👨‍🍳 Instruktioner

1. 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. 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. 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. 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.

   💡 Proffstips: This step is crucial to avoid a lumpy stew. A whisk is recommended.
5. 5

   Add the baobab paste, ground dried shrimp, and locust beans (if using) to the simmering pot. Stir well to combine.

   💡 Proffstips: The baobab powder will thicken the stew and give it its characteristic slimy texture.
6. 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. 7

   Remove the bay leaf before serving.

   💡 Proffstips: Miyan Kuka is traditionally served with a swallow like sadza, fufu, or rice.