Miyan Kuka (Baobab Leaf Soup) is a traditional Nigerian recipe for a classic soup of beef and dried fish in an onion and chilli base flavoured with Maggi cubes, dawadawa and thickened with dried baobab leaves. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Baobab Leaf Soup (Miyan Kuka).
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Ingredients:
300g beef, sliced into eight pieces (you can also use mixed meats or meat and tripe)
1 small onion, finely chopped
1 medium dried fish, washed soaked and flaked
4 hot peppers (Scotch bonnets or Habaneros), pounded to a paste
2 tbsp kuka (baobab) leaves
1 tbsp dawadawa (this is the fermented dried seeds of the African locust bean Parkia biglobosa pressed into a ball or a cake), ground
1 tsp yaji (Nigerian meat seasoning)
pinch of potash (or baking soda)
3 tbsp red palm oil
2 Maggi cubes (or stock cubes)
1.5l water
salt, to taste
Method:
Season the beef with 1 Maggi cubes, onion and a little salt. Add to a pan, with the water, bring to a boil, reduce to a simmer, cover the pan and cook for about 35 minutes, or until the beef is tender.
After this time, add the flaked fish, chillies and yaji spices. Boil for 10 minutes more then add the dawadawa and cook for 10 minutes more. Now crumble in the remaining Maggi cube and season with salt to taste. Cook for 5 minutes further then take off the heat and set aside to cool slightly for 5 minutes.
Now add the kuka and whisk into the soup to thicken it. Return to the heat and bring back to a simmer. Cook for 2 minutes more and serve immediately, accompanied by tuwo dawa (sorghum porridge).
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