Miyan Kuka (Baobab Leaf Soup)
Photo: Sadeeq Abubakar taiger, CC BY-SA 4.0
Miyan kuka is a Northern Nigerian soup built on dried, ground baobab leaves, which thicken the beef stock into a smooth, slightly silky body. Fermented dawa dawa, ground crayfish and dried catfish give it a deep savory base, while palm oil and a pounded habanero add color and heat. It is made to be eaten with tuwo shinkafa or tuwo masara, which soak up the soup.
Instructions
Soak the dried catfish in cold water until it softens, then pull out and discard the bones.
Grind the crayfish together with the dawa dawa. Pound the habanero pepper and set both aside.
Put the cow rib in a pot with water, the stock cubes, salt and the onion chunks. Cook until the meat is tender, then lift out the onions and the beef, leaving the stock in the pot.
Stir the kuka powder into the reserved stock until the soup is smooth and free of lumps.
Add the pounded pepper, the crayfish and dawa dawa mixture, and the palm oil, and stir them in.
Add the deboned fish, cover the pot, and cook over medium heat for 5 minutes.
Return the beef to the pot and taste for salt. Cook for 2 minutes more, then serve with tuwo shinkafa or tuwo masara.
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