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.
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.
Awesome.
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