Miyan Kuka is a traditional dish from the Northern part of Nigeria. It is also known as luru soup and is similar to ogbono soup that is peculiar to the Eastern part of Nigeria. However, kuka is green in colour when fully prepared. This soup is well loved by the peoples of Northern Nigeria. It is made from powered baobab leaves and dried okra and it is usually served with tuwo shinkafa or Dawa.
Let’s visit the kitchen.
2 Medium smoked black catfish
1 Teaspoon of dry ginger powder
1 Teaspoon finely chopped garlic
1 Cup of water
2 tablespoon of Kuka powder
1 small onion [finely chopped]
1 cooking spoon palm oil
1 table spoon of dry pepper.
Heat up the oil and fry onion and garlic till golden brown.
Gradually add water to the oil.
Add the ginger, pepper, seasoning and salt to taste.
Add the washed smoked fish and ponmo and cook for 5 minutes to get the seasoning into the fish.
Remove the fish and set it aside so it does not break up.
Remove pot from cooker and whisk in the kuka powder.
Whisk until the powder blends well and return pot to cook and allow to bubble, add your smoked fish and cook for two minutes.
Turn off the cooker and serve with any swallow of your choice.
But the people eat the food with tuwo shinkafa. It seems to go down well with fufu, amala, eba or semovita too.
Ready to eat and enjoy.