Entree: Nigeria – Hausa-Fulani North – Miyan Kuka (Thick Hausa soup made with powdered baobab leaves and meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) beef (neck or shank), cut into 1- to 1.5-inch pieces
- 6 cups (1.4 L) water or beef stock
- 1 large onion (150 g), finely chopped
- 3 tbsp (45 ml) palm oil or neutral vegetable oil
- 2 medium tomatoes (300 g), chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/2 cup (60 g) powdered baobab leaves (kuka)
- 1 scotch bonnet pepper (10–15 g), whole or pierced (adjust to heat preference)
- 1–2 bouillon cubes (approx. 10 g), optional
- 1 tbsp (15 g) iru/dawadawa (fermented locust beans), optional
- 1 tsp (5 g) ground cayenne or red chili powder (adjust to taste)
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) chopped fresh cilantro or scent leaves for garnish (optional)

Instructions

1. In a large pot, combine beef, 1/2 of the chopped onion, 3 cups (710 ml) water, and 1 bouillon cube if using. Bring to a boil, then reduce heat and simmer, covered, until beef is tender, about 1 to 1.5 hours. Skim any foam.
2. Remove the beef pieces and set aside. Reserve the cooking liquid; strain if needed and measure out about 3 cups (710 ml) of stock for the soup. Return any remaining liquid to the fridge for another use.
3. In a separate saucepan or the same cleaned pot, heat palm oil over medium heat. Add the remaining chopped onion and sauté until soft and beginning to brown, about 6–8 minutes.
4. Add garlic, ginger, and chopped tomatoes to the onions. Cook until the tomatoes break down and the mixture is saucy, about 6 minutes. Stir in iru/dawadawa if using.
5. Add the reserved 3 cups (710 ml) of beef stock to the tomato-onion base. Bring to a gentle simmer, then add the whole scotch bonnet, ground cayenne, and 1 tsp (5 g) salt. Simmer 8–10 minutes to meld flavors.
6. Reduce heat to low. Gradually sprinkle the kuka powder into the simmering broth while whisking or stirring continuously to avoid lumps. Continue stirring until the soup thickens to a smooth, slightly viscous consistency, about 3–5 minutes.
7. Return the cooked beef to the pot and simmer gently for another 8–10 minutes so the meat absorbs the kuku flavor. Taste and adjust salt or heat.
8. Remove the whole scotch bonnet before serving (unless you want extra heat). Garnish with chopped cilantro or scent leaves. Serve hot with tuwo, pounded yam, or rice.