Miyan Kubewa, Miyan Busheshen Kubewa
Miyan Kubewa or more appropriately Miyan busheshen kubewa is the Northern Nigerian version of Okro soup. Made with dry okro it lacks the bright green colour of fresh okro soup rather, it looks more like an Indian curry and has a richer flavour.
I have had so many people tell me Miyan kubewa is heartwarmingly delicious so to get an authentic recipe, I met with a Hausa lady who cooks excellent Northern Nigerian dishes and I am so grateful to her. My renaissance man loves this soup so much.
Pure groundnut oil is the oil of choice, in the absence of which, you can use vegetable oil, although some people use palm oil. Dry okro, busheshen okro, orunla in Yoruba and jagada among the Igalas, is sold in the open market or well packaged in some African stores. If you can’t find dry okro, cut fresh okro into thin slices, spread out in a single layer and air dry.
Always remember a little ground dry okro goes a long way and the soup will thicken further as it cools. It does not draw (mucilaginous) as much as fresh okro soup hence the addition of little akanwu (potash). Boney meat is especially delicious in this Miyan Kubewa. You can substitute dawadawa with okpei. Some people add uziza seeds, crayfish and/or onugbu (bitter leaf), I don’t.
This soup can get lumpy after the addition of your dry okro, to avoid lumpy Miyan kubewa, you can do any of the following:
- Stir your soup as you sprinkle in the okro.
- Remove the meat and other bits from the soup, then put them back after stirring in your okro.
- Pour a little boiling water into your okro and mix very well, then stir into your boiling soup.
To prepare Miyan Kubewa
Boney beef Dry fish 2 tablespoons dry okro 1/4 cup vegetable oil (1 cooking spoon) 1 medium onion 1 teaspoon dry tatashe powder (Paprika) 2 scotch bonnet (ata rodo, fresh pepper) 1 inch fresh ginger root (1/2 dry ginger) 2 2"-disc dawadawa 2 cubes seasoning cubes 1/4 teaspoon kaun (akanwu, potash) salt
Place beef in a pot, season with salt and seasoning cube, add some sliced onions and a little water. Boil over medium heat until soft. Wash dry fish and set aside.
Slice onions, grind the pepper, ginger and dawadawa.
Put vegetable oil in a pot over medium heat, when hot, add sliced onions.
Fry until quite dry.
Add meat stock, meat, dry fish, tatashe powder, fresh pepper, crushed ginger, dawadawa, seasoning cubes and akanwu.
Bring to a boil, cook for 15 minutes stirring from time to time.
Taste and add salt.
Sprinkle in dry okro powder while stirring and cook for 3-5 minutes until ready.
Serve with any type of Tuwo or Nigerian fufu.
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