Miyan Kuka is Nigerian cuisine from the northern part of Nigeria. Kuka is also known as Luru soup and is made from powdered baobab leaves and dried okra.
At first sight, this soup might not look so attractive, but trust me the look is nothing near its great taste.
Ingredients for Kuka Soup
3 tablespoons kuka powder (powdered baobab leaves)
2 cooking spoons red palm oil
2 dry cat fish
2 tablespoons ground crayfish
Directions for Making Kuka Soup
Boil the meat till tender. When it is done, allow to cool a bit and sieve the meat stock. Add the Kuka powder and stir very well with a slotted spoon to ensure that the mix is smooth and has no lumps. Add the pepper, crayfish, locust beans and palm oil. Continue to stir until all ingredients are well blended.
Palm oil is very essential to this soup. Once you add palm oil, the entire outlook of the soup will change. Kuka powder is dark so you will only notice a slight change in the colour of the soup when you add palm oil. You will also notice a delicious change in the aroma.
Cover the pot and allow to cook for 5 minutes on medium heat, stirring it from time to time. Kuka is a little bit similar to Ogbono soup and has the tendency to sticks to the bottom of the pot if it not stirred often.
After it cooks for about 4- 5 minutes, add the cooked beef and some salt if necessary. Stir again and allow to simmer for a few minutes and it’s done.
Miyan Kuka is commonly served with Tuwo Shinkafa. It also goes well with Semovita, Eba or Fufu. Kuka soup doesn’t have a very long shelf life so it is advised to prepare the quantity that can be consumed immediately.
Image Source: Grated Nutmeg