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Miyan Kuka (Baobab Leaf Soup)

__notoc__ Miyan kuka ("baobab leaf soup") is a Northern Nigerian soup prepared with dried ground baobab leaves (kuka). This soup is paired with tuwo shinkafa or tuwo masara.

Source and licence

"Miyan Kuka (Baobab Leaf Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Miyan_Kuka_(Baobab_Leaf_Soup), revision 4636115), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Miyan_Kuka_(Baobab_Leaf_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4636115

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Hausa by a tradition spanning countries: Hausa (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Soak the dried fish in cold water. Debone when soft.
  2. Grind the crayfish with dawadawa. Pound the pepper.
  3. 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.
  4. Stir the kuka powder into the reserved stock until smooth, with no lumps.
  5. Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.
  6. Add the deboned fish, cover, and cook 5 minutes over medium heat.
  7. Stir in beef, and add salt to taste. Cook for 2 minutes.
  8. Serve with tuwo shinkafa or tuwo masara.