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Miyan Kuka is a popular soup that is eaten in the Northern part of Nigeria. Soups are an important part of our culture as Nigerians, thus it’s no surprise that different types of soups are offered in every town. The Yorubas adore Ewedu, the Igbos adore Ofe ugba, and the Edos like bitter leaf soup, not to mention the famed fisherman’s soup of the people of the river.
What Is the Meaning of Miyan Kuka?
Miyan kuka is also known as Baobab leaves soup. It is a delicacy of Hausa origin. If you have ever been to the north, you must have noticed some dark green powder sold in northern markets by the traders; that is what northerners call Kuka. It is made from Baobab leaves. The leaves are usually dried in the sun and then ground into fine powder. Miyan kuka is also called Luru soup.
Don’t judge the color of the soup, the taste is amazing, try Miyan Kuka with Tuwoshikafa or any other swallow and enjoy. It is not a very visually appealing soup, it is mucilaginous and green. It looks like Ogbono soup but with a different colour. The colour might be a bit off-putting for a first-time eater, but what it lacks in visual appeal it more than makes up in taste and flavour. It is one of those dishes that taste even better when warmed and eaten the next day.
What Is the Health Benefit of Kuka Soup?
Aside being very delicious, this soup has a lot of health benefits in case you didn’t know; the leaves are rich in Vitamin C as well as other nutrients such as alpha and beta-carotene, potassium, calcium, tannins, glutamic acid, mucilage, catechins, tartrate, rhamnose and other natural sugars.
The baobab powder acts as an expectorant for treating the common cold, an antipyretic and a diaphoretic. It also helps in negating excessive perspiration. This soup is especially good for postpartum mothers due to its high level of protein, vitamin B and folic acid.
How To Make Miyan Kuka
Typical of Nigerian soups, every family has their own tweaks and nuances to the basic recipe. Dry okro powder is sometimes added to this soup, you can add a little ground tomato and some people add ground white beans (black-eyed beans) to their Kuka soup and swear it is the best. A spoonful of mai shanu, butter ghee, can be added just before serving.
Beef or lamb is ideal for Miyan kuka, the best part being bony meat, soft bone (Biscuit bone), spongy bone, marrow etc. To enjoy Miyan Kuka, make sure your meat is properly seasoned. The stock from the meat will add flavor to the soup. Dawadawa is a key ingredient. Pure groundnut oil is the oil of choice, in the absence of which, vegetable oil is used. Some people use palm oil too, especially to add colour to the soup. Crayfish is not a common ingredient but you can add it for added flavour.
While some people like this soup thick, others like it really watery. I personally love my Miyan Kuka moderately thick. However, the case may be, the amount of Kuka powder you use for this soup would influence the consistency of your soup. If you love thick soups, then you should add enough kuka powder to make the soup thick.
Notes:
- The kuka powder may contain few tiny particles. You are advised to sieve the powder before using it to cook.
- If this is your first time cooking Kuka soup, just before adding the kuka powder, take out all the meat and fish bits in the soup, then stir in the powder. After which you put back the meat and fish. This is to avoid a lumpy soup.
- Kuka soup is very salt sensitive. A little is all that is needed.
- The quantity of Kuka powder you add to your soup will depend on how thick or watery you want your soup to be but note that too much Kuka powder will make the soup bitter.
I’ve discovered that the longer Miyan Kuka sits, the nicer it tastes. It tastes much better to me the next day after it’s been made. But it’s not like I made the soup and waited till the next day to eat it. I had some leftovers in my fridge that I had to reheat for lunch the next day, and that’s when I discovered that a day old Miyan Kuka tasted even better.
Miyan Kuka is normally eaten with Tuwo Shinkafa but, you can enjoy it with any swallow of your choice; especially Fufu.
Let’s Cook!…
Miyan Kuka (Baobab Leaves Soup)
Ingredients
- cat fish smoked
- kuka powder
- assorted meat
- ginger powder dried
- onion
- garlic
- ginger
- palm oil
- water
- pepper dried
- seasoning
- salt to taste
Instructions
- Heat up the oil and fry onion and garlic till golden brown.
- Wash and Cook the Assorted meat very well until done.
- Add water to the oil, ginger pepper, seasoning and salt to taste.
- Add fish (wash before you use) and cook for 5 min to get the seasoning into the fish.
- Set the fish aside so it does not break up.
- Remove pot from fire and whisk in the Kuka powder whisk until the powder blends well.
- Return pot to fire to bubble and cook for about for about 2 min.
- Serve with any swallow of your choice.
