Miyar Kuka Served With Tuwon Shinkafa Fingers


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Now this is what I call Arewa (meaning north/northern) Fine Dining at it’s best! So first of all, on a normal day I actually hate Miyar Kuka (Baobab Soup) but my mum made it in a way in which I really loved. I have been making mine the same way ever since and believe it or not it’s very delicious. Baobab very good for the body and excellent source of fibre, vitamin C and iron. So, like my mum would say, “If you don’t like kuka, you clearly haven’t tasted mine.” Hahaha! So here’s the recipe and I hope you enjoy it 😉


1Kg Chicken Niblets (you can also use beef or lamb up to you)
Salt (to your taste)
Knorr Cubes (to your taste)
1 Serving Spoon Palm Oil
1/2 Tablespoon Thyme
1/2 Tablespoon Black Pepper
2 Scotch Bonnets (or none, optional)
1 or 2 Onions
1/2 Tablespoon Potash (kanwa)
2 Tablespoons Baobab Powder (kuka)
P.S. I don’t use locust beans (daddawa) in my recipe because I absolutely hate it but if you want to add that then it’s entirely up to you!
2-4 Tablespoons Ghee Butter (Man Shanu)


Firstly was your meat thoroughly with lime or lemon to get all the bacteria out. Then place in a pan, add onions, salt, knorr cubes and thyme then bring to boil (sometimes I like to add a bit of ginger and garlic too, again entirely up to you). Now some people fry their meat before proceeding but I chose to grill mine (healthier option). So once you’ve boiled the meat for about 10 mins you can grill it for about 20 mins. Now you should have the stock from when you boiled the meat. Place it back on the heat and bring to boil then add the palm oil and let it simmer for about 5mins. After that, add the baobab, whisking it in then add the potash. This makes it a little bit thicker and makes it draw a little bit more. Once you’ve done this, add the grilled meat to the mixture and mix it well then let it simmer on low heat for about 10 mins. Lastly add about 2 tablespoons of ghee butter and let it simmer for a couple more minutes. I would also get a separate pan, add the other 2 tablespoons of ghee butter with some onions once the oil heats up. Then take off heat once the onions are nice and soft, you can drizzle this over the soup if you like ghee butter (man shanu). Tastes Amazing!! So there you have it! Miyar Kuka!! Serve with Tuwon Shinkafa (recipe for the tuwon shinkafa is in a previous post, if you check the Ewedu Soup post you’ll find it)! Bon Appétit!!!!! 🙂

P.S. If you don’t want to have it with Tuwon Shinkafa, you have a variety of options like Tuwon Gero (Millet), Tuwon Dawa (Ground Guinea Corn), Tuwon Masara (Corn or Maize Meal), Tuwon Alkama (Wheat) and many others. It’s entirely up to you!


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