How to Prepare Miyan Kubewa (Okro Soup)

How to Prepare Miyan Kubewa (Okro Soup)

by | Dec 5, 2021 | Local Delicacies

Miyan Kubewa (Okro Soup) is a soup widely consumed in almost all parts of Nigeria, and not only by the Hausas in Northern Nigeria but by other indigenes as well. It is made with fresh okro (originally known as Okra in English). It will interest you to know that there are two (2) different recipes you could make from okro – Miyan Kubewa Danye (the fresh Okro Soup) and Miyan Kubewa Busashshe (the dried Okro Soup).

Okro soup is a draw soup, so if you are a fan of draw soups, here is another one for you. Well, for me, I prefer the one made from fresh okro to the dried ones. This article seeks to teach you how to prepare your delicious Miyan Kubewa (both fresh and dried). Stay with me!

Equipment for Making Miyan Kubewa

Cooking pot

Kitchen knife

Bowl

Wooden spoon

Whisk

How to Make Miyan Kubewa Danye (Fresh Okro Soup)

Ingredients

You will need the following ingredients to make your Miyan Kubewa Danye.

Fresh okro.

1 cup of palm oil/vegetable oil.

3 spoons of locust beans (grinded daddawa).

Fresh pepper and onions.

Seasoning and spices.

Meat or fish.

A small piece of potash (kanwa).

2 cups water.

Procedure for Preparing Miyan Kubewa Danye

STEP 1: Cut your okro into small pieces using a knife and pound it until it has reached the desired smoothness. Alternatively, you could blend or grate it. When done, set it aside.

STEP 2: Over medium heat, put the pot and add water in the quantity needed together with grinded locust beans. Allow to cook for 25 minutes. Cook till the water reduces.

STEP 3: Add in the blended pepper and onions, and your palm oil/vegetable oil into the cooking pot and allow to simmer for 5 minutes

STEP 4: After all the soup ingredients are fried, add in your fish or meat. Stir a little bit and cover the pot.

STEP 5: Add in the pounded or grated okro and small potash (kanwa). Allow it to cook for 15 minutes. Ensure you are close by because it will pour or spill over as it cooks. So you will have to be stirring with a whisk or cooking spoon continuously.

STEP 6: Reduce heat to low, cover the pot, and leave it to simmer for 2 minutes.

STEP 7: Off your cooker and your Miyan Kubewa Danye is done.

How to Make Miyan Kubewa Busashshe (Dried Okro Soup)

Ingredients

You will need the following ingredients to make your Miyan Kubewa Busashshe (Dried Okro Soup).

Dried okro (powdered okro).

Palm oil.

3 spoons of locust beans (grinded or pounded daddawa).

Pepper and onions (blended or pounded).

Spices (maggi, salt, and ginger powder).

A small piece of potash (kanwa).

Chicken or fish.

2 cups of water.

Procedure for Preparing Miyan Kubewa Busashshe

STEP 1: Over low heat, place a pot containing your palm oil and add a few slices of onions. Allow frying for 3 minutes.

STEP 2: Add in the grinded pepper and onions, and allow it to fry for 4 minutes. Stir and put on low heat.

STEP 3: Add clean water to the cooking pot with your chicken or fish, and allow to cook for 35 minutes until the chicken or meat becomes soft and the water reduces to it half its quantity.

STEP 4: Add in the spices (maggi, salt, and ginger powder) and stir the soup with a wooden spoon. Allow boiling for 3 minutes.

STEP 5: Add the okro powder to the cooking pot little by little with a small piece of potash. Use a whisk or a cooking spoon to quickly mix it. This helps prevent lumps.

STEP 6: Cover the pot and leave it to simmer for 5 minutes. Your Miyan Kubewa is done.

Swallow that Best Goes With It

It best eaten with Tuwon Shinkafa and Tuwon Masara.

How to Serve Miyan Kubewa (Fresh Okro and Dried Okro)

It is best served with Tuwon Shinkafa (a meal prepared with rice – short-grained rice). And other kinds of tuwo could go with it as well like Tuwon Masara, Tuwon Semo, Tuwon Dawa, etc.

Occasions to Serve Miyan Kubewa (Fresh Okro and Dried Okro)

There isn’t any special occasion for this sweet delicacy, both the fresh and dried okro soup. It can be consumed as any one of the three (3) basic meals – breakfast (as dumame, popularly known as double fire in Nigeria), lunch, and dinner.

How to Store Okro Soup (Fresh and Dry)

It can be stored in the refrigerator and will last for many days. However, its taste reduces the longer it stays refrigerated. In the absence of a refrigerator, it can last for less than 24 days except when you warm it mornings and evenings, then it will last for a few days.

Health Benefits of Miyan Kubewa (Fresh and Dry)

Okra is low in calories but packed full of nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps your body clot blood. It is also good for diabetic patients.

For more information on the nutritional value of Okra (Okro Soup), visit Nourish.

Conclusion

Miyan Kubewa can be enjoyed with any kind of Tuwo that we have. It is tasty and easy to prepare. Now that you know how to prepare okro soup (Miyan Kubewa), tell me in the comments section when you will try this sumptuous northern Nigerian cuisine.

Caution: For all bearded guys, be extra careful while eating this meal if you don’t want your beards to be foody decorated.

If you find this article helpful, please leave a comment in the comments section below. Thank you.

You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.

How to Prepare Miyan Kuka (Baobab Soup)

How to Prepare Miyan Kuka (Baobab Soup)

by | Nov 20, 2021 | Local Delicacies

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.

Equipment for Making Miyan Kuka

Cooking pot

kitchen knife

Greater

Wooden spoon

Whisk

Ingredients Needed for the Preparation of Miyan Kuka

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.

Procedure for Preparing Miyan Kuka

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.

Swallow That Goes Best With It

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.

How to Serve Miyan Kuka

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.

Occasion to Serve

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.

How to Store

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.

Nutritional Value of Miyan Kuka

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.

Conclusion

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.