A RECIPE FOR MIYAN KUKA (BAOBAB LEAVES SOUP)

Welcome to My Woven Words!  You are on your path to discovering how to prepare, a mouth-licking, palatable recipe… You can and will prepare a sensational miyan kuka (Baobab Leaves soup), just by following simple steps

• 3 tablespoons kuka powder (dry baobab leaves
  powder)
• 1kg cow ribs (cut into pieces)
• 2 dry cat fish
• 2 cooking spoons red palm oil
• 2 handfuls crayfish (2
  tablespoons ground crayfish)
• 1 flat round dawa dawa (ogiri
  okpei, iru, locust beans)
• Habanero pepper (atarugu,
  ose oyibo, atarodo)
• 1 onion
• 2 big seasoning cubes
• Salt (to your taste)

1. Kuka powder is dry baobab leaves that has been ground
   into powder. 

1. Miyan Kuka needs to be seasoned very well so add your
   favourite seasoning (beef flavour) and use the juicest parts of beef. I
   used cow ribs for this reason. You can also use tozo (beef with marbling).
   The quantities and varieties of meat and fish to add to your Nigerian
   soups is entirely up to you. The only meat we don’t normally use for
   Nigerian soups is chicken. Goat meat, Beef, Lamb etc go well with Nigerian
   soups.
2. In some parts of Northern Nigeria, groundnut (peanut)
   oil instead of palm oil is added to Miyan Kuka. As an Igbo gal, 😉 I don’t
   think I would enjoy this soup without palm oil. Prior to adding palm oil,
   the soup was not delicious, it did not have a nice aroma and the colour
   was not appetizing. As soon as I added palm oil, all that changed. You may
   consider adding palm oil if trying this soup for the first time. You will
   love it!
3. With most Nigerian recipes, especially Nigerian soups
   recipes, we go freestyle when it comes to the quantities of ingredients.
   The quantities of all the ingredients listed above can be adjusted to your
   taste.
4. Palm oil is essential to this soup. Once you add palm
   oil, you will notice a delicious change in the aroma of this soup. Kuka
   powder is dark so you will only notice a slight change in the colour of
   the soup when you add palm oil.
5. You can use cayenne pepper (fresh or dry) or Scotch
   bonnet peppers instead of habanero peppers.

1. Soak the dry cat fish in some cool or lukewarm water.
   When soft, clean thoroughly and debone.
2. Grind the crayfish and ogiri okpei with a spice/coffee
   grinder.
3. Grind or pound the pepper.
4. Cut the onion into big chunks. I use chunks of onion
   when I want the flavour of onion but not pieces of onion in what I am
   cooking.
5. Boil some water and set aside, you may need it.

1. Cook the cow ribs with the seasoning cubes and onion.
2. When the meat is done, turn off the heat, remove the
   chunks of onion then take out the meat from the beef stock.
3. Add the kuka powder, spreading over the meat stock as
   you add. Then stir very well with a slotted spoon to ensure that you get a
   smooth mix without lumps.
4. Add the pepper, crayfish and dawa dawa blend and palm
   oil. Stir very well.
5. Cover and cook for 5 minutes on medium heat, stirring
   it from time to time. Kuka is very much like ogbono hence sticks to the
   bottom of the pot if not stirred often.
6. After 5 minutes, add the cooked beef and some salt if
   necessary. Stir very well.
7. Cover and once it boils again, it is done!

REFERENCES:
http://www.allnigerianrecipes.com
https://www.google.com.ng
https://allnigerianfoods.com/
https://www.foodland.com
9jafoodie.com