Miyan Kubewa

What we know so far

Miyan busheshen kubewa, "dried okra soup", is the Hausa answer to the fresh okro soups of the south: okra sliced and sun-dried at harvest, pounded to a powder, and whisked into a bony beef stock cooked down with ginger, dawadawa (fermented locust bean cake), scotch bonnet and a pinch of kanwa (potash). It is brown-green rather than bright green, thinner and less slimy than fresh okro, and tastes richer, a little like a curry. It is eaten with tuwo shinkafa or tuwon masara. Groundnut oil is the northern choice, palm oil the alternative.

The draft was written from 2 published sources and holds 12 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting