Nigeria
Miyan Kuka (Baobab Leaf Soup), prepared with large dried catfish, large dawa dawa lump, ground crayfish.
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8 clear steps
Soak the dried fish in cold water. Debone when soft.
Grind the crayfish with dawadawa. Pound the pepper.
Tips, changes and questions from people who cooked this recipe.
Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.
Stir the kuka powder into the reserved stock until smooth, with no lumps.
Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.
Add the deboned fish, cover, and cook 5 minutes over medium heat.
Stir in beef, and add salt to taste. Cook for 2 minutes.
Serve with tuwo shinkafa or tuwo masara.
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