The first time you taste Miyan Kuka, I guarantee you, it will jump straight up to your top 3 favourite Nigerian soups. Never mind the look of this soup, it tastes so good. If you love marugbo soup, you will love Miya Kuka even more.
Interestingly enough, Miyan Kuka is a northerner dish but still peculiar to the people of Ondo state. While I was in search of what miyan Kuka was, I went to the general market and before I could say, Kuka, the market women selling this powder has started devoiding the secret of the meal to me. That’s the beauty of shopping for yourself most especially as a foodie, you get some tips here and there. And if you are at a loss to what particular veg is called, just ask the market women. They will be so glad to tell you because they are intrigued at your interest
So that said, I asked the woman for “luru” which is what it is called in Ondo state and “Kuka’ in the northern language
Kuka powder is dry baobab leaves that have been ground into powder. So let us cook…
Getting started on miyan Kuka
- Soak the dry catfish in some cool or lukewarm water. When soft, clean thoroughly and debone.
- Cut the onion into tiny bits
- Add a tablespoon of pepper into your Kuka powder, add water and mix into a smooth paste
- Boil some water and set aside, you will need it.
Recipe for Miyan Kuka
The quantity of Miyan Kuka soup that the following quantities of ingredients will give you depends on the consistency you like for your soups. As you cook the soup, add water to bring it to the consistency you like( this is where the boiled water comes in handy). Some people like it quite watery, I like it moderately light.
Serves about 5 people
Prep 10 mins
Cook 20 mins
- 5 tablespoons (dry baobab leaves powder)
- 1kg meat (cut into pieces)
- 2 cooking spoons red palm oil
- 2 tablespoons ground crayfish
- 1 flat round locust beans (ogiri, iru, dadawa)
- 2 Scotch bonnet( Ata Rodo) / 1 tablespoon of dry pepper ( ata gigun)
- 1 onion
- 2 seasoning cubes
- Salt (to your taste)
Cooking Directions for Miyan Kuka
- Cook the meat with a seasoning cube and half an onion.
- When the meat is done, turn off the heat, take out the meat from the beef stock.
- Place a clean dry pot on low heat, add the palm oil, the remaining onions, stir fry for a minute, then add the Kuka paste in it, stir around for a while, then slowly add a little beef stock, alternate between frying and adding the beef stock for a while. This takes about 5 minutes altogether
- Next add enough water to cook, add crayfish and iru(locust beans) and Stir very well
- add the cooked beef and some salt, and seasoning to taste. Stir very well.
- Cover and cook for 5 minutes on medium heat, stirring it from time to time. Kuka is pretty much like
- Finally, taste….hmmm, taste heavenly
- Serve with pounded yam or semolina