Hausa Miyan Kuka (Baobab Leaf Soup)

Ingredients

• 1.5 lbs beef chuck, cut into chunks
• 1 dried stockfish or smoked fish, soaked and flaked
• 1/3 cup red palm oil
• 1 onion, chopped
• 2 tbsp ground crayfish
• 1 tbsp ground dawadawa (fermented locust bean), optional
• 1 tbsp ground dried chili, to taste
• 4 tbsp dried baobab leaf powder (kuka)
• 2 stock cubes
• Salt to taste

Before you cook

• Soak the dried fish in warm water for 15 minutes, then flake it, removing any bones.
• Trim the beef into even chunks for simmering.
• Measure out the baobab powder into a small bowl so it is ready to add.

Steps

1. Place the beef in a pot with the chopped onion, cover with water and bring to a boil.
2. Skim off any foam, then reduce the heat and simmer, covered, for 40 minutes until the beef is tender.
3. Stir in the flaked dried fish and crumbled stock cubes.
4. Add the crayfish, dawadawa and ground chili and simmer for 10 minutes.
5. Scoop out 1 cup of the hot broth into a separate bowl.
6. Whisk the baobab powder into that cup of broth until completely smooth with no lumps.
7. Pour the smoothed baobab mixture back into the pot, stirring constantly.
8. Simmer gently for 5 minutes, stirring often, until the soup turns glossy and slightly ropy.
9. Stir in the palm oil and simmer for 2 more minutes.
10. Taste and adjust the salt, then serve hot alongside rice, tuwo or fufu.