Miyan Kuka (Miyan kuka)
Overview
Miyan kuka is a smooth, dark green soup from northern Nigeria made with powdered baobab leaves. The leaves are dried in the sun and ground into a fine green powder called kuka. Meat stock is cooked with onion, pepper, dried fish and dawadawa, a fermented locust bean seasoning with a strong flavour. Then the kuka powder is whisked in gradually so that it does not form lumps, and the soup thickens and turns slightly slimy, a texture that people enjoy. It has an earthy, mild taste and is eaten with tuwo, a soft rice or maize dough.
History
Baobab trees grow across the dry savannah of northern Nigeria, and the Hausa and Fulani people have used their leaves as food for centuries. Kuka powder can be stored for months, so the soup can be made in the long dry season. Miyan kuka is an everyday dish in Kano, Kaduna and Sokoto, and it is often served at evening meals with tuwo shinkafa.
Main ingredients
Dried baobab leaf powder, dried fish, beef, dawadawa (locust beans), onion, pepper. The soup is built on meat stock and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe
Method
- 1
Bring the meat stock to the boil with the beef, onion and pepper mix and oil.
- 210 min
Add the dried fish and dawadawa and simmer for 10 minutes.
- 3
Sprinkle in the kuka powder while whisking hard to stop lumps forming.
- 43 min
Simmer for 3 minutes, season and serve with tuwo.
- ✓
Serve. About 55 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
