Entree: Nigeria – Fulani Pastoral – Miyan Kuka (Goat soup thickened with baobab)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) goat meat, bone-in, cut into chunks
- 1 medium (150 g) onion, chopped
- 2 tbsp (30 ml) groundnut (peanut) oil
- 1/2 cup (60 g) kuka (powdered baobab leaves)
- 6–8 cups (1.4–1.9 L) water, divided
- 1 tsp (5 g) ground red pepper (or to taste)
- 1 tsp (5 g) ground crayfish or 1 tbsp (15 g) dried shrimp powder (optional)
- 1 bouillon cube (approx. 6 g) or 1 tsp (6 g) bouillon powder (optional)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (3 g) ground black pepper
- 1 tsp (5 g) powdered dawadawa/locust bean (optional, for authentic umami)
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

1. Rinse the goat meat and place in a pot with the chopped onion, 4 cups (960 ml) water, bouillon cube if using, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until meat is tender, about 60–90 minutes (pressure-cooker: 25–35 minutes).
2. When meat is tender, remove meat and reserve the cooking stock. Skim off excess fat if needed and strain stock into a clean pot; keep the meat warm.
3. In a small bowl, whisk the kuka powder with 1 cup (240 ml) of warm water to make a smooth slurry with no lumps.
4. Bring 2–3 cups (480–720 ml) of the reserved stock to a gentle simmer. Gradually stir in the kuka slurry a few tablespoons at a time, stirring constantly to avoid lumps, until the soup reaches a thick, velvety consistency. Add more stock if it becomes too stiff.
5. Stir in the ground red pepper, ground black pepper, powdered dawadawa and ground crayfish if using. Add the cooked meat back into the pot and simmer together 5–10 minutes so flavors meld and meat reheats.
6. Stir in the groundnut oil and lemon juice (if using). Taste and adjust salt and pepper. Serve hot with tuwo, fufu, pounded yam, or rice.