54:am GMT

Miyan Kuka is one the simplest northern soups i enjoyed eating this while growing up in Tundun Wada,Kaduna State, this soup is made using dried baobab leaves, the leaves are usually sun dried and then grind into powder consistency.
The baobab leaf then serves as a thickener for soup once it is dried. Myan kuka is also called Luru soup Miyan means Soup in Hausa while Kuka means baobab leaves.

Ingredients for miyan Kuka

&bull 3 tablespoons of baobab leaf powder (Kuka)
&bull ½ kg of bone-in beef (Nama da kasha)
&bull 3 medium catfish (Busheshen Kifi)
&bull 3 cloves of garlic
&bull 1 small sized ginger (Cita)
&bull 1 medium sized onion (Albasa)
&bull 1 tablespoon ground crayfish
&bull 3 caked disk locust beans (dawadawa )
&bull 2 stock cubes
&bull 2 Scotch bonnet (Atarugu)
&bull 1 cooking spoon palm oil (Mai Ja)
&bull Salt to taste (Gishiri)

Simple Steps to Prepare Miyan Kuka:

1. Bring the kuka powder into fine colander and sift to get ride tiny particles of leaves.
2. Chop onion, crush garlic, ginger and pepper and set all aside, Rinse catfish with salted water and remove the centre bones if you want.
3. Rinse the beef into a pot, season with half part of onion, pepper, ginger, 1 stock cube and salt, add water to the meat and bring to a boil.
4. After 15 minutes, add more water to the meat and cook until tender.
5. Add the ground crayfish, the remaining garlic, ginger stock cube, crushed dawadawa and 1 cooking spoon of palm oil.
6. Add the dried catfish to the soup and leave it to simmer on medium heat while you enjoy the fantastic aroma that comes from it.
7. Taste the soup and adjust any required ingredient. Use a spoon to remove all the meat and fish into a bowl, leaving the empty stock on
medium heat. The essence of taking out the fish and meat is to give you enough space to whisk the kuka so that you don't end up with a
soup, otherwise there will be no need for that.
8. Add the ground kuka preferably with your hand, a little at a time and whisk continuously until you end up with a lump free consistency.
9. If the soup turns out very thick during this process, add more water to it and stir. Return all the cooked meat to the soup, stir and leave it
to cook for 10 minutes on low heat until everything incorporates.
10. Once you're happy with taste and the consistency of the soup, take it off heat . Serve Miyan Kuka with Tuwo shinkafa or Tuwo masara and

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