Miyan Kuka (Baobab Leaves Stew)
A traditional West African and Zimbabwean dish made from ground dried baobab leaves, known for its unique slimy texture and earthy flavor. This hearty stew is nutritious and often prepared with meat or fish, offering a distinct culinary experience.
🧂 Ingredients
- 1 cup Ground baobab leaves (Kuka powder)
- 500 g Beef or Lamb (cubed)
- 2 medium Onions (chopped)
- 4 cloves Garlic (minced)
- 1/4 cup Palm oil
- 2 tbsp Tomato paste
- 6 cups Water or Broth
- 2 tbsp Dried shrimp (ground)
- 1 tbsp Locust beans (Dawadawa, optional)
- 2 Seasoning cubes
- to taste Salt
- 1/2 tsp Ground pepper
- 1 Bay leaf
👨🍳 Instructions
- 1
In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add the cubed meat to the pot and brown it on all sides. Stir in the minced garlic, tomato paste, bay leaf, and ground pepper. Cook for another 2-3 minutes until fragrant.
- 3
Pour in the water or broth, add the seasoning cubes, and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until the meat is tender.
- 4
In a separate bowl, gradually whisk the ground baobab leaves (Kuka powder) with a little warm water or broth to form a smooth paste, ensuring there are no lumps.
💡 Tip: This step is crucial to avoid a lumpy stew. A whisk is recommended. - 5
Add the baobab paste, ground dried shrimp, and locust beans (if using) to the simmering pot. Stir well to combine.
💡 Tip: The baobab powder will thicken the stew and give it its characteristic slimy texture. - 6
Continue to simmer uncovered for another 15-20 minutes, allowing the flavors to meld and the stew to reach the desired consistency. Season with salt to taste.
- 7
Remove the bay leaf before serving.
💡 Tip: Miyan Kuka is traditionally served with a swallow like sadza, fufu, or rice.
💡 Pro Tips
- ✓Ensure the baobab powder is finely ground for a smoother texture.
- ✓If you can't find locust beans, you can omit them or use a pinch of MSG for umami.
- ✓The stew's consistency can be adjusted by adding more water or broth if it becomes too thick.
🔄 Variations
- Add other vegetables like spinach or okra towards the end of cooking.
- Use smoked fish or chicken instead of beef or lamb.
- For a vegetarian version, omit the meat and use vegetable broth.