Difference between revisions of "Kuka Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Nigerien cuisine" to "Category:Nigerian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[salt]] to taste | * [[salt]] to taste | ||
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# Wash and clean the fish, if using fresh fish, sea son with [[salt]] and [[pepper]]. | # Wash and clean the fish, if using fresh fish, sea son with [[salt]] and [[pepper]]. | ||
# Grind [[tomato]]es, on ions and chillies. | # Grind [[tomato]]es, on ions and chillies. | ||
Latest revision as of 14:01, 15 July 2012
Description
It serves 4. A Northern Nigeria speciality. This green soup is made with powdered baobab leaves and thickened lightly with dried okro. Very tasty and serve well with tuwo shinkafa.
Ingredients
- 225 g / 8 oz kuka leaves
- 225 g / 8 oz dried ground okro
- 1 fresh chilli
- 4fresh tomatoes
- 500 g / 1 lb dry or fresh fish
- 6 tablespoons palm oil
- 1 ltr / 2 pints stock or water
- salt to taste
Procedures
- Wash and clean the fish, if using fresh fish, sea son with salt and pepper.
- Grind tomatoes, on ions and chillies.
- Pour the stock into a large pot, add the grind ingredients and oil and cook for 15 minutes, add the okro and kuka leaves, stir and cook for 10 minutes.
- Season to taste and serve hot with tuwo shinkafa
