Recipe for Miyan Kuka

Recipe for Miyan Kuka

Recipe for Miyan Kuka

by May 24, 2016 0 comments

INGREDIENTS:

(1)/1/2 Cup of Boabab Leaf Powder (Kuka)

(2) Bone-in Beef (Nama da Kashi)

(3) 1 Large Dried Catfish (Busheshen Kifi)

(4) 1 Medium Sized Onion (Albasa)

(5) 1 Beef Stock Cube

(6) 1/4 Cup Fresh Locust Beans or 2 Caked Disks (Dawadawa)

(7) 1 Tablespoon Fresh Ginger (Cita)

(8) 1-2 Scotch Bonnets (Atarugu)

(9) 1/4 Cup Crayfish

(10)/1 Cooking Spoon Palm Oil (Mai Ja)

(11) Salt to taste. (Gishiri)

 

Dried Fish

 

 

 

 

 

 

 

NOTE:

(1) Your Kuka should be lump-free. If it isn’t sift it before using.

(2) Miyan Kuka goes very well with dried catfish. Be sure to use this when making this recipe.

(3) You would have noticed that I use a lot of beef in my northern Nigerian recipes. This is because that is the most consumed type of meat in the north. Chicken, goat, lamb, et cetera are usually reserved for special occasions. The use of bone-in beef is to add more flavor to the soup as animal bones contain a lot of flavor. They also retain a lot of the juices of the soup and there is nothing more delightful than sucking on bones and chewing them at the end of a meal. Pure bliss!

Kuka (Baobab Leaf Powder)

 

 

 

 

 

 

 

 

PROCEDURE:

(1) Wash beef and bring to a boil in a large pot. Add some chopped onions, salt and stock cube. Do not add water at the beginning of the boiling process. Wait for the beef to cook in its own juices before adding water to it. Cook beef for 30 minutes.

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(2) While the beef is cooking, debone and shred the dried cat fish. Soak it in hot water for about 10 minutes. Drain the water and rinse with cold water. Remove bones from fish and tear into large pieces. The head can be broken into large bits or left whole for some interesting crunch (mum’s portion. Do not touch).

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(3) Pound together the peppers, ginger, dawadawa and crayfish until you get a paste. You can also do this with a good processor or mill.

(4) After the beef has cooked for 30 minutes, add some more water to the pot. The amount of water you add will depend on how much soup you want to prepare and the quantity of meat you used. Add the dawadawa paste, dried fish and palm oil. Adjust seasoning and allow to cook for another 30 minutes. This long cooking time is needed to tenderize the bone-in beef and to harmonize the flavors of all the ingredients. Adjust seasoning if needed as the liquid quantity reduces.

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(5) After 30 mminutes, you are ready for the last few steps. Remove all the beef and large chunks of fish from the soup into a large bowl. This is important in order to achieve a lump free soup. You want the soup to be ‘obstruction free’ so you can easily whisk in the Kuka.

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(6) Some people take the soup off fire at this stage and allow to rest for 5 minutes before adding the Kuka. This step is totally unnecessary. Its time to whisk in (kada) the Kuka. With a woodle spoon or ladle, add the Kuka a pinch at a time with one hand while you stir the soup with your other hand. Do not rush this step. If you add a lot at a time, your soup would be lumpy. Keep adding and stirring the soup until you get the consistency that you love.

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(7) Return the beef and dried fish to the pot and cook for 10 more minutes and your soup is ready. This soup tastes a lot better the next day (Dumame).

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