Miyan Kuka, Luru Soup, Baobab leaf soup
Miyan Kuka, a northern Nigeria soup, is made from dry baobab leaves. It is also called Luru soup or baobab leaf soup and the leaf is nutrient-dense.
Ingredients
- 2 tablespoons Kuka powder
- Bony beef
- 1 medium Dried fish
- 1 small onion
- ¼ cup Groundnut oil (vegetable oil)
- 1 inch fresh ginger
- 1 Scotch bonnet (fresh pepper)
- 1 small disc Dawadawa (ground)
- 1-2 tablespoons ground crayfish (optional)
- pinch Potash (optional)
- Salt
- 1 Seasoning cube
Instructions
- Sift kuka powder (if necessary) and set aside.
- Grind together ginger, scotch bonnet and dawadawa. Set aside.
- Wash beef, put it in a pot with some water.
- Add salt and seasoning cube and place over high heat. Cook until meat is tender.
- Wash dry fish and add to the meat. Set aside.
- Pour vegetable oil into a dry pot, when heated through, add sliced onions and fry until soft.
- Add meat, fish, meat stock, seasoning cubes, ground ginger, fresh pepper and dawadawa and cook for 15-20 minutes.
- Sprinkle kuka powder a little at a time, stirring vigorously with a wooden spoon.
- When you have achieved the desired thickness, leave to cook for about 3 minutes and take off the heat.
- Taste and add salt if needed.
- To serve you can add a little mai shanu.
- Serve with tuwo shinkafa (sticky rice balls) or any swallow of your choice.
Notes
- If this is your first time cooking Kuka soup, just before adding the kuka powder, take out all the meat and fish bits in the soup, then stir in the powder. After which you put back the meat and fish. This is to avoid a lumpy soup.
- Kuka soup is very salt sensitive. A little is all that is needed.
- Too much Kuka powder will make your soup bitter.
