Recipe Git v1

Miyan Kuka (Baobab Leaf Soup)

Prep: 0 min Cook: 0 min Servings: 2–3 Difficulty: medium

Categories: Soup

Tags: easy, hausa, recipes for soup, recipes using baobab, recipes using beef rib, recipes using catfish, recipes using dehydrated broth, recipes using dryfish, recipes using ground crayfish, recipes using onion, recipes using salt, recipes with images

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Kuka_%28Baobab_Leaf_Soup%29)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMiyan%20Kuka%20%28Baobab%20Leaf%20Soup%29&oldid=4636115

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

2 large dried catfish
1 large dawa dawa lump
2 handfuls ground crayfish
Atarugu (habanero pepper)
1 kg cow rib
2 large stock cube
Salt, to taste
1 onion, cut in chunks
3 tablespoons kuka (baobab leaf) powder
2 cooking spoons palm oil

Directions

Soak the dried fish in cold water. Debone when soft.
Grind the crayfish with dawadawa. Pound the pepper.
Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.
Stir the kuka powder into the reserved stock until smooth, with no lumps.
Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.
Add the deboned fish, cover, and cook 5 minutes over medium heat.
Stir in beef, and add salt to taste. Cook for 2 minutes.
Serve with tuwo shinkafa or tuwo masara.

Equipment

Cooking pot, Wooden spoon or whisk, Blender or mortar and pestle, Knife, Bowl, Sieve (optional)

Notes

Add the kuka powder gradually to avoid lumps. Too much kuka powder can make the soup bitter.

Continuous stirring improves the smooth texture.

The soup often tastes better after resting for several hours or overnight.

Palm oil gives the soup a richer aroma and appearance.