Miyan Kuka is a Hausa/Fulani soup made from powdered baobab leaves. It is also called Miyar Kuka or Luru soup, a very popular soup in Northern Nigeria. If you love ogbono soup, then you will definitely like Miyan Kuka as they almost have the same taste. You can make the soup with fresh mashed baobab leaves, but they are only available during the rainy season.
Some people prefer their Miyan Kuka watery, but as an Igbo girl, I prefer it moderately thick. If you’re interested in how to prepare this delicious cuisine from the North, keep reading.
Table of Content hide 1 Miyan Kuka recipe 2 Miyan kuka health benefits 3 Tuwo shinkafa and miyan kuka 3.1 Ingredients 3.2 Cooking direction 3.2.1 How to prepare miyan kukaMiyan Kuka recipe
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Before we delve into cooking, here are a few things you should note:
- The main ingredient of Miyan Kuka is dry baobab leaves which must be grounded into a powder.
- The quantity of the Kuka powder determines how thick or watery the soup will be. Note that too much Kuka powder will make the soup bitter.
- Miyan Kuka tastes better when you season the beef very well with seasoning cubes and onions.
- Some parts of the North prefer using groundnut oil for the soup. I personally prefer using palm oil to give the soup a better look. Miyan Kuka is very dark, which can make it look unappetising.
- You can use dry peppers to replace fresh ones if you like.
- Like every other Nigerian soup, the quantity of Miyan Kuka will determine the quantities of the ingredients.
- You can cook Miyan Kuka with all types of meat except chicken. For this recipe, I shall use Torso beef because it is one of the juiciest parts of cow meat.
- Miyan Kuka is very salt sensitive. You just need very little salt, if at all.
- The longer the soup stays, the better it tastes. My favorite time to eat Miyan Kuka is the next day after cooking.
- Miyan Kuka is usually eaten with Tuwo Shinkafa. But you can eat it with any other swallow, especially fufu.
Miyan kuka health benefits
Miyan Kuka is not just a delicious soup but has several health benefits. The baobab leaves are rich in Vitamin C. They also contain other nutrients such as alpha and beta-carotene, potassium, calcium, tannins, glutamic acid, mucilage, catechins, tartrate, rhamnose, and other natural sugars that will help you fight infections as well as anemia and asthma.
The powder is a great medicine to treat the common cold, which can be antipyretic and diaphoretic. It helps to reduce excessive perspiration. Postpartum mothers are especially encouraged to eat this soup due to its high protein, vitamin B, and folic acid levels.
The baobab leaves also help balance blood sugar levels and contain antioxidants and polyphenols that reduce inflammations.
Miyan Kuka is also great for weight management because it contains very low calories and fat. You can counteract obesity-related conditions, such as diabetes and high cholesterol. Furthermore, it can improve digestion by boosting your metabolism, making you lose weight faster.
Miyan Kuka is very rich in fiber. The fiber content helps keep bacteria out of the intestinal tract and therefore helps prevent constipation. In addition, it improves the effectiveness of enzymes in your body, which will aid regular bowel movements. The fiber content also keeps you full for long periods and gives you enough energy to carry out your activities.
The powdered leaves are rich in potassium and phosphorus. This means the potassium content can boost your heart health and regulate fluid balance, muscle contractions, and nerve signals. The phosphorus content can boost your kidney’s health and keep your bones and teeth strong.
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Tuwo shinkafa and miyan kuka
The best swallow for Miyan Kuka is tuwo shinkafa. Tuwo shinkafa is to the North what amala, eba, pounded yam, and fufu is to the south in Nigeria. It is very popular among the northern people of Nigeria.
Tuwo shinkafa is made from white rice, preferably basmati rice. The following is how you can prepare the swallow:
Ingredients
- 2 cups of white rice
- Water
Cooking direction
- Wash the rice with cold water and boil it until it is very soft. You must keep adding water while it boils to get that soft consistency.
- When it becomes soft and mushy, use a thick wooden spoon or spatula to pound and mix the rice, and they stick smoothly together.
- Your tuwo shinkafa is done. Serve it with your yummy Miyan Kuka.
Finally, if you have not tasted Miyan Kuka, you are missing out. The colour of the soup may be off-putting, but what it lacks in visual appeal, it makes up for the taste. Try the recipe and tell us how it tastes. We can’t wait to hear from you.
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How to prepare miyan kuka
Miyan Kuka is a Hausa/Fulani soup made from powdered baobab leaves. It is also called Miyar Kuka or Luru soup, a very popular soup in Northern Nigeria. If you love ogbono soup, then you will definitely like Miyan Kuka as they almost have the same taste. You can make the soup with fresh mashed baobab leaves, but they are only available during the rainy season.
Type: main dish
Cuisine: Hausa
Keywords: Miyan Kuka, hausa soup
Recipe Yield: 2
Calories: 105
Preparation Time: PT0H35M
Cooking Time: PT0H30M
Total Time: PT1H05M
Recipe Video Name: Miyan Kuka (Baobab Leaves Soup) | Flo Chinyere
Recipe Ingredients:
- Three tablespoons of Kuka powder, also known as baobab powdered leaves.
- 1kg of torso beef cut into desired pieces.
- Two dry fish
- Two cooking spoons of red oil
- Two tablespoonsful of crayfish
- One flat round dawadawa or ogiri okpei or iru or locust beans
- Fresh peppers
- One onion
- Seasoning cubes
- Salt to taste
Recipe Instructions:
Before cooking:
- Soak the dry fish in lukewarm water until it becomes soft. Then clean the fish by removing the bones.
- If you’re using ogiri okpei, grind it with crayfish.
- Blend the fresh peppers. You can use dry peppers, but ensure they are grounded into fine powder.
- Cut the onions into small pieces.
- Boil some water and set aside for the soup preparation.
How to prepare Miyan Kuka:
- Wash and cook the beef with onions and seasoning cubes.
- When it is done, turn off the heat, remove the beef from the stock and set it aside.
- Add the Kuka powder to the meat stock while stirring. This is to ensure a smooth texture with no lumps.
- Add the crayfish mix, pepper, dawadawa, iru, locust beans, and palm oil. Stir until they are well mixed.
- Return the pot to the fire and allow the Kuka to boil for about 5 minutes. You should stir it from time to time to prevent it from sticking to the bottom of the pot.
- Add the beef and fish with salt to taste if necessary and allow to cook for another 2 minutes or until it is done.
- Your Miyan Kuka is ready to be served. You can eat it with tuwo shinkafa or any swallow of your choice.
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