Burabusko/Biski and Miyan kuka

           
              

Miyan kuka is a soup  popular in all parts of Northern Nigeria. It is eaten mainly with burabisko ( Rice, corn, wheat, millet ground into fine particles - like couscous) but it can also be eaten with semo.

Ingredients :

Beef/mutton - 1 kg

Stock cubes (I prefer Maggi) - 6 cubes

Baobab leaf (kuka), finely ground

Onions - 1 small size

Daddawa / iru (fermented locust beans) - 1tbsp

Cinnamon powder - 1 tsp

Pepper - 6 small

Proceedure :

Grind the onions, fry with a little oil until brownish in colour. Then add the meat, Maggi cubes, daddawa, cinnamon. Reduce the heat and allow to simmer for 10 - 15 minutes until the meat gives off its juice.

                 

Add water and allow to cook until tender, take out the meat, pound in a mortar and return to pot and add ground pepper.

Using a spoon, pour in the kuka little by little while stirring with a laddle to ensure it doesn't form lumps.

Keep on adding and stirring until it reaches the desired consistency.

 Remove from heat and serve.

Burabusko / Biski

What you need: White rice, a little oil and a pinch of salt. The quantity of the rice depends on how many people you are cooking for, you can measure it a cup per person.

To grind, use a food processor or grinding machine, but be careful it is not too fine, just break into small pieces ( example, one grain of rice should be broken into 3 pieces

            

Using a sieve with very tiny holes, sieve it to remove the powdery form and discard.
Put a pot of water to boil, add 2 to 3 tablespoons of oil and a pinch of salt. Using a wooden stick, stir in the ground rice a cup at a time.

Keep on adding it and stirring it with the stick until only a little water is left.

Cover and let it cook for 15 to 20 mimutes, then serve.

Banga Soup

             
                       

Banga soup is a soup native to the south eastern part of Nigeria. It is a very tasty dish that is easy to make and can be eaten with semo, eba, pounded yam, rice.

Ingredients 

Palm kernel / Banga - 1.2kg

Mutton / Beef - 1 kg

Stock fish - 300g

Dry fish - 300g

Onion - 2 medium sizes

Garlic - Add to your taste 

Pepper - Add to your taste 

Ginger powder - 1 tablespoon

Maggi cubes - Add to your taste 

Curry powder - 1 tablespoon 

Beletete - 3tablespoons ( you can use ugu leaves, waterleaf or spinach as substitute)

Oburunbebe stick - this is a brown stick used for Banda soup, but I prefer using cinnamon stick because of its unique aroma

          

 Preparation 

Boil the palm kernel fruit for 30minutes or until the skin is soft.Pound lightly in a mortar until the nut is seperated from the skin.Transfer everything into a bowl, add water, mix thoroughly and strain into a clean pot. Place on a stove to boil until it starts to thicken, and oil appears at the top. Remove from heat and keep aside.

 

        

Grind the onions into a smooth paste. Season the meat with Maggi cubes, ginger, curry and add the ground onions. Add a little water, wash the oburunbebe stick and drop into the soup and cook for 15 minutes.

     

Add the stock fish, pepper and garlic and cook for another 15minutes.

Then add the dry fish, pour in the banga puree, sprinkle the Beletete and leave to simmer for 5 minutes. 

Take off from heat and serve.