Authentic Nigerian Miyan Kuka (Hausa baobab leaf soup)

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Note to self: I’m amazed at how I’ve spent my entire life in a little bubble. There’s so many foods and flavors out there that I’ve never had or even come across! I’m so happy I married into a different culture. It’s opening my mind to a whole new world of possibilities and flavors. It’s unimaginable to explain how amazed I am…how there’s a whole world out there full of food and no matter how much you travel and explore you’ll never be able to try everything. But I’m making it my goal to try new things and diversify the people I’m around so I can come across more authentic recipes.

So as many of you know by now, I’m Pakistani and I married a Nigerian. I love to cook and try out new recipes and ever since we got engaged I’ve been trying to learn how to cook authentic Hausa food. (Hausa is the tribe that my husband’s lineage is from, I learned there’s 3 main tribes in Nigeria and Hausa is the northern tribe) I wanted to be able to preserve both our cultures for not only us but for our future kids InshaAllah. And whenever he misses home or his mom’s cooking I would have the skills to recreate his favorite dishes. His sister was kind enough to travel and teach me how to make a lot of the Nigerian foods you see on this blog!

Now I’ve never even heard of a baobab leaf let alone a whole stew made out of it. The leaves are dried and made into a powder like below. Baobab leaf….it’s a funny sounding word huh?

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Kuka (Baobab leaf powder)

You can find the powder in some African stores, but my sister-in-law brought it back for me from Nigeria. Along with a ton of other spices and tools. Next time though I would probably take the meat out and then stir in the powder so I can adjust the consistency of the stew. I feel like less powder and more stock would’ve made it easier to eat. Oh! and you eat it with tuwo (rice balls).

I can’t wait to learn more and then try and make some fusion Hausa/Pakistani dishes! Wouldn’t that be super cool and awesome?!


  • 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 daddawa (locust beans)
  • 1 tbsp yellow yaji spice
  • ½ tbsp seasoned salt
  • 4 cups water
  • ½ cup kuka powder (baobab leaf powder)


  1. In a blender add ¾ cups chopped onions, 1¼ cups chopped red bell peppers, ½ tomato diced, ½ scotch bonnet pepper and puree.
  2. 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.
  3. 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.
  4. Skim the fat, rinse the meat and place back into the pot.
  5. 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.
  6. Save the broth the meat was cooking in and take out the meat into a bowl.
  7. Put about 1/3 cup of oil into a pot.
  8. Place the tomato/pepper puree into the pot and cook on medium heat until the oil separates from the tomatoes.
  9. 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.
  10. Mix well, add the goat meat, 4 cups of water and cover. Cook on medium high heat until it starts boiling.
  11. Once boiling add 1 cup of dried kuka powder and whisk while adding.
  12. If it’s too thick, you can thin it out with more goat stock or water.
  13. Eat with tuwo (Nigerian rice balls)

Serving size: 8-10 people

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