Here is how to make Miyan Kuka, the unique soup of people from the North  

 

 

Tuwon Shinkafa and Miyan Kuka is unique to people from the North. The Tuwon Shinkafa is a crunchy meal made from rice. While the Miyan Kuka is a soup made from vegetable that has been dried and ground to powdery form.  

 

These are the Ingredients for Miyan Kuka

 

1Kg Chicken Niblets (you can also use beef or lamb up to you)

Salt (to your taste)

Knorr Cubes (to your taste)

1 Serving Spoon Palm Oil

1/2 Tablespoon Thyme

1/2 Tablespoon Black Pepper

2 Scotch Bonnets (or none, optional)

1 or 2 Onions

1/2 Tablespoon Potash (kanwa)

2 Tablespoons Baobab Powder (kuka)

2-4 Tablespoons Ghee Butter (Man Shanu)

 

Method (Preparation)

 

Firstly wash your meat thoroughly with lime or lemon to get all the bacteria out. Then place in a pan, add onions, salt, knorr cubes and thyme then bring to boil (sometimes I like to add a bit of ginger and garlic too, again entirely up to you). 

 

Now some people fry their meat before proceeding but I chose to grill mine (healthier option). So once you’ve boiled the meat for about 10 minutes, you can grill it for about 20 minutess.

 

Now you should have the stock from when you boiled the meat. Place it back on the heat and bring to boil then add the palm oil and let it simmer for about 5mins.

 

After that, add the baobab, whisking it in then add the potash. This makes it a little bit thicker and makes it draw a little bit more. 

 

Once you’ve done this, add the grilled meat to the mixture and mix it well then let it simmer on low heat for about 10 minutes. 

 

Lastly add about 2 tablespoons of ghee butter and let it simmer for a couple more minutes. 

 

Add the other 2 tablespoons of ghee butter with some onions once the oil heats up. Then take off heat once the onions are nice and soft, you can drizzle this over the soup if you like ghee butter (man shanu). 

 

You can now serve your Miyan kuka with Tuwon Shikafa or Tuwon Masara.