Miyan Kuka (Baobab Leaf Soup)

What you’ll need

Tap an ingredient as you get it ready.

• 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

Let’s make it

1. Step 1

   Soak the dried fish in cold water. Debone when soft.

2. Step 2

   Grind the crayfish with dawadawa. Pound the pepper.

3. Step 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. Step 4

   Stir the kuka powder into the reserved stock until smooth, with no lumps.

5. Step 5

   Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.

6. Step 6

   Add the deboned fish, cover, and cook 5 minutes over medium heat.

7. Step 7

   Stir in beef, and add salt to taste. Cook for 2 minutes.

8. Step 8

   Serve with tuwo shinkafa or tuwo masara.

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