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 Indian curry and has a richer flavour.
Ingredients
- Boney beef
- Dry fish
- 2 tablespoons dry okro
- ¼ 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
- ¼ teaspoon kaun (akanwu, potash)
- salt
Instructions
- 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.
Notes
- 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.
