Miyan Kuka

Ingredients

Water

4 cups

Salt

1 teaspoon or to taste

Seasoning cubes

2

Ground crayfish

2 tablespoons

Smoked fish

1 cup, shredded

Stockfish

1 cup, soaked and shredded

Fresh pepper

1-2, chopped (adjust to taste)

Tomatoes

2 medium, chopped

Onion

1 medium, chopped

Palm oil

1/4 cup

Baobab leaves

2 cups, dried

Instructions

1. Start by rinsing the dried baobab leaves in cold water to remove any dirt or debris. Set aside.
2. In a large pot, heat the palm oil over medium heat until it is hot but not smoking.
3. Add the chopped onion, tomatoes, and fresh pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables become softened and fragrant.
4. Introduce the soaked and shredded stockfish, smoked fish, ground crayfish, seasoning cubes, and salt to the pot. Stir well to combine all the ingredients.
5. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low.
6. Add the rinsed baobab leaves to the pot, stirring gently to incorporate. Cover the pot and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
7. After 30 minutes, taste the soup and adjust the seasoning if needed, adding more salt or pepper to taste.
8. Serve the Miyan Kuka hot, accompanied by your choice of swallow such as fufu, pounded yam, or eba.