Miyan Kuka is one of the favourite Nigerian soups among many – a Nigerian dish from the northern part of Nigeria. Miyan kuka (kuka soup) is made from dried baobab leaves. It’s delicious, healthy and packed with so many medicinal benefits. This Halal-style Nigerian soup is well seasoned – make use of your favourite seasoning and tender-juicy beef. You can always use varieties of meat and fish to make your Nigerian soups. How to make nigerian soups? Fresh fish, dried fish, goat meat, beef, lamb etc. – always blends perfectly with Nigerian soups recipes. Ofcourse you can always top with juicy prawn and shrimp. Love ogbono soup? You’re bound to love this miyan kuka recipe. Kuka soup is best served with tuwo shinkafa (rice fufu).
- 2 cups of kuka powder *depending on then quantity/how thick you want your soup
- Dried fish
- 2 medium onions
- Pepper and dried ginger
- Dawadawa *fermented dried seeds of locust beans
- 3 table spoon of palm oil
- Seasoning cubes
- Salt to taste
- Place your cooking pot on fire, wash your beef and dried fish add your seasonings, onion slices and salt. Allow to cook till meat is done.
- Then add your pepper and some shredded ginger, allow it cook for another 10 minutes.
- Now take out the meat from the beef stock. Stir-in kuka powder and whisk it well the beef stock, leaving now lumps.
- In ten minutes, add your dawadawa and allow it cook for another 10 minutes.
- Finally some Palm oil, *little quantity* add some seasoning and a some salt, and allow boil for another 4 minutes then lower the heat take it off the burner to cool off for about 4 minutes.
- Add back the cooked beef and extra seasoning if necessary. Stir very well and allow to simmer. Your Miyan kuka is ready! Serve with tuwo shinkafa (rice fufu), or with any other fufu meal.