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Miyan Kuka also known as Baobab Soup, is a northern Nigerian soup, usually consumed by the Hausas. Other indigenes do consume it too but not as much as the Hausas do. It is made from the leaves of Baobab trees (Adansonia digitata). It is plucked fresh and then dried. When dry, it is then pounded until it is in powdered form. More so, a sieve is used to sieve out unnecessary particles. Don’t worry; you need not go through all that stress as we have it available in our marketplaces and at affordable prices.
Furthermore, I can arguably say that this is the most consumed soup in northern Nigeria and it is mostly consumed by the Hausas. This is because according to research, every 7 out of 10 Hausa households in this part of the country consume Miyan Kuka every day and at any time of the day.
This most consumed northern Nigerian cuisine is easy to prepare and tastes delicious when it’s properly made. This article seeks to teach you how to prepare Miyan Kuka. Let’s get into it.
Cooking pot
kitchen knife
Greater
Wooden spoon
Whisk
7 tablespoons of Kuka powder.
½ cup of palm oil.
Boiled meat and/or fish (quantity and size to taste) and broth.
Ground or pounded locust beans (daddawa).
Ground onion and pepper. Tomato is optional.
Spices like maggi and salt (to taste).
2 cups of water.
STEP 1: Put a clean pot on low heat and pour in your palm oil.
STEP 2: Slice a little onion and put it into the pot. Then;
STEP 3: Allow to fry for 3 to 5 minutes under low heat until it turns brown.
STEP 4: Add in the grinded pepper, onions, and tomato (optional). Cook for 10 minutes.
STEP 5: Add in the grinded locust beans, the boiled meat and/or fish and its broth, and cups of water. Allow to cook for 15 minutes.
STEP 6: Add in your spices and stir well with a wooden spoon, allow to cook for 5 minutes.
STEP 7: Add the Kuka powder, spreading it little by little as you stir with a whisk (locally called maburgi) to ensure you get the desired mixture and avoid lumps. Then;
STEP 8: Reduce the heat and allow it to simmer for 5 minutes. Ta-da! Your delicious Miyan Kuka is ready to be served.
Traditionally, Miyan Kuka is mostly dished with Tuwon Masara. In addition, it can also go with Tuwon Shinkafa, Tuwon Alkama, Tuwon Semo, and Tuwon Dawa.
Serve Miyan Kuka with a swallow of your choice side by side; that’s how I prefer it. Well, some people prefer it in different dishes, but if you want to feel like an actual Hausa person, eat it from the same plate – the traditional way. Remember to serve hot; the taste is better.
This kind of delicacy isn’t meant for any occasion specifically. It can be consumed as breakfast (dumame, my favourite), or for lunch and dinner. Do not… I repeat, do not serve Miyan Kuka on occasions like weddings. Your wedding will be tagged as the worst ever! It is basically for consumption at home.
Its way of storage isn’t different from other local delicacies like Miyan Kubewa, Miyan Karkashi, and the likes. It should be stored in a refrigerator to avoid spoilage. Also, with constant electric power, it can last for a month in the refrigerator. However, in its absence, it only lasts for 3 days. For me, I like to make mine in small quantities to avoid wastage.
Miyan Kuka is very rich in Vitamin C together with other essential nutrients like alpha and beta-carotene. This reduces the possibility of cancer development and poor bladder health. It is also of great importance to humans nutritionally as it is rich in medical elements or properties that help in treating common illnesses. More so, it is a great ailment for the treatment of antipyretics, common cold, and diaphoretic.
It becomes more nutritional when you consider the vegetables, spices, fish or meat, etc. in it.
Now that you have learned how to prepare Miyan Kuka, tell me when you will try this at home? Prepare it and make your Hausaman proud.
If you find this article helpful, please leave a comment in the comments section below. Thanks.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
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Beautiful piece and really proud of you.
Good😇.
Thank you for the comment. I really appreciate it. Thanks.