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Miyan Kuka (Baobab Leaf Soup)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4636115
License: CC 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.