Miyan Kuka is a favorite in many arewa homes. It tastes even better on a Sunday morning when you are in the mood for some dumame, add some yaji, and you are in food heaven. Give me a well seasoned kuka anyday, and we are good. Which is why I usually use cow ribs, but you can use chicken or dried fish too. You can also use tozo (beef with marbling). The quantities and varieties of meat and fish to add is entirely up to you, but be generous for flavor.
The quantity of Miyan Kuka soup that the following quantities of ingredients will give you depends on the consistency you like for your soups. As you cook the soup, add water to bring it to the consistency you like.
Let’s get to it, you will need:
3 tablespoons kuka powder (dry baobab leaves powder)
1kg cow ribs (cut into pieces)
2 dry cat fish
2 cooking spoons red palm oil
2 handfuls crayfish (2 tablespoons ground crayfish)
1 flat round dawa dawa (ogiri okpei, iru, locust beans)
Habanero pepper (atarugu, ose oyibo, atarodo)
2 big seasoning cubes
Salt (to your taste)
- Soak the dry cat fish in some cool or lukewarm water. When soft, clean thoroughly and debone.
- Grind or pound the pepper.
- Cut the onion into big chunks.
- Boil some water and set aside, you may need it.
Cooking Directions for Miyan Kuka
- Cook the cow ribs with the seasoning cubes and onion.
- When the meat is done, turn off the heat, remove the chunks of onion then take out the meat from the beef stock.
- Add the kuka powder, spreading over the meat stock as you add. Then stir very well with a slotted spoon to ensure that you get a smooth mix without lumps.
- Add the pepper, crayfish and dadawa to blend in, stir well.
- Cover and cook for 5 minutes on medium heat, stirring it from time to time. Kuka is very much like ogbono hence sticks to the bottom of the pot if not stirred often.
- After 5 minutes, add the cooked beef and some salt if necessary. Stir very well.
- Cover and once it boils again, it is done!
Miyan Kuka is best served with tuwon shinkafa or tuwon masara.
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