How To Make Miyan Kuka | 1QFOODPLATTER
ฝัง
- เผยแพร่เมื่อ 14 ต.ค. 2024
- Miyan Kuka is made from the powered leaves of the Boabab. Kuka which is similar to dried okro is largely eaten in the north of Nigeria . The easiest way to find this ingredient in the market if you are not in the north, is to ask from Hausa traders. Kuka is also used in another popular Hausa dish called Danwake.
Wow, I reside in Abuja and have never tasted this miyan kuka. I will give it a try after the lockdown.
So kind of you to share this recipe. The Kuka can also mixed with the pot off the fire. I enjoy your videos. Well done, ma'am.
My sister, if I have my way, palm oil will be the only oil I eat. Just like some people cannot eat bread without butter or recently mayo, palm oil is it. Like you rightly said, the vitamin is key. Palm oil is good with yam, owho, ogbono, just name it, palm oil gives it a unic color, flavor and taste. Thank you again.
Thank you for sharing ma. this brings back a lot of memories from growing up in Zaria. I also looove watching your cooking videos. you cook with so much grace and depth of knowledge. i'm inspired always to do better, every time i watch you!
Wow amazing. Nija get food oo.will like to try this.
I remember reading about this in Prime People - Danladi Bako said this was his favourite dish served with tuwo. I copied the recipe he gave but never made it, so I'm glad to see what it looks like after all these years. Thanks.
Lovely 😊 I just learned about this meal 2days ago, I’d definitely try it. I love your clean cooking 😋
I love the way you added your own twist to the Miyan Kuka...and I'm sure it tasted lovely.I am from Gombe North East Nigeria.We tend to use meat more than anything else to make miyan kuka and it's to the bear minimum stock, I.e.salt maggi oil pepper onions kanwa and dadawa.The we add the kuka.Once done some fulani add what is called mai Shanu...an oil that comes from the cow which now gives it another twist to enjoy its taste as the grinded kuka can be slightly bitter.Then Tuwon massara and tuwon shinkafa is what we eat it with mostly.This is really the original recipe.Thanks for your own version, will try it out but without the crayfish as it's not a norm for miyan kuka.👍
Yes you are right. I try to avoid too much animal fat for health reasons.
try it with crayfish it gives it a nice taste
You are thorough and delibetate with what you do. I love how well researched and thought out your works are. Well done, ma'am.
Always straight to the point, good cooking and good stuff. Thank you ma 👏👏
Yeah! This is one of our special delicacy from the north. Nice one 👍 ma.
i am so impressed with this channel, you are easy to listen to
This is so easy!!! Thanks for sharing
You can also add tomatoes to make it more richer i n vitamins, though the baobab itself is packed with vitamins.
Thanks for sharing, please get a better angle where we can see what’s cooking in the pot rather than seeing you and the kitchen.
Ever tried left over tuwon masara with the kuka soup? Oooooooooohlala😋
You mean lai Ila lah! lol! Just joking please o!
Crayfish is not in the North?
I know that crayfish is not naturally found in the north. This was my twist to the dish. However you can find crayfish being sold by the southern traders in the market
Cray fish is not in the north ? U not serious
So easy to make like making ogbono but where do I get the Kuka from🤦🏻♀️. I doubt most of this market women would know what I am talking about
Alinyeju Okundaye . Check the Hausa men in the market. They will have it .
I respectfully disagree. Eba and Pounded yam are complete no no for this soup. Doesn't go together. Eat with Semo, Tuwo of any grain i.e., rice, maize and guinea corn, acha etc
Surely we differ on taste buds. I have tried it with other swallows besides the cereal based ones and I like it. Let’s get our southern folks to try northern soups with swallows they have.
U talk too much just cook , u not here to educate us on palm oil