Miyan Kuka (Baobab Leaf Soup)

🧂 Ingredients

• 500g Beef or Goat meat
• 2 liters Water
• 100g Dried baobab leaves (Kuka powder)(Ensure it's finely ground for a smooth consistency. Available in African or specialty food stores.)
• 50g Dried okra
• 1 tablespoon Locust beans (Iru)
• 50ml Palm oil(Adds richness and a distinct flavor. Use good quality, deep red palm oil if possible.)
• 2 tablespoons Ground crayfish(Provides a savory, umami depth.)
• To taste Salt
• To taste Black pepper
• 1 medium Optional: Onion
• 1-2 Optional: Seasoning cubes(Such as Maggi or Knorr, for extra flavor)

👨‍🍳 Instructions

1. 1

   Prepare the Meat: Place the cut meat in a pot. Add enough water to cover generously (about 1 liter). Add chopped onion (if using) and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the meat is very tender, about 45-60 minutes. Skim off any impurities that rise to the surface during the initial boiling. Reserve the meat stock.

   ⏱️ 45-60 minutes
2. 2

   Prepare the Kuka Paste: While the meat is cooking, in a separate bowl, gradually add about 500ml of warm water to the kuka powder, whisking continuously to form a smooth, lump-free paste. The consistency should be like thick pancake batter. Set aside.

   ⏱️ 5 minutes
3. 3

   Combine Flavors: Once the meat is tender, add the reserved meat stock back to the pot with the meat. Bring to a gentle simmer. Stir in the palm oil, rinsed locust beans, and ground crayfish. If using seasoning cubes, add them now.

   ⏱️ 5 minutes
4. 4

   Incorporate Kuka: Gradually add the prepared kuka paste to the simmering broth, stirring constantly to prevent lumps. The soup will begin to thicken and develop its characteristic 'draw'.

   ⏱️ 5 minutes
5. 5

   Add Okra: Add the dried okra to the soup. Stir well to combine. The okra will help enhance the slimy texture and add body to the soup.

   ⏱️ 2 minutes
6. 6

   Simmer and Season: Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 15-20 minutes, allowing the flavors to meld and the kuka and okra to fully integrate. Stir occasionally to prevent sticking. Taste and season generously with salt and black pepper.

   ⏱️ 15-20 minutes
7. 7

   Final Consistency Check: The Miyan Kuka should now have a thick, slightly viscous or 'drawn' consistency. If it's too thick, add a little more hot water or stock. If it's too thin, simmer uncovered for a few more minutes. The soup should have a rich, earthy aroma.

   ⏱️ 2 minutes
8. 8

   Serve: Ladle the hot Miyan Kuka into bowls. Serve immediately with Tuwo Shinkafa (pounded yam or rice swallow) or other preferred swallow dishes.

💡 Pro Tips

• ✓The quality of the kuka powder significantly impacts the flavor. Use freshly ground if possible.
• ✓The 'draw' or slimy consistency is a hallmark of this soup. Don't be alarmed by it; it's intentional and desirable.
• ✓Miyan Kuka is best enjoyed hot, as the consistency can change upon cooling.
• ✓Adjust the amount of kuka powder and okra to achieve your preferred thickness and draw.

🔄 Variations

• Add fresh spinach or other leafy greens towards the end of cooking for added nutrients and color.
• For a vegetarian version, omit the meat and use vegetable stock. Consider adding mushrooms for umami.
• Some variations include adding ground egusi (melon seeds) for extra thickness and flavor.

🥗 Nutrition

Per serving