Nigeria – Miyan Kuka
by Mimi Joseph
Nigeria is located in the western part of Africa. It is among the countries known to have best cuisines, based on green leafy and meat. It is bordered with Benin, Niger, Chad and Cameroon. It stands with many tastes and almost carry the African dish ride.
Miyan kuka is among the loved soups in Nigeria with Ewedu and Ofe onubu included.
Miyan kuka is originally comes from Hausa tribe in the northern Nigeria.
The soup consist of kuka a baobab leaves powder, used as a flavor to give the dish it’s loved name, Miyan kuka.
Although it may seem like Kuka is the main ingredient to give taste in the cuisine, most of the tricks lies along the preparations, mostly when seasoning the meat.
The better the seasoning, the more it tastes well. Depending on ones choice Miyan kuka may be of chicken, beef or sheep meat, but the crayfish is recommended along all the steps.
This is how we make the taste, welcome.
Things to prepare
- 1 smoked catfish
- 1/2 kg meat
- 2 tbsp kuka powder
- 1 tbsp ginger powder
- 1 tbsp garlic powder
- 2 cubes of Maggi/Knorr
- 3 tbsp locust beans
- 1 tbsp ground crayfish
- ½ tbsp dry pepper
- 1 onion
- palm oil
- Cut meat and wash, set aside.
- Wash fish with warm water, set aside.
- Chop the onion.
- Season meat with ginger and garlic powder, leave it for 10 minutes.
- Boil meat until tender. (add water if necessary)
- Take another pan and heat up oil to fry onions.
- Add meat, keep fry.
- Add the fish and some water to mix the seasoning with fish.
- Put the spices pepper, locust bean, crayfish into the pot. Boil for 3 minutes and allow to simmer.
- Take of fish while mixing the soup with Kuka, or leave it if you can mix well with the fish in it.
- Sieve the Kuka powder, using your hand add the powder into the pot while whisking consistently.
- Make sure the soup is lump free, if thick soup is not your favor, add more water. Cook for 3-5 minutes.
- Check for salt to taste, add if you feel it low.
- Our cuisine is ready, simmer and serve.
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