Miyan Kuka- Hausa soup

Nigerian soups are so varied from north to south east to west,  its unbelievable. Well this is good as we generally like what we call ‘swallows‘ . That’s why I search every where to bring varieties that are interesting and you can rustle up  quickly. Do you noticed some dark green powder sold in northern markets or by Hausa traders in the southern markets ? This is what is called Kuka. I understand Kuka is made from the Baobab leaves. Sometimes I wonder how our ancestors discovered these foods.
Cooking and preparation time for this soup I put at about 20minutes. Is there any soup that can beat this timing?
When I was done cooking, Miyan Kuka reminded me of ogbono soup but with a darker green color. This is another case of not judging the soup by the color. The taste is simply amazing !
I even took the liberty to add some little finely shredded washed bitter leaves . It added some kick and variety to this simple soup.
Try Miyan Kuka and dig into your swallow and enjoy!

Recipe to cook Miyan Kuka

Ingredients
1 medium size smoked  black Cat Fish
2 tablespoons Kuka powder
1 teaspoon dry ginger powder
1 small Onion ( finely chopped)
1 teaspoon finely chopped Garlic
1 cooking spoon Palm Oil
1 cup Water
Dry Pepper to taste
Seasoning to taste

Method
1, Heat up the oil and fry onion and garlic till golden brown.
2, Gradually add water to the oil .Add the ginger, pepper, seasoning and salt to taste
3, Add the washed fish and cook for 5 minutes to get the seasoning into the fish.
4, Remove the fish and set aside so it does not break up.
5, Remove pot from fire and whisk in the Kuka powder. Whisk until the powder blends well. Return pot to fire to bubble and cook for about 2 minutes.
6, Serve with any swallow of choice ? I chose to do so with Semovita.

Cooking Tip:
I understand that re-cooking your Miyan Kuka will make it bitter. Because this soup is so easy to prepare you should only cook what can be eaten for the meal.
You can use any protein of choice