Miyan Kuka
Miyan Kuka which is also known as Luru Soup is a traditional dish from the northern part of Nigeria.
This lovely dish goes well with Tuwo Shinkafa (Rice Pudding). Its one of my favourite meal when I was a child, guess what? I still love it.
Ingredients
Instructions
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Rinse the beef and put in a pot; add chopped onions, salt and stock cube. Do not add water at the beginning of the boiling process.
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Wait for the beef to cook in its own juices before adding water to it.
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While the beef is cooking, debone and shred the dried cat fish.Soak it in hot water for about 10 minutes.
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Drain the water and rinse with cold water.
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Pound together the peppers, ginger, dawadawa and crayfish until you get a paste.
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After the beef has cooked for 30 minutes, add some more water to the pot.
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Add the dawadawa paste, dried fish and palm oil, add seasoning and allow cooking for another 30 minutes.
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This long cooking time is needed to tenderize the bone-in beef and to harmonize the flavors of all the ingredients.
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Remove all the beef and large chunks of fish from the soup into a large bowl. With a wooden spoon, add the Kuka a pinch at a time with one hand while you stir the soup with your other hand.
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Do not rush this step. If you add a lot at a time, your soup would be lumpy.
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Keep adding and stirring the soup until you get the consistency that you love.
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Return the beef and dried fish to the pot and cook for 10 more minutes and your soup is ready!
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Miyan Kuka is best served with tuwo (rice pudding).
