Baobab Leave Soup aka “Miyar Kuka”

Baobab Leave Soup aka “Miyar Kuka”

TZ was and continuous to be a stable meal in my family and given that it is eaten at least 3 – 4 times a week, it is imperative to have variety of soups to go with it and baobab leaf soup is one of those, simple and quick ones. “Miyar Kuka” as its called in northern Ghana, is a vibrant green soup made out of the leaves of the baobab tree which is dried and powdered. It’s often paired with Touzafi (TZ) as mentioned, which is a corn based swallow also indigenous to Northern Ghana. Recently, I tried this soup with Gari Eba and it was great! For a healthier swallow option, I am sure Oat Eba is great substitute.

Fun fact, this was the first soup I learnt how to make and honestly it did not turn out right! What was meant to be a green looking soup, ended up being RED! I know, clearly I have learnt from that episode and below is a quick and easy way to get it right, the first time. This is the simplest and no fuss version of this soup so hopefully you can also try it at home.

Ingredients (Serves 2 – 3 people):

  • 3 tablespoons dry baobab leaf powder (Kuka powder)
  • 1 Scotch bonnet
  • 1 tomatoes
  • 1 small onion
  • 1 thumb of ginger
  • 2 tablespoons of ground crayfish
  • 1 Kg of choice of meat washed and cleaned (I used left over dried fish, mutton, dried herrings)
  • 1 large onion, half chopped, half to blend
  • Salt to taste

Preparation (35 – 45 minutes)

  • Place your cleaned meat with chopped onions and salt in a pot, and add 1/4 a cup of water. Set on low – medium heat and allow meat to release its juices
  • With your meat on fire, and blend the other half of the onion with ginger and pour into the steaming pot of meat
  • Add in whole scotch bonnet and tomatoes and let meat and vegetables simmer for about 20 minutes
  • Take out scotch bonnet and tomatoes after 20 minutes to blend and add to the pot
  • Add a cup of water and add in ground crayfish and let simmer for another 5 minutes
  • After 5 minutes sprinkle the Kuka powder while stirring slowly to avoid lumps
  • To activate the mucilaginous nature in the soup, add a tiny spec of Kanwa (Salt petre) This is optional step, but most people traditionally will add the I step, just ensure that you don’t overdo it because guess what, you will end up with RED soup like I did my first time J
  • Allow soup to simmer for 5 – 10 minutes and you are ready to serve with whatever you swallow you are having it with.

If you have had this before, let me know in the comments below, if you haven’t yet, you should try it and let me know what you think. You may give up on the believe Ayoyo soup!




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