How to make Miyan Kuka (Baobab leaves soup)

Miyan Kuka

Kuka is a Northern Ghanaian delicacy and very delicious.

Baobab leaves are a staple ingredient in cooking in Africa. It is locally known as Kuka and commonly used in making Kuka soup.

Ingredients

3 tablespoons Kuka powder (dry baobab leaves powder)

1kg cow ribs (cut into pieces)

2 dry catfish

2 cooking spoons red palm oil

2 handfuls crayfish (2 tablespoons ground crayfish)

1 flat round Dawa dawa

Habanero pepper (atarodo)

1 onion

2 big seasoning cubes

Salt (to your taste)

Method

Cook the cow ribs with the seasoning cubes and onion.
When the meat is done, turn off the heat, remove the chunks of onion then take out the meat from the beef stock.
Add the Kuka powder, spreading over the meat stock as you add. Then stir very well with a slotted spoon to ensure that you get a smooth mix without lumps.
Add the pepper, crayfish and Dawa dawa blend and palm oil. Stir very well.
Cover and cook for 5 minutes on medium heat, stirring it from time to time.
After 5 minutes, add the cooked beef and some salt if necessary. Stir very well.
Cover and once it boils again, it is done.
Serve with your banku, eba or even tuo.