Boabab leaf powder (Kuka)
Bone-in beef (Nama da kashi)
Dried catfish (Busheshen kifi)
Beef stock cube
Locust beans (Dawadawa)
Fresh ginger (Cita)
Scotch bonnets (Atarugu)
Palm oil (Mai Ja)
- Rinse the beef and put in a pot; add 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.
- 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.
- Pound together the peppers, ginger, dawadawa and crayfish until you get a paste.
- After the beef has cooked for 30 minutes, add some more water to the pot. Add the dawadawa paste, dried fish and palm oil, add seasoning and allow cooking 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.
- Remove all the beef and large chunks of fish from the soup into a large bowl. With a wooden spoon, 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.
- Return the beef and dried fish to the pot and cook for 10 more minutes and your soup is ready!
Miyan Kuka is best served with tuwo (rice pudding).
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