Miyan Kuka II (Baobab Leaf Soup II)

Ingredients:

150g kuka powder (ground and sifted baobab leaf)
2 hot chillies (habanero and/or Scotch Bonnet)
1 red onion, chopped
4 tomatoes, chopped
250g meat (goat, beef or chicken) cut into serving pieces
1 tbsp curry powder
salt, to taste
palm oil or groundnut oil

Method:

Bring 2l water to a boil in a pan. Add the kuka powder in a steady stream to the water, stirring constantly with a large spoon as you do so. Reduce to a simmer and cook, stirring frequently, to allow the mixture to thicken.

In the meantime, either pound together the chillies, onion and tomatoes (or grind them) to a coarse paste. Stir into the boiling kuka mix.

Add oil to a frying pan, add the meat and fry until well browned all over. Turn the contents of the pan into the kuka mix. Return to a simmer then add the curry powder. Allow the soup to simmer on a low fire, stirring frequently, for about 40 minutes, or until the meat is tender then adjust the salt to taste.

Prepare half a batch of rice flour fufu (known as Tuwon Shinkafa in the Hausa language), form into a ball and place in the centre of a serving bowl. Pour over the Miyan Kuka and serve whilst still hot.