Miyan Kuka Recipe: How To Make Miyan Kuka | Luru Soup| Baobab leaves Soup

Miyan Kuka is also called Luru soup; it is one of the simplest northern soups made with dried fish. Miyan means Soup in Hausa while Kuka means baobab leaves in English. Miyan kuka is made using dried baobab leaves; the leaves are usually sun dried and then grind into powder consistency. The baobab leaf then serves as a thickener for soup once it is dried.

Miyan kuka has a greenish look once its prepared, but you can add a little bit of palm oil to it to brighten the look. Despite the greenish colour of this soup, the taste is awesomely delicious.

Miyan kuka is very popular soup in the north, it is usually prepared with dried catfish, but some people prefer to combine catfish with beef which is another common meat in the north to make this simple soup. Miyan Kuka is so easy to prepare that you can just fix this up within 20 minutes. If you are already familiar with ogbono soup, you will definitely love miyan kuka because the outcome is almost the same.

Miyan kuka is very delicious and has a lot of health benefits in case you didnt know; the leaves are rich in Vitamin C as well as other nutrients such as alpha and beta-carotene, potassium, calcium, tannins, glutamic acid, mucilage, catechins, tartrate, rhamnose and other natural sugars.

The baobab powder acts as an expectorant for treating the common cold, an antipyretic and a diaphoretic. It also helps in negating excessive perspiration.

I have been hearing a lot about miyan kuka and Ive never cared to give it a taste, not until I went to my friends house in Adamawa State I decided to give it a try after dodging for a while. Since that day, Ive been craving for this delicious soup and had to prepare it myself today.

Before you make this soup, dont forget to sift the kuka powder before adding it to the soup, the ground kuka may contain tiny particles; this is as a result of the leaves that refused to blend completely during the grinding process. If you want to enjoy your miyan kuka, add enough spices to your meat to cook so that it will serve as a tasty stock for miyan kuka. However, the amount of kuka powder you used in this soup should depend on the consistency you love. I love miyan kuka moderately thick and not watery like some people. Feel fry to adjust the soup to your preferred consistency.

Miyan kuka tastes a lot better, the longer it sits. To me, it taste better the next day, you are sure free to scoop some into the freezer to be enjoyed as lunch whenever you want to eat a simple soup.

So Today, Im going to share my easy steps on how to prepare miyan kuka with you.

Table of Contents

Ingredients for miyam Kuka

3 tablespoons of baobab leaf powder (Kuka)
kg of bone-in beef ( Nama da kasha)
3 medium catfish (Busheshen Kifi)
3 cloves of garlic
1 small sized ginger (Cita)
1 medium sized onion (Albasa)
1 tablespoon ground crayfish
3 caked disk locust beans (dawadawa )
2 stock cubes
2 Scotch bonnet peppers (Atarugu)
1 cooking spoon palm oil (Mai Ja)
Salt to taste (Gishiri)

Miyan kuka ingredients

Steps on How to Prepare Miyan Kuka (Baobab Soup)

Bring the kuka powder into fine colander and sift to get ride tiny particles of leaves.
Chop onion, crush garlic, ginger and pepper and set all aside, Rinse catfish with salted water and remove the centre bones if you want.
Rinse the beef into a pot, season with half part of onion, pepper, ginger, 1 stock cube and salt, add water to the meat and bring to a boil.
After 15 minutes, add more water to the meat and cook until tender.
Add the ground crayfish, the remaining garlic, ginger stock cube, crushed dawadawa and 1 cooking spoon of palm oil.
Add the dried catfish to the soup and leave it to simmer on medium heat while you enjoy the fantastic aroma that comes from it.
Taste the soup and adjust any required ingredient. Use a spoon to remove all the meat and fish into a bowl, leaving the empty stock on medium heat
Add the ground kuka preferably with your hand, a little at a time and whisk continuously until you end up with a lump free consistency.
If the soup turns out very thick during this process, add more water to it and stir. Return all the cooked meat to the soup, stir and leave it to cook for 10 minutes on low heat until everything incorporates.
Once youre happy with the taste and the consistency of the soup, take it off heat . Serve Miyan Kuka with Tuwo shinkafa or Tuwo masara and Enjoy.

Simple Steps to Prepare Miyan Kuka (Baobab Soup) with Pictures

1. Bring the kuka powder into fine colander and sift to get ride tiny particles of leaves.

Picture of Kuka (Baobab leaf powder)

2. Chop onion, crush garlic, ginger and pepper and set all aside, Rinse catfish with salted water and remove the centre bones if you want.

Dried cat fish. You can break the fish to chunks and take out bones or add the fish whole in the soup

3. Rinse the beef into a pot, season with half part of onion, pepper, ginger, 1 stock cube and salt, add water to the meat and bring to a boil.

4. After 15 minutes, add more water to the meat and cook until tender.

Boiling of beef for miyan kuka

5. Add the ground crayfish, the remaining garlic, ginger stock cube, crushed dawadawa and 1 cooking spoon of palm oil.

6. Add the dried catfish to the soup and leave it to simmer on medium heat while you enjoy the fantastic aroma that comes from it.

At this time, all the ingredients have been added to the stock

7. Taste the soup and adjust any required ingredient. Use a spoon to remove all the meat and fish into a bowl, leaving the empty stock on medium heat. The essence of taking out the fish and meat is to give you enough space to whisk the kuka so that you dont end up with a lumpy soup, otherwise there will be no need for that.

Remove the meat and fish from the stock before stirring in the kuka powder, this will prevent the fish from breaking into the soup and also prevent the soup from forming lumps

8. Add the ground kuka preferably with your hand, a little at a time and whisk continuously until you end up with a lump free consistency.

Add the Kuka sparingly and use an egg whisk or a ladle to whisk the content as you add until you get a lump fry consistency

9. If the soup turns out very thick during this process, add more water to it and stir. Return all the cooked meat to the soup, stir and leave it to cook for 10 minutes on low heat until everything incorporates.