Note to self: For the past week Zainab, my sister in law, has been teaching me traditional Nigerian Hausa foods and I’ve been so excited to learn how to recreate some of my husbands favorite meals. This is one of them, miyan kubewa (I still haven’t gotten the pronunciation quite right it’s a little difficult but it sounds super cool when Moudi says it), it’s an okra soup made from dried okra powder and Nigerian spices. It’s traditionally eaten with tuwo (rice balls) and just like how we Pakistani’s eat with our hands, it’s traditionally eaten without any utensils. I’ve never heard of dried okra powder before, Zainab brought some for me along with a ton of other spices and powders when she came down to visit from Maryland.
I think next time I’ll add less dried okra powder as it got too thick (maybe a couple of tablespoons) and I think I’ll change the recipe around a bit to make the consistency more thinner and to add more flavor to the dish. I still have so much to learn but I’m excited to expand my taste buds and open up my palate.
- ¾ cups of chopped onions
- 1¼ cups of chopped red bell peppers
- ½ tomato or half of a 14 oz can of diced tomatoes
- ½ scotch bonnet pepper
- 1 lbs goat meat
- ¼ tsp of salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp onion powder
- ¼ tsp accent flavor enhancer
- 4 cups of water
- 1/3 cup oil (you can use vegetable oil or palm oil)
- 1 packet of onga seasoning mix
- 2 halal maggi bouillon cubes
- 2 tbsp crayfish (optional)
- ½ tsp accent flavor enhancer
- 1 tbsp Dawadawa (locust beans)
- 1 tbsp yellow yaji spice
- ½ tbsp seasoned salt
- 4 cups water
- 1 cup dried okra powder
- In a blender add ¾ cups chopped onions, 1¼ cups chopped red bell peppers, ½ tomato diced, ½ scotch bonnet pepper and puree.
- Place puree in a large sauce pan on medium heat and cover with a lid for about 40 minutes or until a lot of the water is evaporated.
- In a large pot add enough water to cover 1 lbs of goat meat and place on high heat for about 5-10 minutes until the fat and impurities form on top.
- Skim the fat, rinse the meat and place back into the pot.
- Add ¼ tsp of salt, ¼ pepper, ¼ garlic powder, ¼ ground ginger, ¼ onion powder, ¼
accent flavor enhancer and 4 cups of water to the goat meat and place it on high heat for about an hour or until the meat is cooked and tender.
- Save the broth the meat was cooking in and take out the meat into a bowl.
- Put about 1/3 cup of oil into a pot.
- Place the tomato/pepper puree into the pot and cook on medium heat until the oil separates from the tomatoes.
- Add 1 packet of the Onga stew and seasoning mix, 1 maggi bouillin cube, ½ tsp of accent flavor enhancer, ½ cup of the reserved goat stock, 1 tbsp of daddawa (locust beans), 1 tbsp yaji, ½ tbsp seasoned salt and if you want to add the crayfish this is where you add it.
- Mix well, add the goat meat, 4 cups of water and cover. Cook on medium high heat until it starts boiling.
- Once boiling add 1 cup of dried okra powder and whisk while adding.
- If it’s too thick, you can thin it out with more goat stock or water.
- Eat it with tuwo farina, tuwo shinkafa (Nigerian rice balls) or Sakwara (Yam balls)