How To Prepare Miyan Kuka (Baobab Leaves) Hausa Delicacy
Have you heard of Miyan Kuka? Learn how to prepare this Hausa delicacy in 8 easy steps
Every culture in Nigeria has its unique characteristics, and food is one of them. Today we will see a traditional food from northern Nigeria called “Miyan Kuka” that you can taste this weekend. Miyan means house soup, while English Kuka means baobab.
Miyan Kuka is also called Luru Soup; It is one of the simplest soups in the north based on dried fish. A real delicacy from the north makes grown men sit on earth to eat. It goes well with “Tuwo” (flour cereals) of all kinds and uses a spoon “Mai Shanu” (processed milk fat).
Here’s how to cook this delicious traditional dish.
INGREDIENTS FOR MIYAN KUKA
- 3 tablespoons of a powdered hook (baobab leaf)
- 1 kg of beef ribs (cut into pieces)
- 2 dry catfish (Busheshen Kifi)
- 2 tablespoons of red palm oil
- 2 tablespoons ground crab
- 1/4 cup of fresh carob beans or 2 hard drives (Dawadawa)
- Habanero pepper (atarodo, atarugu)
- 1 onion bulb
- 2 large spice cubes
- Salt (as you wish)
HOW TO PREPARE MIYAN KUKA
- Cook the beef ribs with the spice cubes and onions.
- When the meat is cooked, turn off the heat, remove the onions, and then remove the meat from the meat broth.
- Add the Cook Powder, sprinkling with the meat broth as you add. Then stir with a spoonful with a spoon very well to get a smooth, lump-free mixture.
- Add a mixture of pepper, crab, and Dawa Dawa and palm oil. Stir well.
- Cover and cook for 5 minutes over medium heat, stirring occasionally. The hook is very similar to the ogbon, so it sticks to the bottom of the pot if it does not shake frequently.
- After 5 minutes, add the cooked meat and a little salt, if necessary. Stir well.
- Cover to boil again
- Serve with Tuwo