Soups are a necessary part of our culture as Nigerians; little wonder there are different types of soups available in every community within the country. The Yoruba love their Ewedu, the Igbo have their Ofe Onubu, and the Edo enjoy their bitter leaf soup; let’s not forget the famous fisherman’s soup of the river’s people. In all my years, I have noticed that although each tribe have foods native to their locale, these foods are not just eaten by people of that culture; but also eaten by others too.

What is Miyan Kuka?

Miyan Kuka 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 grind into fine powder. Miyan kuka is also called Luru soup.

Prior to the day, I tasted this soup, I had always felt disinclined to partake of the dish because of its appearance. However, the day I had a taste I knew I had been missing out on an experience all this time. I really can’t explain how it tastes but, I am sure that anyone who loves Ogbono soup will enjoy this soup. Right now, Miyan Kuka is my 3rd favorite soup.

To enjoy Miyan Kuka, make sure your meat is properly seasoned. The stock from the meat will add flavor to the soup. 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.

The Kuka powder may contain a few tiny particles. You are advised to sieve the powder before using it to cook.

I have noticed that Miyan Kuka tastes better the longer it stays. For me, it tastes much better the day after it has been made. It’s not like I cooked the soup and waited till the next day before I dug in though. I had some leftovers I packed in my fridge and had to microwave the next day for lunch, that’s when I found out that a day-old Miyan Kuka tastes even more amazing.

Miyan Kuka is normally eaten with Tuwo Shinkafa but, you can enjoy it with any swallow of your choice; especially Fufu.

Let’s cook…

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How to Make Miyan Kuka

Miyan kuka 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

Course Main Course

Cuisine African Food, Nigerian Food

Keyword African food, Nigerian food, Nigerian soup

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 people

Calories 195kcal

Author Ed Brown

Cost $15

Ingredients

• 1 pc Medium Sized Smoked Black Catfish
• ½ Kg Assorted Meat
• 2 tbsp Kuka Powder
• 1 tbsp Ginger Powder
• 1 tbsp Garlic Powder
• 1 pc Small Onion (finely chopped)
• 2 Ozs Palm Oil 2 Ozs = cooking spoon (Approx.)
• 2 cubes Seasoning to Taste Maggi/Knorr
• 1 cup Water
• 3 tbsp Locust Beans
• 1 tbsp Ground Crayfish
• ½ tbsp Dry Pepper
• 1 tbsp Salt to taste

Instructions

• Wash the assorted meat and dry fish.
• Put the meat into a pot and season properly. Also add the powdered ginger and garlic.
• Add water and cook until the meat is tender.
• In a separate pot, heat up the oil and fry the onion.
• Gradually add the meat stock to the oil.
• Add the washed dried fish and more water if you desire. Cook for 5 minutes to get seasoning into the fish.
• Add crayfish, pepper, seasoning and locust bean to the boiling pot of meat stock and dried fish. Allow to simmer.
• Takeout the fish from the pot. The essence of taking out the fish is so you can have enough space to whisk the Kuka so that you don’t end up with a lumpy soup. But, if you are sure you can whisk it properly with the fish in there, then there is no need to take it out.
• Sieve the Kuka powder into a bowl before adding it to the pot. You are advised to add the powder with your hand. A little at a time and whisk consistently until you end up with a lump free consistency. You can add more water if the soup is too thick.
• Allow to cook for about 3 mins.
• Add the fish, meat, and salt to taste. Allow to simmer.
• Your soup is ready. Serve and enjoy your meal.

Notes

As already mentioned, Kuka powder is gotten from grinding dried baobab leaves. These leaves are highly rich in essential vitamins and minerals. They help balance blood sugar levels and also contain Antioxidants and polyphenol that reduce inflammations.

The post How to Make Miyan Kuka appeared first on Royac Shop.

In my years of professional cooking, I have noticed that Northern Cuisine is the least appreciated of all the cultures in Nigeria. Partly because it is not as popular in the southern, eastern or western part of the country, neither is it served at parties or sold in restaurants within those areas.

So, if you want to eat it, you have to make it.

Well, I got introduced to this delicacy by a northern friend back in youth service days. And since then, I fell in love with the dish and begged her to teach me how to prepare it.

Tuwo Shinkafa is a northern Nigerian dish. It is a thick pudding made out of local rice, millet or maze. It is usually served with soups of Northern origin. The soup may be Miyan Kuka, Miyan Kubewa or Miyan Taushe. However, for the sake of this article we will be serving our Tuwo with Miyan Taushe.

Miyan Taushe is a pumpkin soup of northern origin. It is most commonly eaten among the northern people of Nigeria; the Hausas and Fulani’s.

The rice used in making Tuwo Shinkafa must be the soft rice variety that becomes sticky when cooked. The soft rice variety is preferred because the grains are easily mashed into a mass of Fufu (Tuwo).

This dish is particularly nutritious because of the ingredients used in making it. The vegetables provide a source of vitamin while the meat accounts for proteins. The pumpkin seeds are a good source of Magnesium, Manganese, Ion, Zinc and Copper. Again, the pumpkin seeds contain high amounts of antioxidants and are full of beneficial fats, boost immune system and help control blood sugar.

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Tuwo Shinkafa And Miyan Taushe

Tuwo Shinkafa is a northern Nigerian dish. It is a thick pudding made out of local rice, millet or maze. Miyan Taushe is a pumpkin soup ofnorthern origin. It is most commonly eaten among the northern people ofNigeria; the Hausas and Fulani’s.

Course Main Course

Cuisine Nigerian Food

Keyword African food, Nigerian food, Nigerian soup

Prep Time 45 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours

Servings 4 people

Calories 380kcal

Author Ed Brown

Cost $29

Ingredients

• 3 cups Short medium grain rice ...for Tuwo Shinkafa
• 1 pc Small size pumpkin
• 2 tbsp Peanut Butter
• 6 pcs Assorted (Lamb chops, Goat meat and Cow leg)
• 6 pcs Assorted Offals (Saki, Fuku, Heart and Kidney)
• 1 pc Smoked Fish
• 1.5 cup Dawa Dawa (locust beans)
• 2 pcs Scotch Bonnet (Ata Rodo)
• 100 grams Yakuwa leaves (sorrel)
• 1 bunch Spinach
• 5 tbsp Palm Oil Optional
• 1 pc Jan Tatasei (Red bell peppers)
• 2 pcs Fresh tomatoes
• 1 bulb Onion

Instructions

Directions

• Rinse the rice properly in cold water and put the rice into a pot.
• Pour enough water into it and allow it to cook at medium heat.
• Ensure that the rice is properly cooked by picking a grain and mashing it between your fingers. If it is not yet cooked, you can continue adding water until you are sure the rice is properly cooked.
• Allow the water to dry up once you are satisfied with the mash.
• Mash the rice with wooden spatula until all the rice grains have turned into a mash of Tuwo.
• Once you the Tuwo is formed, set aside and start preparing the Miyan Taushe.

Method

• Cut the pumpkin in half, then cut in chunks. Peel the hard outer layer, take out the seed and the hairy pulp. You can also use canned pumpkin puree as long as it is organic. If you are using canned pumpkin, add it to the pot after the meats have cooked.
• Boil and season the pumpkin with the assorted meats and smoked fish.
• Once the meat is cooked, fry it slightly.
• Take out the pumpkin and mash it into tiny bite sized pieces. Once this is done, set aside.
• Roast the Groundnuts for 3mins in a pan. You can use already roasted and peeled groundnut.
• Peel off the skin of the groundnut. And then blend in a mill till the groundnut forms a paste.
• Blend the pepper, tomatoes and onion.
• Put it in a pan and boil until all the water content has evaporated.
• Put the fried meat back into the pot with the meat stock. Add the mashed pumpkins. Allow it to simmer.
• Lower the heat, add the groundnut paste and allow it dissolve into the mix.
• Allow to simmer for 3mins. At this point, the soup is thick and has taken on an orange color.
• Add the locust bean and pepper. If you desire to use palm oil, now is the time to add it. Stir gently.
• At this point, add the chopped spinach.
• Stir and allow to simmer.
• Add the Yakuwa leaves to the soup. Stir and allow to simmer for few minutes.

Notes

Your Miyan Taushe is ready to be eaten. Serve alongside the Tuwo Shinkafa.

This dish is particularly nutritious because of the ingredients used in making it. The vegetables provide a source of vitamin while the meat accounts for proteins. The pumpkin seeds are a good source of Magnesium, Manganese, Ion, Zinc and Copper. Again, the pumpkin seeds contain high amounts of antioxidants and are full of beneficial fats, boost immune system and help control blood sugar.

The post How to Prepare Tuwo Shinkafa and Miyan Taushe appeared first on Royac Shop.