Soup recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4636118

Miyan Kubewa (Okra Soup)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min groups2–3 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4636118

License: CC BY-SA 4.0 · Wikibooks contributors

#hausa #medium difficulty #recipes for soup #recipes using beef #recipes using dryfish #recipes using goat #recipes using iru #recipes using jute #recipes using meat #recipes using onion #recipes using potash #recipes with images
Soup

Ingredients

Scale
  • 500 g beef, goat, or assorted meat (optional: cow tripe, kidney, or liver)
  • 1 medium onion, chopped
  • 2–3 seasoning cubes
  • Salt (to taste)
  • Water (as needed)
  • 1–2 ea. smoked fish or dried fish (optional)
  • 1–2 tablespoons ground locust beans (dawadawa)
  • 2–3 tablespoons palm oil
  • 2 cups fresh chopped or grated okra (or 1½ cups dried okra)
  • 2 tablespoons ground crayfish
  • Fresh or dried ground Scotch bonnet chile (to taste)

Directions

  1. In a pot, combine your cleaned meat, chopped onions, seasoning cubes, and a pinch of salt. Add a little water and simmer until the meat is cooked through and tender to your taste. This can take a while for tough cuts of meat.
  2. If using smoked or dried fish, add it along with the ground locust beans (dawadawa). Allow it to simmer for 5–10 minutes.
  3. Pour in the palm oil and stir well. Let it cook for a few minutes to combine the flavors.
  4. Stir in the okra. If using dried okra, you may need to add some extra water. Stir continuously to encourage the characteristic "draw" (slippery texture).
  5. Sprinkle in the ground crayfish and pepper. Adjust salt and seasoning to taste.
  6. Allow the soup to simmer for another 5–10 minutes. Avoid overcooking the okra to maintain its texture.

Equipment

Cooking pot, Knife, Chopping board, Blender or mortar and pestle, Wooden spoon, Bowl

Notes

Fresh okra gives a better texture, but dried okra is more convenient for storage and travel.

Dawadawa adds a unique, pungent aroma typical of Hausa soups.

Crayfish is optional but adds depth of flavor, especially if fish is not used.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.