Miyan Kuka, Luru Soup, Baobab leaf soup

Miyan Kuka, a northern Nigeria soup, is made from dry baobab leaves. It is also called Luru soup or baobab leaf soup. Baobab trees are prolific in northern Nigeria and the leaves are picked, dried and ground into very fine green powder. This leaf is nutrient-dense and the tree is in fact called the ‘tree of life’.

Miyan Kuka 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. This soup is especially good for postpartum mothers due to its high level of protein, vitamin B and folic acid.

About Miyan Kuka

Kuka soup should be lump-free when cooked, some people in order to achieve this will take out all the meat, fish bits and pieces before vigorously stirring in the Kuka powder. This might be necessary especially for a first-timer. Also sifting your Kuka powder will ensure a lump-free Miyan Kuka and help remove other foreign bits in the powder.

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.

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. 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.

To Prepare Miyan Kuka, Luru Soup, Baobab leaf soup

2 tablespoons Kuka powder
Bony beef
1 medium Dried fish
1 small onion
1/4 cup Groundnut oil (vegetable oil)
1 inch fresh ginger
1 Scotch bonnet (fresh pepper)
1 small disc Dawadawa (ground)
1-2 tablespoons ground crafish (optional)
pinch Potash (optional)
Salt
1 Seasoning cube

Sift kuka powder (if necessary) and set aside.

Grind together ginger, scotch bonnet and dawadawa. Set aside.

Wash beef, put it in a pot with some water.

Add salt and seasoning cube and place over high heat. Cook until meat is tender.

Wash dry fish and add to the meat. Set aside.

Pour vegetable oil into a dry pot, when heated through, add sliced onions and fry until soft.

Add meat, fish, meat stock, seasoning cubes, ground ginger, fresh pepper and dawadawa and cook for 20-30 minutes.

Sprinkle kuka powder a little at a time, stirring vigorously with a wooden spoon.

When you have achieved the desired thickness, leave to cook for about 3 minutes and take off the heat.

Taste and add salt if needed.

To serve you can add a little mai shanu.

Serve with tuwo shinkafa (sticky rice balls) or any swallow of your choice.

Note

• 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.
• Too much Kuka powder will make your soup bitter.

If you enjoyed my Miyan Kuka, Luru Soup, Baobab leaf soup, you will also enjoy my Esa (Sesame seed) Soup, Miyan Busheshen Kubewa (Dry Okro Soup), Ogbono Soup and Esa Soup, Sesame seed soup.

Miyan Kuka, Luru Soup, Baobab leaf soup

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Miyan Kuka, a northern Nigeria soup, is made from dry baobab leaves. It is also called Luru soup or baobab leaf soup and the leaf is nutrient-dense.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, lunch, Main Course, Soup

Cuisine Hausa, Nigerian, Northern Nigeria

Servings 4

Ingredients

  

• 2 tablespoons Kuka powder
• Bony beef
• 1 medium Dried fish
• 1 small onion
• ¼ cup Groundnut oil (vegetable oil)
• 1 inch fresh ginger
• 1 Scotch bonnet (fresh pepper)
• 1 small disc Dawadawa (ground)
• 1-2 tablespoons ground crayfish (optional)
• pinch Potash (optional)
• Salt
• 1 Seasoning cube

Instructions

 

• Sift kuka powder (if necessary) and set aside.
• Grind together ginger, scotch bonnet and dawadawa. Set aside.
• Wash beef, put it in a pot with some water.
• Add salt and seasoning cube and place over high heat. Cook until meat is tender.
• Wash dry fish and add to the meat. Set aside.
• Pour vegetable oil into a dry pot, when heated through, add sliced onions and fry until soft.
• Add meat, fish, meat stock, seasoning cubes, ground ginger, fresh pepper and dawadawa and cook for 15-20 minutes.
• Sprinkle kuka powder a little at a time, stirring vigorously with a wooden spoon.
• When you have achieved the desired thickness, leave to cook for about 3 minutes and take off the heat.
• Taste and add salt if needed.
• To serve you can add a little mai shanu.
• Serve with tuwo shinkafa (sticky rice balls) or any swallow of your choice.

Notes

• 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.
• Too much Kuka powder will make your soup bitter.

Keyword kuka

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