Miyan Kuka is a Northern delicacy common in the Nigeria and is usually served with Tuwonshinkafa or masara. You could say is the northern ogbono soup. I enjoy miyankuka because its easy to make and does not require a lot of ingredients. Its simple but absolutely tasty.
- Kuka powder
- Dry fish
- Knor cubes
- Palm oil
Wash and boil meat and dry fish together
Add thyme, knor, onions and salt to meat and leave to boil
Blend tatase, pepper and onions
When meat and fish are soft add blended pepper, grated ginger and some water(depending on quantity of soup you need) and leave to boil for about 10mins
Add palm oil, pounded dadawa and crayfish to mixture and leave to boil for 5mins
Taste to see if it needs any more salt and Knor and add where necessary
Get a whisk and and whisk as you pour kuka powder until it’s a bit thick
Leave to boil for 10 mins
You can serve with Tuwonshinkafa, semovita, TuwonAcha, Tuwondawaetc
Important things to note is ginger is optional but I prefer it for the distinct taste it gives. Also when adding salt be careful in adding a lot of salt because kuka doesn’t require a lot of salt.